This Italian Apple Cake is soft, rustic, and made with apples, lemon, olive oil, and vanilla—simple ingredients, unforgettable flavor.
Alright, I’ll admit it—this cake started as a bit of an afterthought. It was one of those days where I had exactly zero plans to bake anything, but also three apples going a little soft on the counter, a stubborn streak of restlessness, and a vague sense of wanting to feel something cozy. You know those days?
I remembered a trip I took to Italy a few years ago—tiny village, no Wi-Fi, no plans. One chilly morning, our host made this incredibly humble apple cake. It was light, just sweet enough, and made with olive oil instead of butter, which I’d never seen before in a dessert at the time. I wrote “Italian apple cake—olive oil, lemon, soft” on a scrap of paper and forgot about it… until now.
So I tried to recreate it. Kind of winged it, to be honest. Threw together what I could remember, made a mess of the kitchen, and hoped for the best.
And somehow, it turned out. Better than expected. Way better. It wasn’t fancy. It wasn’t photogenic. But it was soft, gently lemony, not too sweet, and it made me stop and just be for a second. Which, honestly, I needed more than I realized.
Why You’ll Love This Italian Apple Cake Recipe?
It’s not bold. It’s not flashy. But that’s the point. This cake is gentle. It’s what you make when you want something that tastes like a memory—soft, fragrant, a little nostalgic, but not overly sentimental.
The apples melt right into the batter. The lemon gives it this barely-there brightness, like sunshine sneaking through a cloudy afternoon. The olive oil makes it moist in a way that butter just… doesn’t. It’s not better, necessarily, just different. More grounded, if that makes sense.
Also? It doesn’t demand much from you. No layering. No frosting. No electric mixer. You don’t need to impress anyone. This is just for you. And maybe someone you love.
Ingredient Notes:
Let’s go through what you’ll need—and how I usually mess it up (and recover just fine):
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3 medium apples – Two diced, one grated. I know, it sounds fussy, but the grated apple is the thing that gives this cake its magic texture. Do I sometimes just dice them all because I can’t find the grater? Yes. Still delicious.
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Zest + juice of 1 lemon – This gives the cake that subtle tang that makes you go, “what is that?” without being able to name it. Don’t skip it unless you absolutely have to. And if you zest over the bowl like I do, watch your knuckles. Just saying.
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3 large eggs – Room temp if you remember. Cold from the fridge if you don’t. This is a judgment-free zone.
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1 cup sugar – Sweet, but not sugar-rush sweet. The apples do a lot of the work here.
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1 cup milk – I usually use 2%. Whole milk makes it even richer. Oat milk worked fine when I tried it on a dare.
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⅔ cup olive oil – Good olive oil, but not the kind you keep for drizzling over burrata. You want fruity, not peppery.
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2 tsp vanilla – Optional in Italy, essential in my kitchen.
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3 cups flour – All-purpose. Measure it properly or risk sadness.
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1 tbsp baking powder – Yes, that’s not a typo. A full tablespoon.
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½ tsp salt – Don’t skip it. It balances everything.
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2 tbsp sugar (for topping) – This forms a golden, crackly crust on top. It’s extra, but it’s also… necessary.
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Powdered sugar (optional) – I forget this half the time and no one notices.
How To Make Italian Apple Cake?
Step 1: Preheat the oven to 350°F (175°C). Grease a bundt pan well. I’m talking spray and then some. Bundt pans don’t play nice if you skimp.
Step 2: Deal with your apples.
Peel them. Dice two. Grate one. Toss them with lemon juice and zest. Yes, your hands will smell amazing afterward.
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Step 3: Mix the wet stuff.
Beat the eggs with sugar until pale and fluffy. I do this by hand because I’m lazy about dragging out the mixer. Then stir in the milk, olive oil, and vanilla. It’s okay if it looks a little weird at this stage.
Step 4: Add the dry stuff.
Whisk together flour, baking powder, and salt. Add to the wet ingredients gradually. Don’t overmix—just get it all friendly.
Step 5: Fold in the apples.
This part feels awkward because the batter’s thick and the apples are chunky. Do your best. It doesn’t have to be perfect.
Step 6: Pour and sprinkle.
Scrape the batter into the pan and smooth it out. Sprinkle the top with that extra sugar. Trust me, it bakes into the loveliest crust.
Step 7: Bake.
Bake 40–50 minutes, but start checking at 40. Mine usually takes 45. A toothpick should come out clean (or with just a crumb or two).
Step 8: Cool and pray.
Let it cool for 10 minutes, then flip it out of the pan. If it sticks, swear a little, then patch it up with powdered sugar and pretend it was always meant to be rustic.
Storage Options:
Store this beauty at room temp, covered loosely. It’ll stay good for 2–3 days—longer if you refrigerate it. But bring it back to room temp before eating or you’ll miss all the soft goodness.
Freezes surprisingly well too. Wrap individual slices and stash ‘em in the freezer. Future you will be very grateful.
Variations and Substitutions:
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No lemon? Orange zest works. Not the same, but still nice.
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Want spice? Add cinnamon, nutmeg, cardamom, whatever makes you happy.
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Down to two apples? Roll with it.
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Gluten-free? Try a 1:1 flour substitute. Texture changes, but it still works.
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Low on sugar? Cut back to ¾ cup. It’s not a dealbreaker.
What to Serve with Italian Apple Cake?
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Strong coffee. Or a cappuccino if you’re feeling fancy.
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A glass of wine. Yes, really. White, chilled, on the patio.
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A scoop of vanilla gelato.
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Silence and a book. No distractions needed.
Frequently Asked Questions:
Can I make this in a loaf pan?
Yep. You’ll probably need two, and bake time may be a little shorter.
Is the olive oil flavor strong?
Not really, but it’s there in a lovely, gentle way. Like background music.
Can I use applesauce instead of grated apple?
You could, but it’s not the same. The little pieces of apple melt in and give it that something-something.
So, are you making this Italian Apple Cake or what?
It’s not a showstopper. It doesn’t wear sequins. But it feels like something someone made just for you. It tastes like sitting down, taking a breath, and remembering that simple things can still be really, really good.
If you bake it, tell me how it goes. Did you add cinnamon? Did your cake stick to the pan? Did you eat a slice standing up in your pajamas? I wanna know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Apple Cake
Ingredients
- 3 medium-sized apples
- Zest and juice of 1 lemon
- 3 large eggs
- 1 c granulated sugar
- 1 c milk preferably 2% or whole
- ⅔ c high-quality olive oil
- 2 tsp pure vanilla extract
- 3 c 455 grams all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar for garnishing
- Optional: Powdered sugar for final presentation
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt cake pan using butter or cooking spray.
- Peel and remove the core from the apples. Dice two of the apples. Grate the one. Incorporate them in a bowl. With lemon zest and juice.
- In a bowl beat eggs and 1 cup of sugar until they become light and fluffy. Blend in milk, oil, and vanilla extract. Slowly incorporate flour, baking powder and salt until the mixture is smooth.
- Gently fold the apple mixture into the batter.
- Pour the batter into the greased pan. Sprinkle it with 2 tablespoons of sugar. Bake, for 40 to 50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool for 10 minutes before releasing it from the pan. Let it cool completely. Optionally you can dust it with sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
