Italian Apple Olive Oil Cake
This rustic apple olive oil cake is filled with finely chopped apples, plump golden raisins, cinnamon, and nutmeg. It has a moist, sturdy crumb and just enough sweetness for dessert, afternoon tea, or morning coffee.
Servings: 12
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.
Nutrition
Calories: 388.4kcal | Carbohydrates: 51.3g | Protein: 4.5g | Fat: 19.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 13.4g | Trans Fat: 0.003g | Cholesterol: 27.3mg | Sodium: 139.4mg | Potassium: 137.3mg | Fiber: 2g | Sugar: 24.7g | Vitamin A: 56.3IU | Vitamin C: 1.7mg | Calcium: 35.8mg | Iron: 1.9mg
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