Torta di Mele Ampezzana

Apple Cake from Cortina d’Ampezzo

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Preparation info

  • Makes about


    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

This quickly prepared apple cake is typical of the simple and flavorful desserts of this mountain region. Use a firm, tart apple, such as Granny Smith. Pippins or Northern Spies are excellent also, if you can find them.


  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup sugar
  • Pinch salt
  • 3 large eggs
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 large, tart apples, about 2 pounds
  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon


Combine the butter, sugar, and salt in a mixing bowl and beat until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the eggs, one at a time, beating well between each addition. Combine the flour and baking powder and sift once. Stir the flour mixture into the batter. Spread the batter evenly in the bottom of a buttered and paper-lined 9-inch springform pan.

Peel, halve, and core the apples. Cut each half into 3 or 4 wedges and arrange the wedges on their sides, overlapping slightly, on the batter, about ½ inch from the sides of the pan. Fill in the center with more apple wedges, fanning them out from the center. Sprinkle with the sugar, then the cinnamon.

Bake the torta in the middle level of a preheated 350-degree oven for about 40 minutes, until the apples have taken on a deep golden color and the torta feels firm when pressed in the center with a fingertip.

Cool the torta in the pan for 5 minutes, then unbuckle the sides of the springform pan and slide it off the base, still attached to the paper, to cool on a rack.

After the torta has cooled completely, run a knife or spatula between the torta and the paper, slide the torta from the rack onto a platter, and pull off the paper.

Keep the torta loosely covered at room temperature.