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Homemade Italian-style Amish Applesauce Cake with golden apple topping on a decorative plate with a slice removed showing moist interior and a bowl of mascarpone cream on the side

Torta di Mele alla Amish (Italian-style Amish Applesauce Cake)

This Italian-American applesauce cake blends Tuscan tradition with Amish charm, featuring homemade applesauce, nocino-soaked raisins, and a luscious mascarpone cream. A moist, spiced dessert perfect for fall and family gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Italian-American
Servings 8 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Heavy-bottomed pot

Ingredients
  

Torta (Cake)

  • 2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.75 cup extra virgin olive oil mild variety
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1.5 cups homemade applesauce see instructions below
  • 0.5 cup chopped walnuts lightly toasted
  • 0.5 cup golden raisins soaked in 2 tbsp nocino or brandy
  • 1 lemon zest zest of one lemon

Homemade Applesauce

  • 6 medium apples preferably Honeycrisp and Granny Smith
  • 0.25 cup water
  • 2 tbsp fresh lemon juice
  • 3 tbsp sugar
  • 1 cinnamon stick
  • 1 star anise pod

Mascarpone Cream

  • 1 cup mascarpone cheese room temperature
  • 0.25 cup heavy cream
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • pinch of cinnamon

Instructions
 

  • Peel, core, and chop apples. Toss with lemon juice. Cook with water, sugar, cinnamon stick, and star anise until soft. Remove spices and mash or blend as preferred. Cool completely before use.
  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  • Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In another bowl, beat olive oil and sugar until combined and lighter in color.
  • Add eggs one at a time, then stir in applesauce and lemon zest.
  • Fold in dry ingredients, then mix in drained raisins and walnuts. Pour into pan and smooth top.
  • Bake 45–50 minutes or until a skewer comes out with moist crumbs. Cool in pan 15 minutes, then on rack.
  • For mascarpone cream: Whisk mascarpone until smooth. Add cream, honey, vanilla, and cinnamon. Whisk to soft peaks. Refrigerate.

Notes

Best served with mascarpone cream and a drizzle of nocino or caramel. Cake improves after resting overnight and can be frozen for up to 2 months.
Keyword Amish, Applesauce Cake, Italian, Spiced Cake