Easy Apple Cake with Olive Oil Recipe

easy apple cake with olive oil, sliced on cake stand

5 from 15 votes

Easy Apple Cake with Olive Oil Recipe

A simple olive oil-based Apple Cake that's subtly sweet so it can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar or cream cheese icing to serve as dessert.

Prep Time5

Total Time45

Total Time50

Course: Dessert

Cuisine: American, Italian, Mediterranean

Keyword: apples, cake, olive oil, olive oil cake

Servings: servings

Calories: 340kcal

Ingredients

3-4 large apples (3 cups diced)
2 tablespoons lemon juice
3 large eggs
1 cup sugar
1 cup olive oil
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons cinnamon
½ teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt

Instructions

Preheat oven to 350⁰F. Line a 9-inch springform pan with parchment paper, spray with non-stick cooking spray and set aside.
If you haven't already done so, peel, core, and dice apples into ½-inch dice, Sprinkle with lemon juice to keep them from oxidizing while you prepare the rest of the ingredients.
Beat eggs and sugar until well combined, fluffy, and pale yellow in color.
Add olive oil and and vanilla and continue beating the mixture.
In a large sieve over the bowl with the liquid ingredients, add the flour, cinnamon, ginger, baking powder, baking soda, and sea salt. Sift the dry ingredients directly onto the liquid ingredients. Gently fold the dry ingredients into the liquid ingredients until just combined.
Add the diced apples, along with any residual lemon juice or liquid, and gently fold into the batter. It will look like a LOT of apples, but it's not.
Pour the batter into the parchment-lined pan. Smooth top and lightly tap the pan against the countertop to pop out any air bubbles.
Bake for 45-50 minutes. Start testing the cake at 45 minutes. The cake is done when the edges have just barely begun to shrink aways from the sides of the pan, the cake springs back when touched, and a skewer inserted in the center comes out clean.
Run a small knife around the edge of the cake to loosen it away from the aides of the pan. Cool the cake in the pan for 10 minutes, then tip out onto a cake rack to continue cooling for at least 20 minutes.

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Notes

Leftover Easy Apple Cake can be covered and stored on the countertop for two days. Beyond two days, place leftover cake in an airtight container in the refrigerator for up to three days, or in the freezer for up to a month.

Nutrition information based on 1 serving=1/12 of cake.

Nutrition