Oh, the smell of a cake baking in the oven! There’s just nothing like it, is there? It’s like a warm hug for your whole house. Honestly, I’ve been searching for the perfect apple cake for ages, something that felt both comforting and a little bit special. And then, one afternoon, tinkering in my kitchen, I stumbled upon what has become my absolute favorite: this Apple Cinnamon Olive Oil Cake. It’s so wonderfully moist without being heavy, and that hint of olive oil just adds this subtle, sophisticated depth that you won’t get from regular butter. It reminds me of cozy autumn afternoons, but honestly, it’s too good not to bake year-round!

Why You’ll Love This Apple Cinnamon Olive Oil Cake

Seriously, this cake is a winner for so many reasons. It’s become my go-to for a reason!

Unbelievably Moist: Thanks to that olive oil, it stays super moist for days. No dry cake here, ever!
Flavor Bomb: The combination of sweet apples and warm cinnamon is just *chef’s kiss*. It’s pure comfort.
So Easy! Forget creaming butter; olive oil makes this batter come together in a flash.
A Touch of Fancy: That little bit of olive oil? It gives it a sophisticated flavor that’s just a *smidge* different and oh-so-good.
Perfect for Any Time: Brunch? Coffee break? Potluck? This cake fits right in.
Smells Amazing: Your kitchen will smell like heaven while it’s baking – trust me on this!

Ingredients for Your Apple Cinnamon Olive Oil Cake

Alright, let’s talk about what you’ll need to whip up this marvel! The beauty of this Apple Cinnamon Olive Oil Cake is that you probably have most of this in your pantry already. It’s all about classic flavors coming together.

Here’s the rundown:

Flour: 2 cups of all-purpose flour. It’s the backbone of our cake!
Leavening: 1 teaspoon of baking soda. This helps our cake get nice and fluffy.
Salt: 1/2 teaspoon of salt. Don’t skip this! It balances all the sweetness.
Cinnamon: 1 generous teaspoon of ground cinnamon. This is where that cozy fall flavor really kicks in!
Nutmeg: 1/2 teaspoon of ground nutmeg. Just a little bit adds a warm, lovely depth.
Sugar: 1 cup of granulated sugar. For that perfect touch of sweetness.
Olive Oil: 1/2 cup of good quality olive oil. Trust me, it makes all the difference for moistness!
Eggs: 2 large eggs. Make sure they’re at room temperature if you can – they incorporate better this way.
Vanilla Extract: 1 teaspoon of pure vanilla extract. Because everything is better with a little vanilla!
Milk: 1/2 cup of milk. Whole milk works best for richness, but any kind will do.
Apples: 2 medium apples, all peeled, cored, and diced into nice, bite-sized pieces.

Mastering the Art of the Apple Cinnamon Olive Oil Cake

Alright, ready to get this deliciousness in the oven? It’s honestly a breeze, and before you know it, your kitchen will be filled with the most amazing aroma, just like a wonderful homemade apple crumble. Just follow these simple steps, and you’ll have a show-stopping Apple Cinnamon Olive Oil Cake!

Preparing the Cake Pan and Oven

First things first, let’s get our oven preheated to 350°F (175°C). While that’s warming up, grab your trusty 9-inch cake pan. Give it a good grease and flour – this is super important to make sure our beautiful cake doesn’t stick one bit!

Combining Dry Ingredients for the Apple Cinnamon Olive Oil Cake

In a nice big bowl, go ahead and whisk together your flour, baking soda, salt, cinnamon, and nutmeg. Whisking is key here, folks! It makes sure all those spices and the leavening agents are perfectly distributed so you get amazing flavor in every single bite of your Apple Cinnamon Olive Oil Cake.

Creating the Wet Mixture

Now, in a separate bowl, let’s get cozy with the wet ingredients. Combine your sugar and olive oil, and give them a good stir. Then, beat in those two large eggs, one at a time, making sure each one is fully incorporated before adding the next. Finish by stirring in that lovely teaspoon of vanilla extract. It should look smooth and nicely blended.

Incorporating Wet and Dry Ingredients

This is where the magic really starts to happen! To avoid a tough cake (and nobody wants that!), we’re going to add the dry ingredients to the wet mixture gradually. Alternate adding the dry stuff with the milk. Start with some dry ingredients, then add a splash of milk, more dry, more milk, and finish with the dry ingredients. Mix until it’s *just* combined – seriously, stop as soon as you don’t see streaks of flour. Overmixing is the enemy of tender cake!

Folding in the Apples

Gently now, gently! Fold in those lovely diced apples. You want to distribute them evenly throughout the batter without overworking it. They’re going to bake up so tender and sweet!

Baking Your Apple Cinnamon Olive Oil Cake to Perfection

Pour all that glorious batter into your prepared cake pan and spread it out evenly. Pop it into your preheated oven. It’ll need about 35 to 45 minutes. The best way to know it’s done? Stick a wooden skewer or a thin knife right into the center. If it comes out clean with just a few moist crumbs attached, it’s perfect! That’s how you know your Apple Cinnamon Olive Oil Cake is ready for its close-up.

Cooling and Serving Your Delicious Apple Cinnamon Olive Oil Cake

Once it’s out of the oven, let the cake cool in the pan for about 10 minutes. This lets it set up a bit. Then, gently invert it onto a wire rack to cool completely. You can enjoy it just as it is, or maybe dust it with a little powdered sugar or a drizzle of honey. It’s always a good time for a slice of this delicious dessert!

Tips for the Best Apple Cinnamon Olive Oil Cake

Want to make sure your Apple Cinnamon Olive Oil Cake turns out absolutely perfect every single time? I’ve learned a few little tricks along the way that really make a difference. These aren’t complicated, just little bits of wisdom that help avoid common pitfalls and elevate your cake!

First off, apple choice is key! While I used medium apples, for the best texture, I really love using varieties like Honeycrisp, Fuji, or Gala. They hold their shape beautifully when baked and have a nice balance of sweet and tart. Avoid very soft apples like Red Delicious, as they can get a bit mushy. And remember to dice them into relatively small, even pieces, about half an inch, so they distribute nicely.

Also, don’t overmix the batter after you add the flour. I cannot stress this enough! That alternating addition method I showed you? It works like a charm to keep the gluten from getting too developed. Once you see just a few flour streaks disappear, stop mixing. A little undermix is much better than overmixing for that tender crumb we’re all after. Overmixing is how you end up with a dense, tough cake, and we definitely don’t want that for our lovely olive oil cake!

Feeling adventurous? You can totally play with the spices! While cinnamon and nutmeg are my go-to, a tiny pinch of ground cloves or even cardamom can add an extra layer of cozy complexity. And if you *really* love apples, you can even add a tablespoon of lemon juice to the batter for a little extra zing, or maybe try a drizzle of honey on top when serving, perfect for dipping!

And for your next apple adventure, you might want to check out this Amish Applesauce Cake recipe – it’s another winner!

Ingredient Notes and Substitutions for Your Olive Oil Cake

Everything in this Apple Cinnamon Olive Oil Cake is pretty straightforward, but let’s chat about a couple of things just in case!

Olive Oil: You definitely want to use a good quality extra virgin olive oil here. Pick one that has a nice fruity, not-too-peppery flavor, as you’ll taste it! It’s what makes this cake so incredibly moist. You technically *could* use a lighter olive oil or even a neutral vegetable oil in a pinch, but honestly, the flavor gets a little lost. Stick with the EVOO if you can!

Apples: As I mentioned before, firmer apples like Fuji, Gala, or Honeycrisp are my favorites because they hold their shape so well. But if you have a softer apple handy, go for it! Just be prepared for them to sort of melt into the cake, which is also pretty delicious, just a different texture. You can even mix them up!

Frequently Asked Questions About Apple Cinnamon Olive Oil Cake

Got questions? I’ve got answers! It’s totally normal to wonder about a few things when you’re trying a new recipe, especially one that uses olive oil in a cake. Here are some of the most common things people ask me about this yummy Apple Cinnamon Olive Oil Cake:

Can I use different types of apples in this cake?

Oh, absolutely! I mentioned my favorites, but honestly, almost any apple will work. Just try to pick ones that hold their shape a bit when baking so you don’t end up with apple mush. Varieties like Fuji, Gala, Honeycrisp, or even a Granny Smith for a little tartness are fantastic. Just make sure you dice them into nice, even pieces!

How do I store leftovers?

This is the best part about cakes made with olive oil – they stay moist! Just wrap the cooled cake tightly in plastic wrap or put it in an airtight container. It’ll keep perfectly at room temperature for about 3-4 days. If it gets super warm where you live, you can pop it in the fridge, but let it come to room temp before serving for the best flavor and texture.

Is this cake gluten-free?

Nope, this particular recipe uses regular all-purpose flour, so it’s not gluten-free. If you need a gluten-free version, you’d likely need to experiment with a good gluten-free flour blend. You’d want to make sure that blend has xanthan gum in it, or add a little extra, to help with the structure since we’re not using traditional gluten. It can be done, but it might change the texture a little!

Can I make this cake ahead of time?

Yes, you totally can! This cake actually tastes even better on the second day because the flavors have had a chance to meld together. I often bake it the day before a gathering. Just make sure it’s completely cooled before wrapping it up. It’s perfect for making ahead for parties or just for having a delicious treat ready whenever you fancy a slice.

If you’re looking for other make-ahead dessert ideas, check out these no-bake pies – they are lifesavers!

Nutritional Information for This Apple Cake

Just a little heads-up, the exact nutrition facts can wiggle around a bit depending on the specific ingredients you use (like the type of olive oil or milk!). But, as an estimate, one slice of this yummy Apple Cinnamon Olive Oil Cake is roughly:

Calories: Around 350
Fat: About 18g (mostly the good unsaturated kind!)
Carbohydrates: Roughly 45g
Sugar: Around 30g
Protein: About 4g

It’s a delicious treat that fits wonderfully into your day!

Apple Cinnamon Olive Oil Cake

Author: ferecipe.com
Total Time: 60 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful cake made with olive oil, apples, and cinnamon.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup olive oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 medium apples, peeled, cored, and diced

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, combine the sugar and olive oil. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the diced apples.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

You can use any type of apple you prefer.
For extra flavor, you can add a tablespoon of lemon juice to the batter.
Serve with a dusting of powdered sugar or a drizzle of honey.

Prep Time: 20 min
Cook Time: 40 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: apple cake, cinnamon cake, olive oil cake, dessert, baking, fall flavors