Today’s apple olive oil cake is a moist and flavorful dessert made with fresh apples, olive oil, and a touch of cinnamon. A simple cake that’s perfect for any time of day, occasion, or season.
If you're looking for a simple yet tasty treat, this Torta di mele, or Italian apple olive oil cake, is a must-try! The apples are layered within the soft cake batter, the olive oil adds richness and moisture, and the cinnamon sprinkle adds a warm flavor. This is a delicious cake to serve with a cup of coffee or tea.
You might think apple cakes are just for fall, but for us, they're an all-year-round delight; we love them all the time, no matter the season. And we can prove our love; you will find many recipes for bakes or apple desserts on the blog.
Check out more of our international favorites: Romanian Apple Pie Recipe, German Apple Almond Cake, or British Toffee Apple Cake Recipe.
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Apples and olive oil for making cake
The best apples for cakes are sweet and tart ones that hold their shape well during baking, like Gala, Fuji, Granny Smith, Honey Crisp, or Pink Lady. I had Gala apples this time, but I used all the other mentioned sorts to make one apple cake or another.
When it comes to olive oil, choose mild or fruity, good-quality extra virgin olive oil, not something too strong or flavorful. They are usually labeled as “mild” or “fruity.”
In Italy and across the Mediterranean, extra-virgin olive oil is a popular choice for baking. It adds more flavor to baked goods than a neutral-tasting oil, but you must pick the right kind. Know what the oil tastes like before you add it to your batter. If it’s too strong or spicy, it will overpower the other ingredients.
Make these incredibly delicious and moist Apple Muffins with Oil, too; this time using regular oil.
You will also need large eggs, all-purpose flour, granulated sugar, baking powder, ground cinnamon, a pinch of salt, lemon juice, and a little icing sugar to sprinkle over the olive oil apple cake.
See the recipe card for full information on ingredients and quantities.
How to make apple cake with olive oil?
Step #1: Peel, core, quarter, and thinly slice the apples. Mix them with lemon juice and 1 tablespoon of the sugar. You can also add the lemon zest to the batter.
Step #2: Beat the eggs and sugar until light and frothy in a standing mixer or with a hand mixer. Slowly add the olive oil and mix to incorporate. Scrape the bowl with a rubber spatula.
Step #3: Combine flour, cinnamon, baking powder, and salt in a separate bowl. Mix them into the egg mixture shortly and on low speed.
Step #4: Gently fold in the apple slices.
Step #5: Pour the batter into a springform pan lined with parchment paper.
Step #6: Bake for 50 minutes until golden brown (toothpick test). Let cool for 20 minutes, then transfer to a wire rack.
Try more rustic cakes, like our Brown Sugar Apple Cake, Apple and Hazelnut Cake, or Vegan Cake with Apples.
I warmly recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) for the most accurate baking. It gives you precise measurements and ensures your cake turns out just right. Even though I've measured everything using cups, too, using a scale is still the best way to go.
Recipe FAQs
While we enjoy this apple cake with olive oil most a few hours after baking it, after it has had time to cool down, you can still make it a day ahead. Leave it to cool completely on the cooling rack, then wrap it in foil and keep it at room temperature until the next day.
At room temperature in an airtight container for 1-2 days.
Refrigerate in an airtight container or well-wrapped for 4-5 days. The cake will become denser, but it will still be delicious.
Freeze the whole cake (well-wrapped in plastic wrap and foil) or individual slices for up to 3 months. Thaw in the fridge.
Apple Olive Oil Cake
Equipment
- Stand mixer with paddle attachment or large bowl and an electric mixer
- Rubber spatula
- Springform pan 9 inches/ 23 cm diameter
Ingredients
- 2 medium apples about 375 g/ 13 oz, Note 2
- ½ lemon the juice
- 3 large eggs at room temperature
- ¾ cup granulated sugar 150 g/ 5.5 oz
- ⅓ cup + 1 tablespoon olive oil 90 ml, Note 3
- 1 ¼ cup all-purpose flour 180 g/ 6.5 oz
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 pinch of salt
- 2 teaspoons icing sugar for dusting the cake
Instructions
- Preheat the oven to 350°F/180°C. Line the bottom of the springform pan with parchment paper and lightly butter the ring.
- Apples: Peel, core, and quarter the apples. Slice them thinly, place them in a medium bowl, and mix them with lemon juice and 1 tablespoon of the sugar.2 medium apples + ½ lemon + 1 tablespoon of the sugar
- Cake batter: Beat the eggs and the sugar until light and frothy, about 3 minutes. Gradually add olive oil while mixing. Scrape down the bowl with a rubber spatula.3 large eggs + ¾ cup granulated sugar / 150 g + ⅓ cup + 1 tablespoon olive oil / 90 ml
- Dry ingredients: In another bowl, mix the flour, baking powder, cinnamon, and salt. Add them to the egg mixture shortly and on low speed.1 ¼ cup all-purpose flour / 180 g + 1 teaspoon baking powder + 1 teaspoon cinnamon + 1 pinch of salt
- Add apples: Gently fold the sliced apples into the cake batter.
- Bake: Pour the batter into the prepared pan and bake it for 50 minutes or until the top is golden brown and a toothpick inserted into the middle of the cake comes out clean.
- Rest the cake in the pan for about 20 minutes, then transfer it to a wire rack to cool completely.
- Dust with icing sugar just before serving.2 teaspoons icing sugar
Notes
- Measurements: I always recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it guarantees the best results. I also measured all the ingredients in cups, but I still recommend using a scale.
- Apples: Choose sweet and tart apples that hold their shape during baking, such as Gala, Fuji, Granny Smith, Honeycrisp, or Pink Lady.
- Olive oil: Choose mild or fruity extra virgin olive oil, not something too strong or flavorful. They are usually labeled as “mild” or “fruity”.
francoise says
Perfect instructions
Adina says
Thank you so much for the feedback, Francoise.