Go Back
–+ servings
Apple Olive Oil Cake 1

Apple Olive Oil Cake

This rustic Apple Olive Oil Cake delivers an exceptionally tender texture with the perfect balance of flavors - not too sweet, incredibly moist, and with a delicate crumb that showcases fresh apples in every bite. Inspired by Italian countryside baking traditions, it combines warm autumn spices with fruity notes of quality olive oil.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine Italian, Mediterranean
Servings 12 slices
Calories 315 kcal

Equipment

  • 9-inch Springform Pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Rack

Ingredients
  

For the cake batter

  • 3 large eggs at room temperature
  • 1 cup granulated sugar 200g
  • 3/4 cup extra virgin olive oil use a fruity rather than peppery variety
  • 1 tsp vanilla extract
  • 1 lemon zest only
  • 2 cups all-purpose flour 240g
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 medium apples Honeycrisp, Gala, or Braeburn preferred, peeled, cored and diced
  • 2 tbsp fresh lemon juice

For the topping

  • 1 medium apple thinly sliced
  • 2 tbsp turbinado sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp sliced almonds optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.
  • Peel and core all four apples. Dice three of the apples into roughly ½-inch cubes and toss them with 2 tablespoons of lemon juice to prevent browning. Thinly slice the remaining apple for the decorative topping.
  • In a large bowl, whisk the eggs and sugar vigorously until pale and slightly thickened, about 2 minutes by hand or 1 minute with an electric mixer.
  • Slowly stream in the olive oil while continuing to whisk. Add the vanilla extract and lemon zest, whisking to combine.
  • In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
  • Gently fold the dry ingredients into the wet ingredients using a spatula, working in three additions. Stop mixing as soon as no dry streaks remain.
  • Fold in the diced apples, ensuring they're evenly distributed throughout the batter.
  • Pour the batter into your prepared pan, smoothing the top with a spatula. Arrange the thinly sliced apple in a decorative pattern on top.
  • Mix the turbinado sugar and ½ teaspoon cinnamon together, then sprinkle evenly over the apples. Add sliced almonds if using.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan for 15 minutes, then run a knife around the edge and release the springform. Allow the cake to cool completely on a wire rack for at least another 15 minutes before serving.

Notes

The olive oil provides moisture and a subtle fruity background note rather than a dominant flavor. Using a mild, fruity olive oil ensures the apple and spice flavors remain the stars.
Room temperature eggs incorporate up to 30% more air, creating a lighter texture.
This cake can be made 1-2 days ahead as the flavors actually improve over time.
For a healthier option: reduce sugar to ¾ cup, replace half the all-purpose flour with whole wheat pastry flour, or add 2 tablespoons of ground flaxseed.

Nutrition

Calories: 315kcalCarbohydrates: 39gProtein: 4gFat: 16gSaturated Fat: 2gCholesterol: 47mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 21gVitamin A: 80IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Keyword Olive Oil Cake, Apple Cake, Dairy-Free Cake, Mediterranean Dessert
Tried this recipe?Let us know how it was!