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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/nigella-italian-apple-cake-recipe/