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5 from 1 vote

Olive Oil Apple Cake

Recipe Author Jessie Sheehan


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/4 teaspoons baking powder
  • 1 to 1 1/2 medium apples any variety of baking apples
  • 3/4 teaspoon freshly ground cinnamon
  • 2 tablespoons granulated sugar plus 1 cup
  • 1/2 cup Colavita Olive Oil
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 3 tablespoons heavy cream or milk
  • Turbinado sugar for sprinkling


  • Preheat the oven to 350°F and grease an 8x8x2-inch pan with non-stick cooking spray or softened butter. Line with parchment paper.
  • In a small bowl, whisk together the flour, salt and baking powder.
  • Peel, core, and cut the apples into 1/2-inch chunks. Place them in a small bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss with your hands to coat.
  • In a medium bowl, whisk together the oil and remaining 1 cup sugar. Add the vanilla and eggs and whisk again. Add the cream and whisk a final time.
  • Using a rubber spatula, fold the dry into the wet in three additions, until just incorporated. Do not over mix.
  • Transfer the batter to the prepared pan.
  • Top the cake batter with the apples in a single layer - you may not use all the apple pieces. Sprinkle the cake with the Turbinado sugar.
  • Bake for 30 to 35 minutes, rotating the pan after 20 minutes. The cake is done when a tester inserted into the cake comes out with a few moist crumbs.
  • Bring to room temperature before dusting with confectioners’ sugar and serving. The cake will keep wrapped in plastic wrap for three days on the counter.