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Italian Apple Cake

Yields8 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Italian apple cake is the perfect way to end any fall meal. Top this delicious dessert with some vanilla ice cream for a wonderful combination of warm and cold!

Italian Apple Cake

 4 Granny Smith (or other firm apple), peeled and cored
 Juice of 1 lemon
 2 ½ cups all purpose flour
 2 tsp baking powder
 pinch of salt
 1 cup sugar
 ¼ cup plus 2 tbsp Colavita Extra Virgin Olive Oil
 3 eggs, room temperature
 ¾ cup milk
 1 tsp vanilla extract
 2 tbsp confectioner's sugar

Preheat oven to 350ºF. Oil a 9-inch round or square cake pan with Colavita Olive Oil.


Slice the 2 of the apples into 1/8-inch thin slices and in a large bowl, toss with a tablespoon of the lemon juice. Slice the remaining 2 apples in 1/2-inch slices and in a separate bowl, toss with a little more lemon juice to keep them from browning.


Whisk together the flour, baking powder and salt in a medium bowl and set aside.


In a large bowl, beat the oil and sugar by hand. Beat in the eggs, one at a time until combined. Add the vanilla extract.


Add in 1/3 of the flour mixture and mix until combined. Mix in half of the milk until combined, followed by another 1/3 of the flour mixture until combined. Add the rest of the milk, followed by the remaining flour. Scrape down the sides of the bowl with a spatula and continue to mix until smooth.


Fold the 1/8 inch slices of apples and pour the batter into the prepared pan, smoothing out the top. Next arrange the 1/2 inch apple slices in concentric circles on top of the batter.


Bake the cake on the middle rack of the over until golden brown on top and a toothpick inserted into the center comes out clean, about 50-60 minutes.


Remove from the oven and let cool on a wire rack for about 15 minutes, then remove the cake from the pan and allow to cool completely before moving to a serving platter.

To Serve:

Dust the confectioners’ sugar over the top through a fine mesh strainer.

Nutrition Facts

Servings 8