Buttery Apple Torte

Buttery Italian Apple Torte! This light single layer cake is filled with apple slices that have been cooked in butter.

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Photography Credit: Elise Bauer

This Italian apple torte is easy to make, and delicious! It’s light and springy and loaded with apple slices.

The key is to first cook the apple slices in butter before adding them to the batter. Not only do the apples get infused with buttery flavor, pre-cooking them helps remove moisture, so the cake doesn’t get soggy.

Here’s a tip, don’t leave out the zest! The lemon zest, although only a half teaspoon is used, is an essential ingredient—it helps brighten the flavor of the cake.

Buttery Apple Torte Recipe

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  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Makes 8 servings

Ingredients

  • 1/2 cup (8 Tbsp, 1 stick, 4 oz or 125 g) plus 1 Tbsp of unsalted butter
  • 3 Fuji, Jonagold, or Golden Delicious apples, peeled, cored, and cut into slices 1/4 inch (6 mm) thick
  • 2/3 cup (3 1/2 oz or 105 g) all-purpose flour
  • 1/2 teaspoon baking powder (See How to Tell if Your Baking Powder is Still Good)
  • 1/2 teaspoon salt
  • 2 large eggs, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (6 oz or 185 g) granulated sugar
  • 1/2 teaspoon grated lemon zest

Method

1 Preheat oven and prep cake pan: Preheat an oven to 375°F (190°C). Generously butter an 8 or 9-inch (23 cm) round cake pan with 2 inch (5 cm) sides. Line the bottom of the pan with parchment paper and butter the top of it as well.

2 Cook the apple slices: Melt the butter in the microwave or on the stovetop. Pour 6 Tbsp (3 fl oz or 90 ml) of it into a small bowl or cup and set aside.

Add the apple slices and the remaining butter to a large frying pan and cook on medium low heat, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.

3 Make the batter: In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended.

Add the 6 Tbsp of melted butter, the vanilla, the granulated sugar, and the lemon zest.

Stir in the flour mixture and the apples.

4 Spoon batter into the prepared pan, smoothing the top.

5 Bake: Bake at 375°F 30-35 minutes. The cake is done when it is browned, and when you press into the top, it bounces back. After about 20 minutes of baking or so, if the top is getting well browned, tent the cake with aluminum foil.

Transfer to a wire rack and let cool in the pan for 5 minutes.

Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

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Adapted from Savoring Italy by Michele Scicolone.

Buttery Apple Torte

Showing 4 of 43 Comments

  • Reir

    I made this today and it was a big hit! I would definitely be reducing the sugar a bit next time – we use golden delicious apples and they are so sweet to begin with!

  • Rabia

    This was my husband’s birthday cake this year (we’re trying to watch our weight :)) and we really really loved it. Cooked apples gave a tasty, full flavour. I did cut down down a bit on the butter, though and used a teaspoonful to cook the apples.
    This one’s a keeper!!

  • Melissa

    Is the two thirds of a cup of flour a typo or is that for real?

  • Nasir M

    I had a question about the texture of the cake. I have made it twice using an electric oven and both times, while fully browned, the cake was a little mushy and when sliced did not cut clean. Is it supposed to be like that or am I doing something wrong? Thanks!

  • Annette @ annettesfoodpassion

    This is a great apple cake! I am on a constant search for a simple apple cake for Sundays, with ingredients I already have in the house and not much time needed for preparation. No matter what, the cake has to be delicious and that is exactly what your recipe is about! My family loved the cake and I will bake it a second time today. Thank you for this lovely recipe!

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