This Italian apple cake is not only super soft, but it’s also got that fresh, tart apple flavor. You can use any type of apples you like, just make sure they are peeled. The cake also has a great texture since it’s got an olive oil base.
If you’ve never had an olive oil cake then you’re in for a real treat. Because it’s an oil and not a solid fat the cakes you get with olive oil are incredibly tender and have just a little bit fruitier flavor thanks to the olive oil.
To keep the apples from turning brown you toss them the juice of 1 lemon. Toss the lemon zest in as well and you’ve got a delicate, citrusy, green flavor that mixes so perfectly with the olive oil in the batter. The combination is almost bordering on floral in the best way possible. It’s kind of crazy the delicious mix these flavors make.
There’s no icing or glaze on this cake, just a simple dusting of powdered sugar on top once it’s cooled down.
I think a lemon glaze would taste good with this cake, but you don’t need the moisture at all- this cake is never dry. And while this cake doesn’t need anything, I speak from experience when I say that a little dollop of whipped cream goes very nicely with the slight tartness of the lemon in this cake. I could also see just a tiny bit of mascarpone going great with this treat, too.
As for the sweetness this is a lot less sweet than something like a birthday cake or a chocolate cake. This makes it an ideal cake for lighter meals or even for breakfast, as you don’t feel heavy after eating this wonderful, fruity, zesty, Italian dessert.
Italian Apple Cake
Yield(s): Makes 12 slices of cake
1h 40 m prep time
50 m cook time
318 calories
