Sweet, earthy, and spiced, Apple Olive Oil Cake with orange and walnuts. You'll fall in love with the texture of this cake, so airy, crumbly, a hint moist, and crunchy on top!
This is a healthier, lenten version of a Milopita cake (Greek apple cake) without, butter, eggs, or milk. It's a bit similar to Fanouropita (another Greek Lenten cake). And also to Italian Apple Cake which is also made with olive oil.
Table Of Contents
Apple cake without butter is more airy and fluffy, plus it has that delicious earthy olive oil flavor that makes it unique!
Why Make It
Two things make this cake truly amazing. One is the brown sugar sprinkled on top of the cake before baking it. This makes it very crunchy (unfortunately that crunchy crust only lasts a day because the cake's moisture gets to it and softens it).
Second, it's truly airy and crumbly yet slightly moist texture. This cake is like a big cake-y-like and airy cookie. I think that's the best way to describe it since it melts in your mouth.
And a bonus reason: it's ridiculously easy to make it! No electric mixer, no beating. Simply mix and bake!
Ingredients
- Apples: I'm using Golden Smith apples for a balanced sweetness. You can use any variety of apples you want though!
- Brown Sugar: The best varieties of brown sugar to use are Turbinado and Demerara. Both of these are raw types of brown sugar (less refined), coarser in texture which will make the cake more crumbly and crunchier on top. Coconut sugar also works well in this recipe.
- Icing Sugar: added to the apples to sweeten them before mixing them into the cake. And to dust on top of the cake when serving. You can skip it if using a sweet red apple variety.
- Brandy or Scotch: It's added to soak the apples before adding them to the cake. It's a Greek thing adding some Brandy to cakes (it goes so well with warm, spiced cake flavors). Instead, you can use sweet red wine, a liquor such as Kirch or Amaretto, or you can skip using alcohol altogether and use orange juice. If you are using a sweet red apple variety to make this cake you can use some lemon juice for a sharper flavor!
- Ground Cinnamon: this ingredient is non-negotiable! I mean is there a better union than that of apples with cinnamon?
- Olive Oil: Extra virgin olive oil will yield a cake with a slightly denser, more moist texture, and a strong earthy slightly nutty flavor. A lighter olive oil will yield an airier cake with not as strong olive oil flavor. Or you can use half olive oil and half vegetable oil.
- Fresh Orange Juice: This helps make the cake more fluffy since we're not using any eggs. If you want a stronger orange flavor you can add the zest of an orange as well to make it taste more like an apple-orange cake.
- Ground Cardamom: This delicious sweet spice goes so well with this apple cake. You can substitute it with some nutmeg. It's not really the same thing though.
- Ground Walnuts: The best substitute is Pecan nuts but you can even use almonds or hazelnuts.
- Vanilla Extract
- Baking Soda
- Salt
- Baking Powder
- All-Purpose Flour
Extra Ingredients + Flavors
You can add various dried fruits that go so well with the flavors of this cake. For instance: Raisins (the obvious), Dried Figs (chopped), Dried Cherries, and Dates (both chopped).
Carrot or Pumpkin both grated and the latter very well squeezed.
⅓ cup Greek /Turkish coffee or ½ cup Tahini for more of a bitter-sweet cake flavor!
How To Make Apple Olive Oil Cake
Since this is one of the easiest apple cake recipes, all you need to begin with, is a whisk, two mixing bowls, and a 10-inch round pan (Springform or plain baking pan).
Chop the apples into small pieces and add them to a bowl with some sugar, cinnamon, and brandy (or any of the brandy substitutes mentioned above). Mix well and set aside.
Prepare the cake batter by adding the wet ingredients with the spices, sugar, and baking soda to a bowl and whisk until the sugar dissolves. Then incorporate the dry ingredients beginning with the flour combined with baking powder. Next, add the walnuts finely chopped. Finally, stir in the apples.
Transfer the mixture to the lined pan and bake. Test with a toothpick to see if the cake is cooked in the center. The toothpick may not come out completely dry but it shouldn't have fragments of the cake on it.
Serve With
I like serving wintry cakes like this apple olive oil cake with icing sugar on top. And also some ground cinnamon which is warming and delicious. You can skip the icing sugar and drizzle with honey or just cinnamon.
The deep earthy flavors of this cake make it an excellent companion to coffee or a cup of strong dark tea. But if you want to try something different, perfect for cold wintry days, try Salep Milk (a favorite drink in Turkey and Greece).
Recipe
Apple Olive Oil Cake
Ingredients
- 450 grams (2 medium-sized) Golden Smith apples or any other apple variety you prefer
- 250 grams (1 cup + 4½ tablespoons) brown sugar
- 2 tablespoons icing sugar + extra to dust on top
- 2 tablespoons brandy or scotch or sweet red wine or just orange juice
- 1½ teaspoons ground cinnamon
- 200 ml olive oil
- 200 ml fresh orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ teaspoon ground cardamom
- 450 grams (3¾ cups) all-purpose flour
- 4 teaspoons baking powder
- 100 grams (1 cup) finely chopped walnuts or pecans
Instructions
- Preheat oven to 175°C / 350°F.
- Prepare a 10-inch (26cm) round pan. Use either a plain baking pan or a Springform pan and grease with oil and flour or line with parchment paper.
- Prepare the apples. Peel and finely chop the apples. Add them to a mixing bowl with 3 tablespoons of brown sugar, 2 tablespoons icing sugar, 2 tablespoons brandy, and 1 teaspoon ground cinnamon. Stir well to combine and set aside.
- Combine flour and baking powder in a bowl.
- Whisk to combine orange juice with olive oil, brown sugar (save 1½ tablespoons to sprinkle on top), ½ teaspoon ground cinnamon, cardamom, vanilla extract, salt, and baking soda.
- Add the flour into the bowl with the wet ingredients, and whisk until uniform.
- Stir in the walnuts and apples.
- Transfer the cake batter to the prepared pan and spread evenly with a spoon. Sprinkle the reserved 1½ tablespoons of brown sugar on top.
- Bake for 45 to 50 minutes (on the lowest rack) or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool down to room temperature.
- Serve with icing sugar on top and some ground cinnamon.
Absolutely delicious!