Apple Olive Oil Cake

Put the coffee on as this cake bakes. It emerges with a super moist crumb, studded with chunks of tender apples throughout and on top. We suggest using Gala, Cortland or Honey Gold apples for this cake because they soften yet hold shape when baked. 

Apple Olive Oil Cake
Makes 10 to 12 servings


1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
1/4 teaspoon salt
1 apple, cored and thinly sliced

2 cups all-purpose flour, plus 2 tablespoons
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
Zest of an orange
3/4 cup mild single varietal Extra Virgin Olive Oil
3 eggs
1 ½ cups sugar
1/2 cup plain yogurt
2 teaspoons pure vanilla extract
3/4 cup ground walnuts
2 apples, peeled, cored, and diced

Preheat the oven to 350°F. Lightly coat a 9-inch springform pan with olive oil.

To prepare the topping, whisk together the flour, salt, brown sugar, and cinnamon in a bowl. Cut the butter into small cubes and mix into the flour, pressing the mixture together using your fingers. Set aside.  

To prepare the cake, In a large bowl, whisk together the flour, cinnamon, cloves, baking powder, and orange zest. Set aside.

In another large mixing bowl, whisk together the olive oil, sugar, eggs, baking soda, vanilla, and yogurt until smooth.

Add the dry ingredients in three batches. Stir together until just combined.  

In a small bowl, combine the apples, walnuts and 2 tablespoons of flour. Toss together and fold into the batter. Pour into the prepared springform pan. Scatter the crumb topping evenly over the batter. Gently press the apple slices into the topping. 

Place the pan on a baking tray and bake on the center rack the oven for 80 to 90 minutes or until a toothpick inserted into the center of the cake comes out clean. 

Allow the cake to cool for 20 minutes before releasing from the springform. Transfer to a serving platter and serve slightly warm.  

Recipe adapted from