Cooking & Baking with Olive Oil, Part 2: {recipe} Apple Upside Down Olive Oil Cake

appleCake iphone photo

Doesn't this look yummy?


Apples. Cinnamon. Vanilla bean. Olive Oil.


Olive oil?


Oh, yeah baby! This slightly dense cake turned out super moist with a hint of cinnamon and vanilla with the extra virgin olive oil adding a nice, slightly nutty flavor as a counter balance to the sweetness of the apples.

This cake was my first foray into baking with olive oil. It's the second part of my two part experiment with three new olive oils I received* from Crisco. In the first post I replaced my regular butter or vegetable oil in my tortilla recipe with light tasting olive oil to much success so I was very much looking forward to using olive oil in a cake recipe.


It's a simple cake that comes together rather quickly. I found the inspiration here and changed up the recipe to the ingredients I had on hand. The original recipe calls for quinoa, almond and rice flours – none of which I had on hand – well, actually, I pretty much NEVER have those on hand. Instead, I used plan old all-purpose flour.


I took this cake in to work to share and it was such a hit that I've made it twice again since.


And if I might add: It's also excellent the next day with morning coffee.

Heavenly, in fact.

Apple Upside Down Olive Oil Cake
Makes one 9-inch round cake

  • 2 tablespoons butter plus 1 tablespoon for pan
  • 3 to 4 medium-sized apples
  • 1/4 teaspoon cinnamon
  • 2/3 cup light brown sugar + 2 tablespoons for carmelizing
  • 1/2 cup plain greek yogurt
  • 1 vanilla bean, cut in halves, seeds scraped out (or 1 1/2 tsp good quality extract)
  • 3 eggs, lightly beaten
  • 1/2 cup olive oil 
  • 1 cup plus 4 tablespoons flour
  • 1/3 cup cornstarch
  • 1/8 sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder

Preheat oven to 350 degrees F. Grease the bottom and sides of a springform pan with one tablespoon butter. Set aside.

Peel and core  3-4 medium sized apples. I had Fuji one time and Granny Smith the other and both worked quite well. Thinly slice the apples. Heat 2 tablespoons butter in a skillet and add apple slices. Sprinkle the cinnamon and 2 tablespoons of the sugar over them. Flip slices often to make sure they are fully coated and as they soften up slightly, remove the slices to a plate. Once all are cooked, line the bottom of the springform pan with them. Set aside.

To a large bowl, add the yogurt, vanilla seeds (or extract) and the eggs. Mix to combine well. Add the olive oil. Mix well. Set aside.

In a separate bowl, use a fork to combine all the flour, cornstarch, salt, soda and powder. Add this to the wet mixture.  Stir to combine. Pour batter over the apples and bake for 30 to 35 minutes or until a knife inserted comes out clean.

Until next time…
Eat cake.


* The fine print: As part of the FoodBuzz Tastemaker Program, I received olive oil samples from Crisco to experiment 


  1. This cake is perfect for my tastes, I definitely prefer the cinnamon sugar over the carmel laden tops of most upside down cakes! The texture of the cake in the picture is lovely. Great post.

  2. Tina, Thank you for stopping by. Yes, I agree about the caramel of typical upside down cakes being, at times, a little too cloying. Although Pineapple Upside Down Cake, I'll admit, was one of my favorites growing up, as an adult, I can appreciate more subtle sweetness. Which is why I love this cake! :)

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