Apple Cake

Apple cake

This cake was a happy accident. I had bought some apples to go in with the lunch my husband’s takes to work, too much of a healthy push from me and the poor apples sat on the counter for a couple of days, unwanted. Not wanting to waste them and with the weather so Autumnal at the moment (please note its Spring as I write this!) I thought I would make an apple cake. As this was a spur of the moment decision the butter was hard in the fridge so I used olive oil. I like using olive oil in cakes, as well as the oil been ready to use right away cakes made with olive oil seem to have a really nice bounce to the texture. I’ve made this cake in a loaf tin and in a round cake tin, it worked well both ways. Trying to keep things a little healthier I used a mix of wholemeal and white flours and also used the less refined muscodavo sugar.

Apple Cake


  • 100 g wholemeal flour
  • 50 g white flour
  • 2 tsp baking powder
  • 1/2 tsp ground Cinnamon
  • 100 g light brown muscodavo Sugar
  • 75 g caster sugar
  • 150 ml olive oil
  • 60 ml plain yogurt
  • 2 apples, peeled and grated I used Cox apples but any eating apple would be fine.


Use either a loaf tin or an 8 inch loose bottom round baking tin.

  1. Pre-heat the oven to 200 C, 400 F, Gas mark 6
  2. Base line and grease your baking tin.
  3. Whisk together the flours, baking powder and cinnamon. Set aside.
  4. Mix together the sugars and oil, I used my stand mixer.
  5. Add the eggs, one at a time mixing with each egg.
  6. Mix in the yogurt.
  7. Add half the flours, baking powder and cinnamon mix, mix then add the rest.
  8. Fold in the grated apple.
  9. Pour into the prepared cake tin.
  10. Bake for 45-50 minutes if using the round tin, 50-60 if using the loaf tin.
  11. Once cooked, let the cake cool in the tin for about 20 minutes before turning out onto a cooling rack to finish cooling.

apple cake


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  1. #1 by lizthechef on May 7, 2012 - 15:55

    Nothing like a Cox pippin – which we don’t have here in California – love the olive oil in your cake…

  2. #2 by Charlotte @gofreecakes on May 11, 2012 - 07:33

    This looks fab Jayne! I love olive oil and yoghurt in cakes. I will be trying this myself!! Thank you for sharing

    • #3 by Jayne on May 12, 2012 - 17:52

      Thank you! Olive oil and yoghurt do make for a moist cake, Im all for not having to wait for butter to soften too!

  3. #4 by Wendy Read (@Sunchowder) on May 12, 2012 - 19:37

    What a simple and great cake!! We get pippins here at the market, not sure where they come from though 🙂 I would resort to Granny Smith for this one.

    • #5 by Jayne on May 12, 2012 - 22:23

      Thanks for that! I think would Granny Smith would be great! I’ve used Pink lady apples before & they worked well.

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