Nigella Italian Apple Cake Recipe

Introduction

Nigella’s Italian Apple Cake is a moist, fragrant dessert that highlights fresh apples and zesty lemon. This simple bundt cake balances sweetness with the warmth of olive oil, making it a delightful treat any time of day.

Ingredients

• 3 medium apples
• 1 lemon (zest and juice)
• 3 large eggs
• 1 cup sugar
• 1 cup milk
• ⅔ cup olive oil
• 2 tsp vanilla extract
• 3 cups flour (455g)
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp sugar (for topping)
• Powdered sugar (optional, for dusting)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly to prevent sticking.
2. Step 2: Peel the apples. Cube two apples into small pieces and grate the third. Toss all the apples with the lemon zest and juice to keep them fresh and flavorful.
3. Step 3: In a large bowl, beat the eggs and sugar together until frothy and light. Then add the olive oil, milk, and vanilla extract, mixing well to combine.
4. Step 4: Sift in the flour, baking powder, and salt. Gently stir the dry ingredients into the wet, mixing until just combined to avoid overworking the batter.
5. Step 5: Fold the prepared apples into the batter, making sure they are evenly distributed. Pour the mixture into the greased bundt pan. Sprinkle the 2 tablespoons of sugar evenly over the top for a sweet crust.
6. Step 6: Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
7. Step 7: Once cooled, dust the cake with powdered sugar if desired. Slice and serve.

Tips & Variations

• Use a mix of sweet and tart apples for a balanced flavor. Granny Smith and Fuji work well together.
• For extra texture, add a handful of chopped walnuts or almonds to the batter before baking.
• Substitute half the flour with whole wheat flour for a nuttier taste and more fiber.
• If olive oil’s flavor is too strong for you, use light vegetable oil instead.

Storage

Store the apple cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and refrigerate for up to a week. Reheat slices gently in the microwave or oven before serving to regain some warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

Yes, you can bake this cake in a standard round or square cake pan. Adjust baking time accordingly, as thinner batter layers will cook faster.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend includes xanthan gum or another binder for the best texture.

Nigella Italian Apple Cake Recipe

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★★★★★

4.9 from 120 reviews

This Nigella Italian Apple Cake is a moist, tender bundt cake bursting with fresh apple flavor, subtle lemon zest, and a delicate vanilla aroma. Easy to prepare, it combines grated and cubed apples for a unique texture and sweetness, enhanced by olive oil’s richness and a light sugar topping crisped to perfection.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Fruit

• 3 medium apples
• 1 lemon (zest + juice)

Wet Ingredients

• 3 large eggs
• 1 cup milk
• ⅔ cup olive oil
• 2 tsp vanilla extract

Dry Ingredients

• 1 cup sugar
• 3 cups flour (455 g)
• 1 tbsp baking powder
• ½ tsp salt

Topping

• 2 tbsp sugar (for top)
• Powdered sugar (optional, for dusting)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking and ensure even cooking.
2. Prepare apples: Peel the three apples; cube two of them and grate the third. Toss all the prepared apples with the lemon juice and lemon zest to brighten the flavor and prevent browning.
3. Mix wet ingredients: Beat the eggs and 1 cup of sugar together vigorously until frothy. Then add the olive oil, milk, and vanilla extract, mixing well to combine all the liquids smoothly.
4. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure an even distribution of leavening agents and salt throughout the batter.
5. Make the batter: Gently fold the dry ingredients into the wet mixture just until combined to avoid over-mixing which can toughen the cake. Then fold in the apple mixture carefully to distribute evenly.
6. Prepare for baking: Pour the batter into the greased bundt pan, smoothing the top gently. Sprinkle the 2 tablespoons of sugar evenly over the surface for a sweet, crunchy crust.
7. Bake: Bake the cake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan.
8. Cool and serve: Remove the cake from the pan and let it cool completely on a wire rack. Optionally dust with powdered sugar before slicing and serving to add a sweet finish.

Notes

• Using a mix of grated and cubed apples adds both moisture and texture to the cake.
• The lemon zest and juice brighten the apples and balance the sweetness.
• Olive oil keeps the cake moist but imparts a subtle fruity flavor typical of Mediterranean baking.
• Don’t overmix the batter to keep the crumb tender.
• Serve the cake slightly warm or at room temperature with a dusting of powdered sugar for an elegant touch.

Keywords: apple cake, Italian apple cake, bundt cake, olive oil cake, fruity dessert, easy cake recipe