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 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Servings 12
Calories 450kcal
Author Marisa
Ingredients
For The Apple Mixture
5cupsof diced applesapproximately 7 small apples
2teaspoonscinnamonto toss with diced apples apples
2tablespoonsgranulated sugarto toss with diced apples
For The Cake
1cupolive oil
1 3/4cupsgranulated sugar
1/2cupapple juiceCan also be substituted with milk
2teaspoonpure vanilla extract
4large eggsroom temperature
3cupsall purpose flour
2teaspoonsbaking 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.