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. It was given to us by one of his Zia’s.
Each and every family member has their own twist and spin on this ever popular cake recipe. And all equally delicious.
I haven’t tweaked mine overmuch throughout the years except to reduce the amount of sugar. I usually add a light dusting of icing sugar and of course a drizzle of caramel sauce for some extra indulgence. The caramel sauce, of course, is totally optional!
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 does not break down to mush when baking, such as Granny Smith or Braeburn apples.
Other very familiar and wonderful baking apples are the Honeycrisp or Gala. These are actually sweeter and don’t require as much sugar when used for baking.
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!
Other Olive Oil Cakes You Might Enjoy:
If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!
Olive Oil Apple Cake
- FOR THE 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
- 1 3/4 cups granulated sugar
- 1/2 cup apple juice
- 2 teaspoon pure vanilla extract
- 4 large eggs
- 3 cups all purpose flour
- 2 teaspoons baking powder
- CARAMEL SAUCE
- 1/4 cup butter
- 1 cup packed brown sugar
- 1/2 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 1 1/2 cups.