Apple Olive Oil Cake

5 from 1 vote

A healthier version of apple cake with olive oil, orange, spices, and walnuts. Very soft, airy, and crumbly.

Prep Time15

Cook Time50

Course: Dessert, Snack

Cuisine: European, Greek, Mediterranean

Keyword: apple, cake

Servings:

Calories: 446kcal

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

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.