Italian Apple Cake

Moist Apple Cake

Rating: 3.6/5. From 209 votes.
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Moist Apple Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 10

Italian Apple Cake

Manuela’s mother has offered lots of inspiration and recipes for our cooking classes in Tuscany. This is one of her recipes, now handed down to her children and grandchildren. Thanks Licia!


  • 5 apples
  • Juice of 1 lemon
  • 200 g (1 cup) sugar
  • Seeds scraped from 1 vanilla pod or a few drops of good vanilla essence
  • 5 eggs
  • 300g (2 1/2 cups) plain flour
  • 150 g (2/3 cup) butter
  • Small packet (17 g /heaped tablespoon)  natural baking powder. Please read this article
  • 50 g (1/3 cup) pine nuts, toasted


  1. Preheat the oven to 170°C/340°F. Put the butter into a pot and melt in the oven, taking care that it doesn’t burn.
  2. Peel the apples and cut them into small pieces. Add the lemon juice and 50 g (1/4 cup) of the sugar. Mix together and set aside.
  3. Break the eggs into a large bowl. Add the remaining sugar and beat together well.
  4. Add the melted butter, the vanilla, the flour and the natural baking powder, mixing well.
  5. Add the apples.
  6. Put the mixture in a 12 inch/30 cm cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
  7. Serve with whipped cream, custard or vanilla ice cream.

20 replies
  1. Ligia Rivera
    Ligia Rivera says:

    I’ve made this cake twice with Braeburn apples & it is excellent. Once I got Shilpa’s recipe for the leavening mixture it really turned out great. The 2nd time I added rhubarb which had a nice taste variation.
    I also froze 1/2 the cake & reheats well in the microwave.

  2. Keri
    Keri says:

    How much of the baking powder should I use? Neither this recipe or the Natural Baking Powder link gives a rough amount.

  3. Tate
    Tate says:

    Made this cake for the first time, and used the recipe without reading all the comments. Recipe does NOT say what size cake pan, so I naturally reached for my 9″ pan. The middle of the cake was uncooked! The recipe itself should state the size so someone knows without reading all the comments. Other than that, it was pretty good. Next time, I’ll add a touch of cinnamon. I also like the rhubarb idea.

  4. Linda Owens
    Linda Owens says:

    This is a terrific, flavourful and very tasty moist apple cake … Use a 9 x 13 pan as it’s a big recipe … but don’t worry about leftovers as the cake I made got eaten pretty quick.

  5. Emma
    Emma says:

    I’ve made this cake loads of times now. It’s my go to recipe for a quick and easy bake that’s still special. It is so moist and gorgeous with a dollop of icecream. Excellent cake, just about to bake it again as a final treat before the new year health kick starts!!

  6. Roseann
    Roseann says:

    Made this cake. Lot of missing or incorrect info: 1. After making noticed it’s recipe left out salt. 2. Size of pan not stated in recipe so used 9″ spring pan. Will see when I cut it if was OK decision. 3. 40 min???? Way too short time. Mine was in oven for at least 1 hour to cook in a 9″ pan and brown. If u list a recipe u need to deliver the full and correct info or no one will trust your measurements again.

  7. Carol
    Carol says:

    Like several others I was not award that it needed a 12″ pan till afterward when I read the reviews to see why my cake was still raw inside after doubling the time..I will be sure to tell my friends who were with me for your class in case they didn’t note this as well.

  8. Carol
    Carol says:

    Like several others I used a 9″ springform pan not a 12″ pan. Therefore even after doubling the time my cake was not done in the center. I will remind my friends from the class of this recipe omission.

  9. Joan Katz
    Joan Katz says:

    I just used a 7 inch springform pan, put ½ the recipe in it and cooked it for 50 minutes. It was great! Thanks Shilpa and Riccardo for this recipe. My class at Organic Tuscany was one of the highlights of my year.

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