An impressively moist and delicious Olive Oil Apple Cake that is chock full of granny smith apples with the lovely warm scent of cinnamon and drizzled with a luscious caramel sauce just before serving.
With the arrival of Fall and apple season well underway, I just could not help but revisit an old family recipe from my hubby’s side of the family given to us by one of his Zia’s. Each and every family member has their own twist and spin on this ever popular apple cake recipe and all equally delicious. I haven’t tweaked mine overmuch throughout the years except to reduce the amount of sugar add a generous dusting of icing sugar and of course a drizzle of caramel sauce for some extra indulgence.
The star ingredient in this beautifully formed cake are the crisp and tart granny smith apples. They’re definitely my favorite baking apple and one I turn to quite often in baked goods. I love them for their hard and crisp bite with their juicy flesh when eaten fresh. However, when used in baked goods such as cakes or pies their tartness offers a perfect balance to sweet treats.
I used a heavy cast aluminum Bundt cake pan with beautifully detailed Autumn leaves which also has a nonstick surface to bake my apple cake in. However, to be on the safe side I went ahead and brushed the inside of the Bundt pan with a cake release product. With the pan’s intricate leaf pattern I really wanted to make sure the cake would unmold effortlessly. And it did…wonderfully so…and its gorgeous!
Gorgeous in its simplicity with a deep brown honey color, bursting with a ginormous amount (for lack of a better word) of diced apples which I tossed with the warm scent of a cinnamon sugar blend. Its super moist in texture and stays so for quite a few days, as such, a great make ahead dessert!
Although wonderful all on its own you can dress this olive oil apple cake with a drizzle of easy homemade caramel sauce for a more festive appeal!
Perfect for our upcoming Canadian Thanksgiving!
Many of you have inquired as to where I purchased the harvest leaves Bundt pan. Here is my Amazon affiliate link for Nordic Ware Harvest Leaves Bundt Pan, Bronze simply for your convenience but at no additional cost to you.
If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!
- APPLE CAKE
- 5 cups of diced apples (approximately 7 small apples)
- 2 teaspoons cinnamon ( to toss with diced apples apples)
- 2 tablespoons granulated sugar (to toss with diced apples)
- 1 cup olive oil
- 1¾ cups granulated sugar
- ½ cup apple juice
- 2 teaspoon pure vanilla extract
- 4 large eggs
- 3 cups all purpose flour
- 2 teaspoons baking powder
- CARAMEL SAUCE
- ¼ cup butter
- 1 cup packed brown sugar
- ½ cup 35% cream
- 2 tablespoons golden corn syrup
- Preheat the oven to 350 degrees F.
- Grease a bundt pan with a cake release product or use your favorite non stick baking spray.
- In a large bowl, toss together the diced apples with the 2 tablespoons of cinnamon, 2 tablespoons of sugar and set aside.
- Beat together the olive oil, sugar, apple juice and vanilla extract in the bowl of a stand mixer or use a hand held mixer, beating just until combined.
- Add the eggs one at a time, beating well after each addition.
- Whisk together the flour with the baking powder and add this to the egg mixture.
- Beat on low speed till the batter is smooth.
- Fold in the diced apples.
- Pour the cake batter into the prepared bundt pan.
- Bake for 1 hour to 1 hour and 15 minutes, or just until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool in the bundt pan for 1 hour before releasing it from the pan.
- When ready to serve slice and plate with a generous drizzle of caramel sauce.
- CARAMEL SAUCE
- In a small sauce pan over low heat, melt the butter then stir in the brown sugar, cream and the corn syrup.
- Cook and stir over low heat just until the mixture comes to a boil then remove from the heat and let the caramel sauce cool.
- Makes approximately 1½ cups.