Italian Apple Olive Oil Cake

This Italian apple olive oil cake is a rustic, not-too-sweet cake filled with tender apples, golden raisins, cinnamon, and nutmeg.

A Rustic Italian Apple Cake for Coffee or Tea 

People of the Mediterranean—at least in the part where I grew up—love their tea time. I don’t mean a formal English high tea, as lovely as that sounds. It’s a casual affair: time to catch up with friends and family over a cup of tea, no special china required.

At my parents’ home, we had black tea with dried fruits and nuts on the side and, occasionally, a little strudel. In my home, I might serve crustless ricotta cheesecake, red wine poached pears, or a simple cake like this apple olive oil cake.

This is my modern take on a rustic cake from the coastal region of Liguria, Italy. Extra virgin olive oil gives it a moist, sturdy crumb, while chopped apples and plump golden raisins bring little bursts of sweetness. Cinnamon and nutmeg add just enough warmth without overpowering the fruit.

The batter is much thicker than most cake batters, which may surprise you the first time you make it. Trust me, it’s meant to be. Resist the urge to loosen it with water or another liquid. That thick consistency is exactly what you want.

The cake takes about 20 minutes to prepare and 45 minutes to bake, followed by time to cool completely. Dust it with confectioners’ sugar for a simple finish, or serve it with warmed honey or vanilla ice cream if you prefer a sweeter dessert.

Ingredients for Apple Olive Oil Cake

This unfussy cake uses familiar baking ingredients, with extra virgin olive oil replacing the butter you might expect in an Italian apple cake. Here is what you’ll need:

• Gala apples: Peel the apples and chop them finely so they distribute throughout the thick batter. Other baking apples are discussed in the tips below.
• Orange juice: Use just enough to coat the chopped apples and prevent them from browning. Let any excess juice drain away before adding the apples to the batter.
• All-purpose flour: Flour gives this rustic cake its sturdy, dense crumb. The batter will be very thick once the wet and dry ingredients are combined. 
• Cinnamon and nutmeg: These warm spices complement the apples and raisins without making the cake heavily spiced.
• Baking powder and baking soda: The two leaveners help the dense batter rise.
• Granulated sugar: One cup provides sweetness without turning this into an overly sweet dessert.
• Extra virgin olive oil: Olive oil supplies the cake’s richness, moisture, and subtle fruity flavor. Because you use a full cup, choose a fresh, flavorful extra virgin olive oil that you enjoy.
• Eggs: Two eggs help bind the thick batter and provide structure.
• Golden raisins: Soak the raisins in warm water for 15 minutes, then drain them thoroughly. This plumps them before they go into the cake.
• Confectioners’ sugar: A light dusting is all this rustic cake needs before serving.

How to Make Apple Olive Oil Cake

This simple Italian apple cake comes together easily, but the unusually thick batter is important to its final texture.

1. Get ready. Preheat your oven to 350°F.
2. Prepare the apples. Place 2 peeled and finely chopped Gala apples in a bowl. Add just enough orange juice to coat them, which will prevent the apples from browning. Set aside while you prepare the batter.
3. Combine the dry ingredients. In a large mixing bowl, sift together 3 cups all-purpose flour, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon baking powder, and 1 teaspoon baking soda. Set aside.
4. Mix the olive oil and sugar. In the bowl of a stand mixer fitted with the whisk attachment, combine 1 cup sugar and 1 cup extra virgin olive oil. Mix on low speed for 2 minutes.
5. Add the eggs. With the mixer running, add 2 eggs one at a time. Continue mixing for another 2 minutes, until the mixture increases in volume. It should look thicker but still be runny.
6. Make the batter. Make a well in the center of the dry ingredients and pour in the olive oil mixture. Use a wooden spoon to stir just until combined. The batter will be very thick—do not add water or anything else to loosen it.
7. Add the fruit. Thoroughly drain 2/3 cup golden raisins that have soaked in warm water for 15 minutes. Drain any excess orange juice from the apples. Add the apples and raisins to the batter and stir until evenly distributed.
8. Fill the pan. Line a 9-inch cake pan with parchment paper. Spoon the thick batter into the pan, then level the surface with the back of your wooden spoon.
9. Bake. Bake for 45 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean.
10. Cool and serve. Let the cake cool completely in the pan. Lift it out using the parchment paper and transfer it to a serving plate. Dust with confectioners’ sugar, or serve with warmed dark honey if you prefer a sweeter finish.

What Does Olive Oil Do in a Cake? 

In Mediterranean baking, olive oil is more than a stand-in for butter. Here it serves as both the primary fat and an important flavor-maker.

Olive oil contributes to the cake in three ways:

1. It keeps the crumb moist. Because olive oil remains liquid at room temperature, it helps the cake stay moist after it cools
2. It adds flavor. A fresh extra virgin olive oil brings gentle fruity and slightly savory notes that balance the apples, raisins, and sugar.
3. It simplifies the preparation. There is no butter to soften or cream. The olive oil is mixed directly with the sugar before the eggs are added.

The olive oil should be noticeable, but it should not overwhelm the fruit and spices. Avoid using an oil that tastes stale or rancid, as its flavor will carry into the finished cake.

Tips for Making This Apple Olive Oil Cake

This is a simple, rustic cake, but a few small details make a noticeable difference:

• Let the cake cool completely. The cake is delicate while warm, so let it cool in the pan before lifting it out with the parchment paper. 
• Trust the thick batter. This batter may look closer to a soft dough than a pourable cake batter. That is intentional. Adding liquid could change the structure of the cake.
• Drain the fruit thoroughly. Excess water from the raisins or orange juice can make the batter too wet, so drain both well before mixing.
• Chop the apples finely. Small pieces distribute evenly through the thick batter while still leaving tender bites of apple in every slice.
• Try more than one apple variety. I used Gala apples here, but Honeycrisp, Pink Lady, and Granny Smith also work. For more complex apple flavor, combine a sweet variety with a tart one.
• Use fresh extra virgin olive oil. Olive oil is a defining flavor here, not just a substitute for butter. Taste your oil before baking and avoid using anything stale or rancid.
• Mix only until combined. Once the wet and dry mixtures meet, stir just until you no longer see dry flour.

What to Serve With Italian Apple Cake 

This not-too-sweet cake is made for a cup of black tea or coffee. Serve it at room temperature with a light dusting of confectioners’ sugar, or add warmed dark honey or vanilla ice cream for dessert.

For an autumn dessert spread, pair it with easy apple strudel or simple cinnamon baked apples. Lemon ricotta cheesecake and red wine poached pears are equally fitting for a relaxed coffee or tea table.

And if you love the richness olive oil brings to desserts, try my orange cardamom olive oil cake or chocolate olive oil cake next.

How to Store Apple Olive Oil Cake 

Store the cooled cake in an airtight container in a cool, dry place for 2 to 3 days. You can also refrigerate it, but allow the cake to return to room temperature before serving for the best texture. 

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*Note: This post first appeared on The Mediterranean Dish in 2017 and has been recently updated with new content and media for readers’ benefit. Enjoy!