Apple and Olive Oil Cake
An easy and moist apple cake with the unique flavor of olive oil, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup olive oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
Fruit
- 2 cups peeled and diced apples
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Peel, core, and dice the apples into small cubes. Toss with a little lemon juice to prevent browning.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate bowl, beat the sugar, olive oil, eggs, and vanilla extract with an electric mixer until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold the diced apples into the batter, ensuring they are evenly distributed throughout.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, slice the cake and serve. Enjoy it plain or with a dollop of whipped cream or ice cream.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use high-quality olive oil for the best flavor. Ensure eggs are at room temperature for a smoother batter. Gently fold in the apples to avoid overmixing. Ingredient Substitutions: Use gluten-free flour if needed. Substitute honey for sugar for a different flavor. How to Serve: Pair with whipped cream or ice cream. Storage & Freshness: Store in an airtight container to keep it moist. Make-Ahead Tips: Bake a day in advance; flavors develop as it sits.