Apple Olive Oil Cake made with cinnamon, apples, and sultanas is moist, tender, and full of flavour. It works beautifully as a light dessert with cream or vanilla ice cream and is equally lovely for breakfast alongside a cup of coffee.
Using olive oil instead of butter keeps this cake exceptionally moist and gives it a subtle, rounded depth of flavour. There’s no icing, which makes it an ideal morning cake; the cinnamon and apple aroma alone is worth waking up for.
Not your average cake batter…
Although the batter looks very thick—almost like cookie dough—this is exactly how it should be. Resist the urge to add water. When you fold in the chopped apple and softened sultanas, use a metal spoon and fold gently until everything is evenly combined.
Tip: Golden sultanas add bursts of sweetness and texture. Soak them in warm water for 10–15 minutes before adding to the batter to plump and soften them.
The hardest part is waiting for the cake to cool. It’s tempting to slice it while still warm, and it does taste wonderful hot, but cutting too soon can dry it out. If you don’t plan to eat it right away, give it time to cool—patience pays off.
If you’re not keen on a sweet breakfast, this cake is also excellent after dinner with a splash of cream or a dollop of vanilla ice cream. It’s versatile: a small slice after the evening meal and a larger one in the morning makes everyone happy.
The cake keeps well for a couple of days when wrapped tightly in cling film or stored in an airtight container. This makes it a convenient make-ahead treat for breakfasts and snacks.
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Apple Olive Oil Cake Recipe
Moist apple cake flavoured with cinnamon, lemon zest and golden sultanas. Simple to prepare and ideal for breakfast or dessert.
By Emily
Prep: 15 mins • Cook: 45 mins • Total: 1 hr • Servings: 10
Ingredients
- 3 cups (350g) 00′ flour, plus extra for dusting
- 1 cup (220g) light brown sugar, fine
- 7 fl oz (200ml) olive oil
- 2 large sweet green apples (about 500g), peeled and finely chopped
- 2/3 cup (100g) golden sultanas
- Zest of 1 lemon
- 2 large eggs
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Butter, for greasing the tin
Instructions
- Preheat the oven to 180°C / 350°F / gas mark 4. Grease an 8-inch (20cm) cake tin with butter and dust with flour, removing any excess.
- Soak the sultanas in warm water for 10–15 minutes, then drain.
- In a bowl, combine the olive oil and sugar. Using an electric mixer or stand mixer, beat for about 2 minutes until thoroughly combined. Add the eggs one at a time, continuing to whisk until the mixture increases in volume and becomes thick but still slightly runny (about 1–2 minutes).
- Whisk together the flour, cinnamon, baking powder and bicarbonate of soda. Gradually add the dry ingredients to the wet mixture, folding gently with a metal spoon. The batter will be thick and stiff—that’s correct.
- Fold in the drained sultanas, chopped apple and lemon zest until evenly distributed.
- Spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 45 minutes or until a skewer inserted in the centre comes out clean.
- Cool the cake on a wire rack before slicing. Serve warm or at room temperature.
Notes
This recipe was developed using metric measurements; imperial measures are approximate. Store the cake in an airtight container or wrapped tightly in cling film for 2–3 days in a cool, dry place.
Nutrition
Calories: 418 kcal (approximate per serving).
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Did you try this recipe? Leave a comment below!