This apple cake with olive oil has it’s origins in the coastal region of Liguria, Italy. A simple and delicious olive oil cake recipe with sweet chunks of fresh apples and plump raisins with hints of cinnamon. Perfectly moist and dense with just enough crumble!
People of the Mediterranean, at least the part I grew up in, love their tea time.
I don’t want you to picture an English high tea situation, as lovely as that sound, but a more casual affair. Just time with friends and family to catch up on life over a cup of tea (no special china needed.)
At my parents’ home, it was black tea with some dried fruits and nuts on the side, and, on occasion, a little strudel. In my home, it’s usually a no-fuss crustless ricotta cheesecake, red wine poached pears, or a simple cake much like today’s apple cake recipe.
Whether you’re into afternoon tea or morning coffee with friends, this Italian apple olive oil cake–with chunks of sweet apple and plump raisins–will fit the bill!
And if you’re looking for something sweet enough, but not too sweet, this olive oil cake is just that! But sweet-toothed folks can easily add a drizzle of warmed dark honey or caramel, maybe even a scoop of your favorite vanilla ice cream, if you’re feeling indulgent.
This apple cake is easy to make, and you’ll love the little Italian twist, borrowed from Liguira, Italy!
Italian Apple Olive Oil Cake
This olive oil cake is a modern version of one from the coastal region of Liguria, Italy. It’s a no-frosting and no-fuss type cake, the kind Italian nonnas might whip up on short notice!
Here’s the gist. Simple rustic olive oil cake with chunks of sweet fresh apple and plump raisins with warm hints of cinnamon and nutmeg. It’s dense with just enough crumble.
Extra virgin olive oil is obviously key in this cake, it lends great moisture and tenderness and provides a layer of complexity and richness to this rustic cake. (I used this Private Reserve EVOO, by the way.)
Can I Use Olive Oil in Cake?
People of the Mediterranean have been baking with olive oil for years (even in things like banana bread!) But the question may still pop up, “can I use olive oil in cake?”
The short answer is: yes! Even die-hard butter fans agree that olive oil makes exceptionally good cakes.
Here are three reasons why olive oil is great in cakes:
1. At room temperature, olive oil is liquid, so it does add superior moisture overtime even with leftovers.
2. Using quality extra virgin olive oil in place of butter is a great way to cut saturated fats and add more monosaturated fats, which promote good cholesterol.
3. Very simply, a good extra virgin olive oil, like this one I used, will add a wonderful, rich and nounaced flavor to your cake without calling too much attention to itself.
TIPS FOR THIS OLIVE OIL CAKE RECIPE
Three important tips for making this cake:
1. The batter for this particular olive oil cake will be thick. Trust me, it’s meant to be. Resist the urge to add water or anything else to loosen it.
2. What kind of apples to use and how to cut them for this recipe? This time I used gala apples, but you can use other baking apples you like (Honey Crisp Apples or Pink Lady Apples. It’s even better if you use a couple apple varieties for a more complex flavor. For example, instead of just gala apples, you can mix in Granny Smith apples, which have a more tart, subtly acidic flavor.
I prefer to chop the apples to a fairly small chop/dice for a more rustic texture. That way, they won’t completely disappear in the cake, instead you get some sweet apple bites in each piece.
If you’re someone who enjoys more citrusy flavor profile, then be sure to check out my orange cardamom olive oil cake. And, chocolate lovers, don’t miss my chocolate olive oil cake!
3. Use Quality Extra Virgin Olive Oil. As the name implies, this is an olive oil cake, and you should be able to detect some olive oil notes. Don’t worry, it will not be overwhelming, but the slightly savory notes of extra virgin olive oil will lend an appealing flavor complexity.
My best advice to you is to use only quality extra virgin olive oil or you may end up with less than describable flavor. Worse, rancid!
I used our Private Reserve extra virgin olive oil from organically grown and processed Koroeniki olives. An exquisite cold extracted and unfiltered oil with a delicate intensity, vivid color, and low acidity of 0.4%. Read more about this oil here.
Can this be a Vegan cake?
It’s quite simple to make a vegan version of this Italian apple olive oil cake. Obviously, the one ingredient you need to replace is the eggs.
While I have not personally tried it, one awesome reader, Elena, just wrote in to share her vegan take on this apple olive oil cake: “I used about 1 cup of coconut milk (in which I soaked the raisins) and 1 cup of orange juice , to replace the 2 eggs. I also added a handful of walnuts, so delicious!”
Watch How to Make this Apple Olive Oil Cake
More apple recipes to try
- Easy Baked Apples
- Apple Strudel (with Phyllo)
- Cranberry Apple Freekeh
Browse more dessert recipes. Browse all Mediterranean recipes.
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Italian Apple Olive Oil Cake
- Total Time: 1 hour 5 minutes
- Yield: 1 cake 1x
Description
Simple and rustic Apple Olive Oil Cake with chunks of apple, raisins and the perfect combination of spices. The kind of no-fuss olive oil cake you’ll love.
Ingredients
- 2 large Gala apples, peeled and chopped as finely as possible
- Orange juice to soak apples in
- 3 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar
- 1 cup Private Reserve extra virgin olive oil
- 2 large eggs
- 2/3 cup gold raisins, soaked in warm water for 15 minutes and then drained well
- Confectioner’s sugar for dusting
Instructions
- Preheat oven to 350 degrees F.
- Place the chopped apples in a bowl and add orange juice; just enough juice to toss and coat apples so as to prevent browning.
- In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside for now
- In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined
- While mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny)
- In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).
- Drain raisins (which have been soaking in water) completely; and rid apples of excess juice. Add both raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.
- Line a 9-inch cake pan with parchment paper. Spoon thick batter into the pan, and level the top with the back of your wooden spoon.
- Bake in 350 degrees F for 45 minutes or until an inserted tooth pick or wooden skewer comes out clean.
- Cool completely in pan. When ready, simply lift parchment up to transfer cake into a serving dish. Dust with confectioner’s sugar. Alternatively, heat some dark honey to serve on top (those with a sweeter tooth like this option.)
Notes
- Important Tip using excellent extra virgin olive oil makes the biggest difference in this cake. Inferior olive oils will produce less than desirable taste. We use our Private Reserve extra virgin olive oil, Or Early Harvest extra virgin olive oil for deeper flavor.
- Can this be Vegan? While I have not personally tried the vegan version of this cake, one of our readers, Elena just wrote in to share her vegan take on this apple olive oil cake: “I used about 1 cup of coconut milk (in which I soaked the raisins) and 1 cup of orange juice , to replace the 2 eggs. I also added a handful of walnuts, so delicious!”
- Storage This cake is best consumed within 2-3 days or so. Store it in an airtight class container for 2-3 days in a cool and dry place. You can refrigerate, but bring to room temperature before serving.
- Recommended for this Recipe Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives); all-natural ground nutmeg
- SHOP OUR BUNDLES EVOO Bundle ; Ultimate Mediterranean Spice Bundle
- Visit The Mediterranean Dish store for more!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Cuisine: Italian/Mediterranean
*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.