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.
- Get ready. Preheat your oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake. Bake for 45 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean.
- 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:
- It keeps the crumb moist. Because olive oil remains liquid at room temperature, it helps the cake stay moist after it cools
- It adds flavor. A fresh extra virgin olive oil brings gentle fruity and slightly savory notes that balance the apples, raisins, and sugar.
- 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.
Bake Your Way Around the Mediterranean
Ingredients
- 2 large Gala apples, peeled and finely chopped
- Orange juice, as needed to coat the apples
- 3 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup extra virgin olive oil
- 2 large eggs
- 2/3 cup golden raisins, soaked in warm water for 15 minutes and drained well
- Confectioners' sugar, for dusting
Instructions
- Preheat. Preheat your oven to 350°F.
- Prepare the apples. Place the chopped apples in a bowl. Add just enough orange juice to toss and coat the apples, which will prevent them from browning. Set aside.
- Combine the dry ingredients. In a large mixing bowl, sift together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
- Mix the olive oil and sugar. In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and extra virgin olive oil. Mix on low speed for 2 minutes, until well combined.
- Add the eggs. With the mixer running, add the eggs one at a time. Continue mixing for another 2 minutes, until the mixture increases in volume. It should be thicker but still runny.
- 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 anything to loosen it.
- Add the fruit. Drain the raisins thoroughly and remove any excess orange juice from the apples. Add the apples and raisins to the batter. Stir with a wooden spoon until evenly combined.
- Fill the pan. Line a 9-inch cake pan with parchment paper. Spoon the thick batter into the pan and level the top with the back of your wooden spoon.
- Bake. Bake for 45 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean.
- 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. For a sweeter finish, serve with warmed dark honey.
Video
Notes
- Expect a very thick batter. It may look more like a soft dough than a pourable cake batter. Do not add water or another liquid to loosen it.
- Try different apples. Gala apples provide mild sweetness, but Honeycrisp, Pink Lady, or Granny Smith apples are also supported by the original recipe. You can combine a sweet and tart variety for a more complex flavor.
- Use good extra virgin olive oil. Because the recipe uses a full cup, choose a fresh oil with a flavor you enjoy.
- Storage: Store the cooled cake in an airtight container in a cool, dry place for 2 to 3 days. You can refrigerate it, but bring it to room temperature before serving.
- Shop This Recipe: We recommend our Nocellara Italian extra virgin olive oil.
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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!
I am making this recipe for the first time and used Monk Fruit sugar which is a 1:1 ratio and Calorie FREE. This is the ONLY sugar sub. i use because it is so easy to use and tastes good. I LOVE Olive Oil cakes and have made others that are delicious! Looking forward to this one! WILL LET YOU KNOW HOW IT TURNS OUT.
Can’t wait to hear 🙂
I don’t do well with real sugar or honey. Has anyone used a sugar substitute like stevia? If so, what conversion would I use? Thanks so much for your help.
Hi, Beth. I would think stevia would be okay. I don’t use it myself (so I can’t help with a conversion), but if you’ve used it in place of sugar in baking, it should work.
Hi Suzy,
I found this conversion and as soon as I give it a try I’ll let you know how it tastes.
Bag of baking stevia is 1/3 cup plus 1 1/2 tablespoons would equal 1 cup of sugar. If using powdered stevia then the stevia-to-sugar ratio is only 1 teaspoon of powdered stevia for 1 cup of sugar.
Thanks, Beth
Thanks, Beth! Looking forward to hearing how it turns out!
I have never made a cake using olive oil and I must say that its pleasantly surprisingly delicious! I think adding nuts as suggested in the tips below would be an excellent addition! This cake offers a dense , moist texture along with a lovely burst of flavor! Enjoy a cup of espresso with this delightful coffee cake! I made this cake along with Chicken Souvlaki , Greek salad , Greek potatoes , Tzatziki , hummus and pitas all from your collection! My kids had to take home some of that cake! they loved it!
I’m making this cake for the third time tonight. My sis had made it for my birthday in the spring, I made it for my daughter-in-law this summer and today I wanted something with apples for dessert. This cake does not disappoint!
It’s been made as written with the addition of a bit of vanilla because I can’t help myself. I plan to drizzle a bit of honey over top, because…. honey!!
So glad you enjoy this recipe, Patty!
Delicious, easy, versatile.
Thanks, Leslie!
Can you substitute honey for sugar in the olive oil cake?
Hi, Pamela! I have never done this, so I’m not 100% sure. If you give it a try, though, will you please stop back to let us know how it turned out?
I have substituted one cup of honey for the one cup of sugar and it turned out amazing. Making it again right now for the fourth time! Great recipe! Delicious!
Awesome! Thanks for sharing, Jill!
I havent made the cake but was wondering do you have a gluten free version as my hubby & myself have low tolerance to flour that contains gluten.
I have made so many of your recipes & they have all turned out amazing thank you so much dinner is now an enjoyable experience the Mediterraean way cooking & eating.
My hubby is very happy!!!
Hi, Joanne! I have substituted the flour with Bob’s Red Mill Gluten Free 1 to 1 baking flour with success :). I’m so glad you are enjoying the recipes you find here!! Thank you!!
Thank you Suzy I will look for this flour & give it a go.
Again thank you for your delicious recipes its changed our lives for the better.
Cheers from Australia
Delicious! Batter had me worried because it was so thick. Came out fantastic. Exactly as described, super moist but a bit crumbly, sweet enough but not too sweet. Peferct if you have a larger meal and don’t want dessert to be too heavy. I used honeycrisp apples. I forgot to dust with confectioners sugar but did not miss it. This is a keeper!
Thank you so much for sharing, Kathy!
If we can’t have raisins here is there an alternative or can I leave it out altogether?
Hi, Shelley! You can try dried cranberries or bits of apricot or figs..just as long as they’re chopped pretty small.
Made this for the 1st time tonight and oh my God it is so so so good!!! The only adjustment I made was doubling the cinnamon.. I have made several recipes from this site and all of them have been fantastic.
That’s so great to hear! Thanks, Deanna!
Amazing! Used all of your ingredients except I soaked the raisins in a wee bit of rum, let it come to boil, took off heat while I made the rest of your recipe. Went back to cooled raisins and they’re plump, having soaked up the rum, but not *too.* A trick I learned l-o-n-g ago from Nigella Lawson. I grated the apples, btw, instead of cutting them as small as possible. Because I’m lazy I guess 😉 and had only one hand working while I made this perfectly moist, easy cake. Spread a small amount of vanilla glaze over it, and while that basically took it over the top, I think it’s too much. So, next time! Thank you, ever so much
Sounds delish! Thanks for sharing your adaptations, Lea!
OK but a bit disappointing. Followed recipe exactly and it looked pretty, just seemed a bit dry and dull. Could’ve used more apples and raisins for sure, maybe a bit of honey or agave nectar? Fresh ginger? Something “missing.”
Hi, Barry! We’ve always had success with the recipe as written, but you could certainly add more apples, raisins, and other flavor-makers if it suits you.
This apple cake is couldn’t look any more perfect!
Hope you give it a try!
I made this cake for family a few weeks ago and they have NOT STOPPED talking about it. It is now a favourite and I’m making it again tomorrow!!
I skipped the raisins and did a few more walnuts!!!
So delicious. I’m going to try adapting it without the eggs for a friend who is vegan and see how I go..but this recipe was perfect and even better the day after!
Thanks, Emily!
This cake is amazing. My husband loved it. He had it for breakfast and after dinner. He is asking me to make it again. I made it exactly as the recipe says.
That’s wonderful to hear! Thanks, Marcia!
This cake is SOOOO good! Thank you for the recipe! I used the private reserve olive oil and it was killer. Thanks for the tip to use a little bigger apple pieces instead of finely chopping them. Loved the texture.
So glad to hear this was a hit for you!!! 🙂
10/10!! Great recipe! Thank you!! I tweaked a bit to fit what I had in my pantry, I used honey crisp apples. Subbed whole wheat flour for white flour, subbed dark brown sugar for the white sugar and I didn’t have nutmeg so I used cinnamon, cardamom, ginger and a little clove for a more “chai” inspired flavor profile. My family just couldn’t believe it! Slightly crispy top, but the inside was absolutely light, moist and decadent with out being overly sweet!! Next time I’ll add some pecans or walnut, and believe me… there WILL be a next time!!
Thank you so much for sharing your tweaks and ideas for next time, Veronica!!
I recently came across your site. Delicious recipes!
This is a lovely cake. Does this cake freeze well?
Thank you for sharing so many great recipes!
Hi, Christiane! This cake is best eaten within a few days, but you can freeze leftovers and thaw overnight in the fridge.
Can I mix the wet ingredients in a food processor? Then proceed with adding to the dry ingredients in a bowl?
If you like, Lezzlie. It is not something I typically do for this recipe.