Bolzano Apple Cake

May 26, 2022

Bolzano Apple Cake

This cake is a northern Italian peasant classic and it’s arguably the apple-iest cake I’ve ever encountered.
Compared to other apple cakes, it has a one-of-a-kind apple to batter ratio. That’s the beauty of it. Super moist, awesome tasting, and also a great way to use up your apple stash.

Bolzano Apple Cake
The recipe is super simple to make and it delivers a cake with a ton of flavor belie its simplicity.
One bowl, some whisking, a bit of slicing, and Bibbidi-Bobbidi-Boo the cake is done.

Bolzano Apple Cake
I bet you’ll love the juicy slices of apples in this Bolzano Apple Cake and it is packed full.
I recommend using tart Granny Smith apples, but you can use sweeter apples if you prefer.
Don’t be concerned if it seems that there’s not enough batter, it will rise a lot and you don’t have to worry about it.

Bolzano Apple Cake
Juicy, flavorful, not too sweet, and oh so easysoft. You will fall in love with Bolzano Apple Cake, just like I did.

Bolzano Apple Cake                                                                                                                                 Print this recipe!

Serves 8

¾ cup / 125 gr sugar
1 egg yolk
1 egg
1 teaspoon vanilla extract
⅓ cup / 75 gr butter, melted and cooled
⅓ cup milk (your choice of milk)
½ cup / 55 gr flour (I used whole wheat flour)
1 teaspoon baking powder
4 Granny Smith apples


Preheat the oven to 350°F (175°C) and place a rack in the middle.
Line an 8-inch round baking pan (I used a springform pan) with parchment paper. Set aside.
In a medium bowl beat together sugar, egg yolk, egg, and vanilla extract using a hand-held mixer (or a stand mixer with the whisk attachment). Continue to beat until pale and fluffy — it should form a ribbon when dropped from a spoon.
Add cooled melted butter and mix well. Add milk, flour, and baking powder and mix until fully incorporated and no lumps remain.
Peel apples and slice them thin. I used the food processor with the round slicing blade attached, to speed up the process. But you can also use a mandoline slicer or do it by hand.
Incorporate apples in the batter using a wooden spoon or a spatula.
Scrape the batter into the prepared pan and level it with a spatula.
Bake for 25 minutes, then rotate the pan and bake for further 25 minutes, until the cake pulls away from the pan and is nicely browned on top. A thin-bladed knife inserted into the center of the cake will come out clean when it is done.
Let cool for 30 minutes before unmolding. Serve!

Nutrition facts

One slice yields 220 calories, 9 grams of fat, 33 grams of carbs, and 3 grams of protein.


  1. How thin should the apple slices be? Mandolin thin, or sliced thin, which wouldn’t be nearly as thin a mandolin thin. Thanks!