Apple Cake
A soft, cinnamon-scented apple cake filled with juicy apple slices and walnuts, passed down from a 1980 New York kitchen and modify over the years as a couple favorite’s activity.
Delicious shouldn’t come at the cost of your health, especially in dessert.
Most cakes are made with neutral oils light in flavor but heavy in impact. We chose differently because while sunflower and corn oils blend in, they bring nothing nourishing to the table.
This cake is made with extra virgin olive oil — full of depth, soul, and purpose. It keeps the crumb tender, the apples glowing, and your body thankful. Because here we believe that desserts goes beyond than just sweetness.
We bake it gently, at 150°C, to preserve the full integrity of this Mediterranean elixir. Less sugar, no shortcuts — just honest ingredients, working in rhythm.
📝 Ingredients (serves 8-10 )
200 g ( 217 ml) / (1 cups) extra virgin olive oil (soft flavor)
170 g sugar (1 ½ cups)
4 eggs (approx. 200 g)
240 g all-purpose flour (2 cups)
2 g salt (1 tsp)
15 g baking powder (1 tbsp)
3 g ground cinnamon (1 tsp)
500 g apples (3 to 4), peeled and sliced into thin half-moons
50 g walnuts (optional but recommended)
Butter and flour for greasing the pan
🥣 Key Tools
22 cm (9 inch) Round tin mold / springform pan
🍳 Instructions
1. Prepare the wet ingredients
In a large bowl, combine the sugar, olive oil, and eggs.
Mix thoroughly using a whisk until smooth and slightly thickened.
2. Combine the dry ingredients
If using walnuts, place them in a food processor or blender with all the dry ingredients (flour, salt, baking powder, and cinnamon)
Pulse briefly until finely chopped — this technique brings out the nut’s aroma and helps it blend evenly.
3. Combine wet and dry
Add the dry mixture into the wet ingredients and whisk gently just until combined.
⚠️ Avoid overbeating to maintain a light, tender crumb.
Fold in the sliced apples.
4. Bake
Preheat oven to 150°C (340°F).
Grease and flour a cake pan (round or rectangular).
Pour in the batter and spread evenly.
Bake for 1 hour, or until a knife inserted in the center comes out clean.
Let the cake rest for at least 3 hours.
6. Add the topping (optional but recommended)
In a small bowl, mix 200 g of cream cheese with 2 tablespoon of honey until smooth.
Spread a thin layer over each slice or the whole cake once cooled.
🌿 Kuisit Tip
If you want extra flavor, toast som extra crushed nuts lightly in a dry pan before sprinkling them on top, and sprinkle with dried cranberries for a pop of color and sweet contrast that balances the spice and richness beautifully.