Cinnamon Walnut Apple Cake Baked with Olive Oil

This Cinnamon Walnut Apple Cake Baked with Olive Oil is pure comfort baked into every slice. With tender apple chunks, a warm cinnamon kick, and the richness of extra-virgin olive oil, this cake is simple, soulful, and so satisfying. The walnuts bring the crunch, the apples bring the juiciness, and the olive oil keeps it all unbelievably moist for days. It’s the kind of treat that tastes like autumn and hugs.

Behind the Recipe

The inspiration for this cake comes straight from a cozy kitchen memory—helping peel apples with my grandmother as the scent of cinnamon filled the room. Years later, in a moment of improvisation, I swapped out butter for olive oil and never looked back. The result? A deeper flavor, a softer crumb, and a cake that’s somehow even better the next day.

Recipe Origin or Trivia

Olive oil cakes have long been a staple in Mediterranean kitchens, especially in Italy and Greece where fruity oils are used not just for savory cooking but in rustic desserts too. Blending that old-world tradition with an all-American apple cake creates something timeless. It’s a cross-cultural classic made for tea time, brunch, or anytime you’re craving something wholesome and cozy.

Why You’ll Love Cinnamon Walnut Apple Cake Baked with Olive Oil

This cake checks every box, whether you want something sweet, simple, or make-ahead friendly.

Versatile: Great for dessert, snack, or even breakfast.

Budget-Friendly: Uses basic pantry and seasonal ingredients.

Quick and Easy: No electric mixer needed—just a bowl and a whisk.

Customizable: Try it with pears, pecans, or dried fruit.

Crowd-Pleasing: Moist, flavorful, and loved by kids and adults alike.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Stays moist and tender for days.

Chef’s Pro Tips for Perfect Results

The magic is in the details. Here’s how to nail it:

• Use tart apples like Granny Smith or sweet ones like Honeycrisp—or both.
• Don’t skip toasting the walnuts—it brings out their flavor beautifully.
• Stir gently once the flour goes in to avoid overmixing the batter.
• Line the pan with parchment for easy removal.
• Let it cool fully before slicing to lock in that moisture.

Kitchen Tools You’ll Need

No fancy gadgets here—just the essentials.

Mixing Bowls: For separating wet and dry ingredients.

Whisk & Spatula: For mixing without deflating the batter.

9-Inch Round Cake Pan or Springform: For even baking and a lovely shape.

Parchment Paper: Keeps the bottom of the cake from sticking.

Cooling Rack: Helps the cake cool evenly.

Ingredients in Cinnamon Walnut Apple Cake Baked with Olive Oil

This cake is built on warm spices, juicy fruit, and rich, earthy olive oil.

1. Apples: 2 cups, peeled and finely chopped – Sweet, soft texture and natural moisture.
2. Olive Oil: ½ cup – Adds depth and keeps the cake soft and rich.
3. Granulated Sugar: ½ cup – For classic sweetness and light texture.
4. Brown Sugar: ½ cup – Adds moisture and a caramel note.
5. Eggs: 2 large – Bind everything and give structure.
6. All-Purpose Flour: 1½ cups – The cake’s foundation.
7. Baking Powder: 1 teaspoon – Helps the cake rise gently.
8. Baking Soda: ½ teaspoon – Works with the apple’s acidity to lift the cake.
9. Ground Cinnamon: 2 teaspoons – Deep, warm flavor in every bite.
10. Chopped Walnuts: ¾ cup – For crunch and a nutty edge.
11. Salt: ¼ teaspoon – Balances all the sweet and spice.

Ingredient Substitutions

Swap and substitute as needed—this recipe is forgiving.

Olive Oil: Use avocado or sunflower oil if needed.

Walnuts: Try pecans, almonds, or sunflower seeds.

Apples: Pears or even shredded carrots work beautifully.

Flour: A 1:1 gluten-free baking flour also does the trick.

Eggs: Replace with flax eggs or egg substitute for a plant-based version.

Ingredient Spotlight

Olive Oil: More than just a substitute for butter, olive oil adds richness and keeps the cake soft even after a few days.

Apples: They melt into the batter as the cake bakes, leaving pockets of sweet, juicy goodness throughout.

Instructions for Making Cinnamon Walnut Apple Cake Baked with Olive Oil

This cake is the definition of simple and satisfying.

1. Preheat Your Equipment:
   Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Combine Ingredients:
   In one bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In another bowl, whisk together olive oil, granulated sugar, brown sugar, and eggs until smooth.
3. Prepare Your Cooking Vessel:
   Stir the dry ingredients into the wet until just combined. Fold in the apples and walnuts.
4. Assemble the Dish:
   Pour the batter into the prepared cake pan. Smooth the top with a spatula.
5. Cook to Perfection:
   Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked.
6. Finishing Touches:
   Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with maple glaze.
7. Serve and Enjoy:
   Slice and serve warm or at room temp. Pairs perfectly with coffee or a scoop of ice cream.

Texture & Flavor Secrets

This cake has the perfect balance of moist and tender, thanks to the olive oil and juicy apples, with a soft crumb that melts in your mouth. The walnuts add a surprise crunch and earthy finish that contrasts beautifully with the cinnamon-spiced base.

Cooking Tips & Tricks

Let’s make sure this cake becomes your new go-to:

• Grate half the apples and chop the rest for layered texture.
• Lightly toast walnuts before folding them in.
• A splash of vanilla adds extra aroma, though optional.

What to Avoid

Simple mistakes can mess with texture or flavor—here’s how to dodge them:

• Overmixing: It’ll make the cake dense. Mix just until combined.
• Underbaking: Use a toothpick to make sure the center’s done.
• Skipping parchment: It helps remove the cake cleanly from the pan.

Nutrition Facts

Servings: 10
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This cake is ideal for baking ahead. Wrap it tightly and store at room temperature for up to 3 days or refrigerate for 5. It also freezes well—just wrap slices individually. Reheat gently or serve cold for a grab-and-go treat.

How to Serve Cinnamon Walnut Apple Cake Baked with Olive Oil

Serve with a dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of maple glaze. It’s beautiful on a brunch table, next to a steaming cup of coffee or mulled cider. You can also serve it warm with ice cream for a cozy dessert.

Creative Leftover Transformations

Leftover cake? Yes, please.

• Apple Cake Trifle: Layer with whipped cream and spiced apples in a jar.
• French Toast Bake: Cube the cake and soak in a custard for a weekend brunch casserole.
• Warm Dessert Bowl: Reheat and top with caramel sauce and vanilla ice cream.

Additional Tips

• Add a pinch of nutmeg or cardamom for a flavor twist.
• Use part whole wheat flour for a hearty, rustic touch.
• Let the cake cool completely before covering to prevent sogginess.

Make It a Showstopper

Top with a light glaze made from powdered sugar and apple juice or maple syrup. Decorate with thin apple slices or a sprinkle of chopped walnuts and cinnamon for bakery-style beauty. Present it on a cake stand for maximum effect.

Variations to Try

• Maple Walnut Apple Cake: Replace white sugar with maple syrup for a deeper flavor.
• Apple Pecan Spice Cake: Swap walnuts for pecans and add nutmeg.
• Vegan Version: Use flax eggs and dairy-free yogurt.
• Gluten-Free Apple Cake: Use a gluten-free baking blend in place of flour.
• Loaf Cake Style: Bake in a loaf pan for easy slicing and sharing.

FAQ’s

Q1: What kind of apples work best?

Granny Smith, Honeycrisp, or Fuji are all great options.

Q2: Can I make this in advance?

Yes, it tastes even better the next day.

Q3: How do I store leftovers?

Wrap tightly and keep at room temp for 3 days or refrigerate for 5.

Q4: Can I freeze this cake?

Absolutely. Slice, wrap, and freeze for up to 2 months.

Q5: Can I skip the nuts?

Yes! The cake is still delicious without them.

Q6: Is olive oil really good in cake?

Yes, it keeps the crumb moist and tender with a mild flavor.

Q7: Can I use whole wheat flour?

Try replacing half the flour for a heartier texture.

Q8: Should I peel the apples?

It’s up to you. Peeled gives a smoother bite, unpeeled adds rustic charm.

Q9: What can I serve it with?

Coffee, tea, whipped cream, or ice cream are all fantastic.

Q10: Can I use this recipe for muffins?

Yes! Adjust the bake time to 18–22 minutes for muffin tins.

Conclusion

This Cinnamon Walnut Apple Cake Baked with Olive Oil brings warmth, comfort, and that made-with-love flavor in every single slice. Whether you’re baking for a crowd or just craving something cozy, this cake has your back. Trust me, it’s worth every bite.

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