Olive oil cakes are some of the easiest cakes to make. You can put them together in one bowl without using a mixer. They are very moist and stay that way for days. Apple Cinnamon Olive Oil Cake is a good version for the fall.
Grated apples are stirred into the batter. Cinnamon and ginger are warming spices that give the cake a special aroma and wonderful flavor. You could serve this Apple Cinnamon Olive Oil Cake just as it is, or you could sprinkle the top with powdered sugar. I have also given the directions below in the notes to make the apple slices if you would like to add them to the top of the cake.
This recipe will make three 6 inch round cakes or one 10 inch round cake. Baking directions are given for both size pans.
If you want to try some other olive oil cakes check out Blueberry Lemon Olive Oil Cake, Pumpkin Olive Oil Cake, Orange Olive Oil Cake, Cherry Olive Oil Cake, Strawberry Olive Oil Cake and Chocolate Olive Oil Cake.
Apple Cinnamon Olive Oil CakePrint This
- 3 large eggs
- 1 cup olive oil
- 1 ¼ cups whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- 2 cups all purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 2 large apples, peeled, cored and grated
Preheat your oven to 350 degrees.
Place your oven rack in the center of the oven.
Prepare your cake pans by greasing them with vegetable shortening and then flour. With a paper towel rub the shortening on the bottom and the sides of the pan. Make sure that the surfaces are covered completely to prevent sticking. Spoon a heaping teaspoon of flour to the pan and tap the pan moving it around so the flour covers all surfaces as well. The flour will allow you to see if you have missed covering a section with the shortening. If you have missed a spot, add more shortening to that spot and then add more flour.
Whisk the eggs in a large bowl. Add the olive oil, milk and vanilla extract. Whisk together well.
Add the sugar and combine well.
Add the flour, salt, baking powder, baking soda, cinnamon and ginger. Slowly whisk them into the wet ingredients. Continue until everything is completely combined and the batter is smooth and free of lumps.
Add the grated apples to the batter and stir them in with a rubber spatula.
If you are using 6 inch round pans, you will need to measure out 2 ½ cups batter for each of the cakes. If you need to bake in batches, place the batter into the refrigerator until the first cakes have baked.
6 inch round pans will have a baking time of 35-40 minutes. A 10 inch round pan will have a bake time of 50 minutes.
Remove the cakes from the oven and let them cool in the pan for 10 minutes. Remove the cakes from the pan and place on a wire rack to cool completely.
To make the apple slices to top the cake. Preheat your oven to 225 degrees. Use a mandolin or knife, to cut the apples into round slices that are 1/8 inch thick. Remove any seeds from the center of the slice. Place the slices on a baking sheet lined with parchment paper. Sprinkle the tops of the apples with cinnamon. Bake for 1 hour. They will not be as crisp as an apple chip but more pliable and easier to mound as a decoration on the cakes.