There are a couple of things about this Italian Apple Cake that makes it unique. It is a flavorful apple cake made with olive oil and lemon. Using both shredded and diced apple brings out more of the apple flavor and helps to keep the cake moist. But the most unique aspect of this apple dessert is the absence of cinnamon!

Wanting to post an apple dessert leading up to Halloween, I was debating between a number of recipes for today’s blog offering. Eric’s first choice of the contenders was this one. I was good with that decision, albeit a bit nervous about the outcome. I was concerned that the lack of cinnamon as an ingredient would result in a flavorless cake. And that the lack of butter would result in a cake lacking richness. Happily, those worries were unfounded. The resulting cake has a delicate apple flavor enhanced by the lemon juice and zest. The rich mouth feel is due to the olive oil. We didn’t miss the typical cinnamon flavor at all. This one is a keeper!

Italian Apple Cake (adapted from thisitaliankitchen.com) Total Time Required: about 1 hour, Prep Time: 15 minutes, Cook Time: 40-50 minutes, Makes: 16 servings

Ingredients:

• 3 medium apples
• 1 lemon
• 3 large eggs
• 1 cup sugar + 2 tablespoons sugar, divided
• 1 cup milk
• 2/3 cup olive oil
• 2 teaspoons vanilla
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• vanilla ice cream for serving, if desired

Instructions:

Preheat the oven to 350º F. Spray a standard Bundt cake pan with cooking spray and set it aside.

Peel and core all three apples. Dice two of the apples into about half-inch cubes. Grate the third apple on a box grater using the larger holes. Place the apples in a medium bowl and toss them with two tablespoons of lemon juice and one teaspoon of lemon zest. Set the apples aside.

In the large bowl of a stand mixer, combine the eggs and 1 cup of sugar. Beat them together until they are light, fluffy, and pale in color, about 2-3 minutes.

Add the milk, olive oil, and vanilla to the mixture and mix until well combined.

Add in the flour, baking powder, and salt and mix until all the ingredients are incorporated.

Fold the apples into the batter, mixing until combined.

Pour the batter into the prepared cake pan.

Sprinkle the remaining 2 tablespoons of sugar over top of the batter.

Bake the cake on the center rack of the oven for about 40-50 minutes, until the cake starts to pull away from the sides of the pan and a toothpick inserted in the cake comes out mostly clean, except for some crumbs. Cool the cake on a baking rack for 10 minutes, then remove it from the pan and let it cool completely. Serve with vanilla ice cream, if desired.

Italian Apple Cake can be refrigerated in an airtight container for up to a week or frozen for up to two months.

Perfect for breakfast, a snack, or dessert!  ~Linda

Italian Apple Cake (adapted from thisitaliankitchen.com) Total Time Required: about 1 hour, Prep Time: 15 minutes, Cook Time: 40-50 minutes, Makes: 16 servings

Ingredients:

• 3 medium apples
• 1 lemon
• 3 large eggs
• 1 cup sugar + 2 tablespoons sugar, divided
• 1 cup milk
• 2/3 cup olive oil
• 2 teaspoons vanilla
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• vanilla ice cream for serving, if desired

Instructions:

Preheat the oven to 350º F. Spray a standard Bundt cake pan with cooking spray and set it aside.

Peel and core all three apples. Dice two of the apples into about half-inch cubes. Grate the third apple on a box grater using the larger holes. Place the apples in a medium bowl and toss them with two tablespoons of lemon juice and one teaspoon of lemon zest. Set the apples aside.

In the large bowl of a stand mixer, combine the eggs and 1 cup of sugar. Beat them together until they are light, fluffy, and pale in color, about 2-3 minutes. Add the milk, olive oil, and vanilla to the mixture and mix until well combined. Add in the flour, baking powder, and salt and mix until all the ingredients are incorporated.

Fold the apples into the batter, mixing until combined. Pour the batter into the prepared cake pan and sprinkle the remaining 2 tablespoons of sugar over top of the batter.

Bake the cake on the center rack of the oven for about 40-50 minutes, until the cake starts to pull away from the sides of the pan and a toothpick inserted in the cake comes out mostly clean, except for some crumbs. Cool the cake on a baking rack for 10 minutes, then remove it from the pan and let it cool completely. Serve with vanilla ice cream, if desired.

Italian Apple Cake can be refrigerated in an airtight container for up to a week or frozen for up to two months.