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!
Hi can this cake be frozen?
Hi, Karen. This cake is best eaten within a few days, but you can freeze leftovers and thaw overnight in the fridge.
Hi Suzy.
Can i make it with tinned pears instead ?
I love your website kerp up the good work you’re a star.
Bye
Phil
Thank you so much, Phil. I’m not sure if I can really answer your question, as I’ve never made that substitution. I think this recipe may work with pears, but I would worry that tinned pears would turn out too mushy. If you give it a try, please stop back and share your thoughts.
Is there a non egg version of this? I have made this so many times and love it and now need to make it for someone who doesn’t eat egg. Please let me know?!
Hi, Smitha. Other readers have tried substituting eggs with applesauce. I’ve not done this personally, but it sounds like it may work.
Ooooh! This is what I’m making tomorrow! I generally sub dried cranberries for raisins, can’t wait to try this!
I cut the recipe in half to try it out for hubby and me, and baked it in a loaf pan. To reduce sugar, I used half sugar and half granulated Splenda. Also added chopped walnuts, and used Craisins in place of raisins (because that’s what I had on hand.) It’s a dense, crumbly cake with lots of flavor. I’ll happily make it again.
Thanks for sharing, Karen! Very Helpful!
Anyone try substituting maple syrup for the sugar? I’m going to try it as I’m trying to stay away from white sugar.
Thanks!
Hi, Cindy. Not sure about maple sugar, but other blog readers have tried substituting the sugar with honey with success. You may want to scroll through the comments here for inspiration.
I’ve been using this recipe since the beginning of our first Lockdown 2 years ago and it’s been our family’s favourite dessert since then! Added some walnuts for a bit of crunchiness 😊👍
Love that idea! Thanks for sharing, Frida!
I followed the recipe with a slight variation of an extra apple, I soaked the standard raisins longer than should have and one teaspoon of nutmeg. Soaked the Gala apples in natural orange juice. Although the cake was moist and crumbly (nice texture), it tasted slightly bitter and I can’t work out why?
okay, I haven’t made it yet but I intend to. My question is whether you have a similar recipe for an olive oil lemon cake? I saw a recipe somewhere but can’t find it now.
I will report back when I actually make this. I like a lot of the suggestions above. I bet it would be great with apples and cranberries or pears and cranberries.
I don’t! But that’s a good idea :). Can’t wait to hear what you think of this recipe!
After reviewing comments I made small change. Added about 2-3 spoons melted butter, 1/2 cup of thick chopped walnuts, a sprinkle of regular sugar on top to give more color and juice of half lemon to the apples. I love apples with lemon flavor. Next time I will add fresh lemon peel. I skipped the cinnamon, but that is me.
It does not crumb at all, easy to slice.. I divided in 2 smaller pans and froze one which was just like fresh when I took it out.
It is a delicious and elegant rustic cake.
My husband said this is one to keep!
Awesome! Thanks for sharing you adaptations, Lili!
I followed the recipe pretty much as is, except for a few tiny tweaks: I soaked the raisins in 4 tablespoons of golden rum instead of water, added 1/2 teaspoon of salt to the batter (I always find cakes made with oil instead of butter just need that little bit of salt), and increased the spices a little; doubled the cinnamon to 1 teaspoon and added a teaspoon of ground ginger. Left the nutmeg at 1/2 a teaspoon. It is a lovely cake and the texture is great; but even with my tweaks I just felt it was too bland. It seemed to need more of everything. That’s just me I guess; these days I seem to be putting chili or paprika in everything and I’m always looking for a bit of heat. 🤷♀️ I love using olive oil in baking and I will probably make this cake again, but I’ll really go to town with the spices, add a tablespoon of cinnamon and a tablespoon of crushed root ginger, and add more apple and more raisins, and drizzle the cake with a citrus glaze.
Thanks for sharing your adaptions and feedback, Jill. Very helpful.
I followed the recipe exactly and left the cake to cool but it didn’t hold together so turned into big chunks/crumbs.. was a very tasty though so will use as a topping for thick yogurt
I tried this with a sugar replacement (1/4 C Swerve brown sugar and 3/4 C Whole Earth allulose blend) and partial white whole wheat flour (1 of the 3 cups). I loved it! Very lightly sweet and moist. I did add a couple of tablespoons of raisin water to the liquid because of the addition of the whole wheat flour. Will definitely make again! Thank you for sharing!
Thanks, Lisa! Very helpful info!
My cake was a bit dry and crumbly but it still tasted nice. What can I do right next time? and yes there will be a next time.
Hi Win! Thank you for sharing, glad you enjoyed it! Ovens do vary, so I do wonder if you might like to pull your cake out of the oven a little bit earlier?
I am making this for mother’s day, however, a few family members don’t like raisins (I know, blasphemy). What’s a good substitution for raisins in this recipe?
Thanks!
Hi, Galina. You could omit them. Other readers have also suggested using craisins/dried cranberries. Hope that helps!
Would chopped dates work?
Oooo! I have never tried that before, but it sounds delicious. Would love to hear how it works out for you if you give it a go!
Hi I’m in the UK please can you tell me what type of sugar I should use ? Caster sugar or soft brown sugar?
Hello, Helen. Neither are really the same as confectioner’s sugar, so I’m not sure if they will work. Can you find “icing sugar”? I believe that is what confectioner’s sugar is called in the UK.
Thankyou but I meant the sugar in the cake itself
I’m so sorry… I totally misunderstood. I have not used either of those types of sugar with this recipe myself, so it’s hard for me to advise. However, another reader has had luck substituting brown sugar for the white sugar, so that might be worth giving a try.
Hi Helen,
The one cup of sugar used in the batter of this recipe is regular white sugar which you call caster sugar in England. The confectioner’s sugar, which in America we also call Powdered sugar, is a white powdery sugar used to dust the top of the cake. You can also mix the confectioner’s sugar (1 cup) with a little bit of milk or lemon juice (a couple of teaspoons or more) to make an icing that you can drizzle over the cakes or other pastries. Hope this helps.