Olive Oil Apple Cake with Spiced Sugar

A moist and fragrant loaf cake made with olive oil and fresh grated apples, enhanced with warm spices like cinnamon, cardamom, and ginger. The cake is topped with a spiced sugar crust for extra flavor and texture.

8 servings

1 hr 48 min

Published October 4, 2025

Ingredients

•1 cup mild extra-virgin olive oil
•½ cup granulated sugar
•2 whole sweet apples
•1 tsp ground cinnamon
•½ tsp freshly ground black pepper
•½ tsp ground cardamom
•½ tsp ground ginger
•1½ cups all-purpose flour
•2 tsp baking powder
•2 whole large eggs
•2 whole egg yolks
•½ cup brown sugar
•1 tsp vanilla extract
•½ tsp kosher salt

Cooking Instructions

1.
Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.
5 min
2.
Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter.
10 min
3.
Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.
5 min
4.
Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.
10 min
5.
Fluff up grated apples and scatter over batter. Gently fold to incorporate.
3 min
6.
Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.
5 min
7.
Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.
70 min
8.
Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.

Ingredients

•1 cup mild extra-virgin olive oil

•½ cup granulated sugar

•2 whole sweet apples

•1 tsp ground cinnamon

•½ tsp freshly ground black pepper

•½ tsp ground cardamom

•½ tsp ground ginger

•1½ cups all-purpose flour

•2 tsp baking powder

•2 whole large eggs

•2 whole egg yolks

•½ cup brown sugar

•1 tsp vanilla extract

•½ tsp kosher salt

Cooking Instructions

Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.

5 min

Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter.

10 min

Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.

5 min

Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.

10 min

Fluff up grated apples and scatter over batter. Gently fold to incorporate.

3 min

Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.

5 min

Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.

70 min

Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.