Apple Olive Oil Cake
Apple olive oil cake is a moist single layer cake with fresh apples, warm spices and cinnamon cream cheese frosting. It's the perfect easy but impressive recipe for any occasion!
Servings: 8 pieces
Calories: 507kcal
Ingredients
Apple Olive Oil Cake
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar light or dark, packed
- ¾ cup unsweetened applesauce
- 1 cup peeled chopped apples about 1 apple, Gala, honeycrisp, or Granny Smith, peeled, cored, and diced into ¼ inch cubes
- ½ cup extra virgin olive oil
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
Cinnamon Cream Cheese Frosting
- ¼ cup unsalted butter toom temperature
- 4 ounces cream cheese brick style, full fat, room temperature
- 2 cups powdered sugar sifted
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg optional
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Apple Olive Oil Cake
- Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit. Peel, core and diced the apple into ¼ inch cubes. Set aside.
- In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Set aside.
- In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, applesauce and vanilla extract. Stir in the chopped apples.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
- Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 30-35 minutes until a toothpick comes out clean when inserted in the center of the cake.
- Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.
Cinnamon Cream Cheese Frosting
- Sift together the powdered sugar, cinnamon and nutmeg. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
- Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
- Frost the cake right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.
Video
Notes
Apples: Granny Smith, Gala or Honeycrisp are recommended. Use any type of baking apples you like. Cut apples into small cubes, about 1/4 inch cubes. Make sure not to cut them too big. If apples are large cubes, they may not bake fully.
Olive oil: Use good quality extra virgin olive oil. Swap in canola oil, vegetable oil or avocado oil in place of olive oil.
Spices: If you don't have allspice or ginger, use extra cinnamon.
Storage: Store unfrosted cake in an airtight container at room temperature for up to 4 days. Store the frosted cake covered in an airtight container in the fridge for up to 4 days. Freeze unfrosted cake for up to 2 months. Defrost it in the refrigerator or at room temperature. Cream cheese frosting does not stand up well to freezing. It’s best to freeze the cake without frosting.
Nutrition
Serving: 1piece | Calories: 507kcal | Carbohydrates: 68g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 404mg | Potassium: 102mg | Fiber: 1g | Sugar: 53g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
