Olive Oil Apple Cake

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 it’s incredibly easy to make as well!

What Can I Do With Lots Of Apples

Do you often find yourself with a crisper full of apples? Guilty here!

But I don’t mind at all. There’s just so much you can do with apples. From poaching apples to making homemade apple sauce or even adding grated apples to your pancake mix.

Of course, one can never go wrong with baking apple pies or crisps!

You can also make some Pumpkin Apple Streusel Muffins to freeze and enjoy as a grab and go treat. Or, you can get fancy with a show stopping Apple Rose Cake and impress your family and friends.

However, today we’re keeping it simple by revisiting an old family recipe from my hubby’s side of the family. It was given to us by one of his Zia’s.

Each and every family member has their own twist and spin on this cake recipe. And all equally delicious.

I haven’t tweaked mine overmuch throughout the years except to reduce the amount of sugar. I usually serve it with a light dusting of powdered sugar but you can drizzle some warm caramel sauce for some extra indulgence.

Which Type of Apples are Good for Baking Apple Cakes

The star ingredient in this beautifully formed dessert are the crisp and tart granny smith apples. They’re definitely my favourite 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.

Having said that, there are really many other types of apples to choose from.

Look for apples who’s flesh doesn’t break down when baking, such as the Granny Smith or Braeburn apples.

Other very familiar and wonderful baking apples are the Honey Crisp or Gala. These are actually sweeter and don’t require as much sugar when used for baking.

Let’s get baking!

How to Make an Apple Cake with Olive Oil

Lets’ start with the apple mixture!

• Peel, core and dice the apples into small pieces.
• In a medium sized bowl, toss together the diced apples with the granulated sugar and cinnamon.
• Set aside.

• In the bowl of a stand mixer, beat together the olive oil, sugar, apple juice and vanilla extract.
• Mix until well combined.

• Mix in the eggs one at a time, beating well after each addition.
• Add the whisked flour and baking powder mixture and mix until the batter is smooth.

• Fold in the diced apple mixture.
• Pour the cake batter into a greased bundt pan and bake in a preheated oven for approximately 60 to 75 minutes.
• Check at the 60 minute mark by inserting a wooden skewer in the centre of the cake. If it comes out clean then it’s ready. If not, bake for an additional 5 to 15 minutes more.

• When ready, place the cake over a cooling rack and allow to cool for about 30 minutes before releasing it from the cake pan.
• Invert the apple cake onto a serving platter and let it cool completely.

• Dust the cake with powdered sugar just before serving.
• Slice and serve as is or with a drizzle of caramel sauce. It’s equally lovely served with a scoop of vanilla ice-cream.

What Type Of Bundt Pan Can I Use To Bake An Apple Cake?

You can use any type of bundt pan. I used a heavy cast aluminum Bundt pan with beautifully detailed Autumn leaves which also has a nonstick surface to bake my olive oil 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 it would unmold effortlessly. And it did…wonderfully so…and its gorgeous!

Gorgeous in its simplicity with a deep brown honey colour and bursting with a copious amount of diced apples.

Its super moist in texture and stays so for quite a few days.

You’ll find t’s a great make ahead dessert!

Is Olive Oil Good For Baking?

Baking with olive oil is a healthier alternative to butter since olive oil has far less saturated fat than it’s butter counterpart.

As an added bonus, an oil based cake will stay moist and fresher longer than a cake made with butter.

Other Olive Oil Cakes You Might Enjoy:

• Orange Marmalade Cake
• Rustic Italian Apple Cake
• Lemon and Thyme Cake with Lemon Glaze
• Italian Orange Cake with Blueberries

Happy Baking!

If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!

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Olive Oil Apple Cake

An impressively moist and delicious Olive Oil Apple Cake, chock full of granny smith apples with the warm scent of cinnamon.

Course Dessert

Cuisine Italian

Keyword Olive Oil Apple Cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Servings 12

Calories 450kcal

Author Marisa

Ingredients

For The Apple Mixture

• 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)

For The Cake

• 1 cup olive oil
• 1 3/4 cups granulated sugar
• 1/2 cup apple juice (Can also be substituted with milk)
• 2 teaspoon pure vanilla extract
• 4 large eggs (room temperature)
• 3 cups all purpose flour
• 2 teaspoons baking powder

Instructions

• Preheat the oven to 350 degrees F.
• Grease a bundt pan with a cake release product or use your favorite non stick baking spray. (or simply butter and flour pan)

For The Apple Mixture

• In a large bowl, toss together the diced apples with the 2 teaspoons of cinnamon, 2 tablespoons of sugar and set aside.

For The Cake

• 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 approximately 60 to 75 minutes, or just until a toothpick inserted in the middle comes out clean.
• Allow the cake to cool in the bundt pan for about 30 minutes before releasing it from the pan.
• When ready to serve slice and dust with powdered sugar.

Nutrition

Calories: 450kcal | Carbohydrates: 64g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 24mg | Potassium: 190mg | Fiber: 2g | Sugar: 38g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg

Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!