Italian Grandmother's Apple Cake

Another apple cake?

I can see you rolling your eyes.

But I promise, this one is a beauty (I say that about all my children....I mean cakes).
I always make an apple dessert for my Thanksgiving dessert cart, don't you?

I guess they call it an "Italian" cake because it uses olive oil.

I used Greek olive oil, so that makes it a "Greek Grandmother's Cake". ;)

After 10 years here, you had better be baking cakes with olive oil by now.

So much easier than creaming butter into the batter, and the oil imparts a richness and earthiness to the cakes that I love.

This cake is pretty perfect.

If you google "Mediterranean Apple Cake", many recipes come up using olive oil and apples.......I think this one is pretty perfect.

Here's the recipe:

3 medium Gala, Empire or Granny Smith apples, peeled and cut into chunks
fresh lemon juice
3 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1 cup extra virgin olive oil (I use California Olive Ranch Everyday olive oil)
2 large eggs
2/3 cup gold raisins
confectioner’s sugar for dusting (optinional)

Preheat oven to 350F.

Place the chopped apples in a bowl and squeeze a lemon over them so they don't brown.

In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda.

In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined
While mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny). If you don't have a mixer, then use a food processor, it works just as well.

In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter.

Add the raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.

Line a 9-inch cake pan with parchment paper. Spoon batter into the pan (I use a 9" springform pan).

Bake in 350 degrees F for 45 minutes. Let cool completely before unmolding the sides of the pan.

You can dust with powdered sugar, but I left my cake naked.

This cake stays fresh and moist for days, if it lasts that long.

Have a wonderful Thanksgiving! See you on instagram with my holiday posts.



Hefb1 said…
Thanks for the recipe! Wishing you and your family a fun Thanksgiving.
Anonymous said…
Can this mediterranean apple cake be made in advance and frozen? Thanks, Lee
Anonymous said…
Did you line the sides and bottom of cake pan with parchment?
Lisa Faley said…
Hi Stacey! Happy Thanksgiving!
I love how fast I can find what I need on your blog! Why bother googling anywhere else, than Stacey's Snacks when I need a recipe :)
Didn't even need to search, apple cake was exactly what I needed.
Thank you as always for your inspiration!!

Bebe said…
Stacey, how does California Olive Company Everyday compare with Colavita?
Stacey Snacks said…
Yes, definitely.....great for freezing.......

I line the bottom of my pans with a disc of parchment paper, but if you grease it well, it will be fine.

The California Ranch is a bit more mild......I like them both for baking....either or.