Nigella Italian Apple Cake

Let’s be honest — the name “Italian Apple Cake” sounds like something you’d find in a slightly dusty cookbook with a fabric spine and no photos, wedged between “rustic pear tart” and “Tuscan fig loaf.” But this cake? This is not some fussy, delicate patisserie. It’s bold. It’s olive-oil rich. It’s juicy from apples in every bite, and it’s got that effortless Nigella flair — the kind that makes you feel a bit more fabulous just by baking it.

I made it on a whim one afternoon, when the fruit bowl had that guilty trio of slightly-too-soft apples looking back at me. I grated one, chopped the others, added a splash of lemon (because Nigella said to, and when has she ever been wrong?), and by the time it came out of the oven… the kitchen smelled like someone had been cooking for hours, like something out of a Tuscan grandma’s memory. Only with less chaos and more cake.

Why You’ll Love It

• Full of apple bits — grated and chopped, so every bite’s different
• Goes with anything — coffee, tea, prosecco if you’re feeling cheeky
• Stays moist for days — olive oil works its magic here
• Easy cleanup — one bowl, no faff
• Gorgeous without icing — a dusting of powdered sugar is all it needs
• Kid-approved, granny-approved, neighbour-approved — you get the idea

Ingredients

• 3 medium apples
• 1 lemon — zested and juiced
• 3 large eggs
• 1 cup white sugar
• 1 cup milk (whole or 2%)
• ⅔ cup olive oil
• 2 tsp vanilla extract
• 3 cups all-purpose flour (455g)
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp sugar (for sprinkling)
• Powdered sugar, for dusting (optional)

How to Make It

Prep your apples first:

Peel all three, then chop two into smallish cubes (about the size of a sugar cube). Grate the third on the large holes of a box grater — watch your fingers near the end (I’ve learned the hard way). Toss the lot with your lemon juice and zest so they don’t go brown. Set aside.

Get the base batter going:

In a big bowl, whisk together the eggs and sugar until pale and a little frothy — 2 to 3 minutes is good. Use a hand mixer if you’ve got one, or elbow grease if you’re feeling strong.

Add your wet stuff:

Pour in the olive oil, milk, and vanilla, and mix until smooth. It’ll look thin at this point — don’t panic.

Time for the dry bits:

Add the flour, baking powder, and salt right into the wet mix. Stir until just combined — no need to overdo it. It should look thick but still pourable.

Fold in those apples:

Gently stir the apple mix into your batter. You’ll think it’s too much fruit. It’s not. Trust the process. It’ll be chunky, and that’s what we want.

Bake it till golden and proud:

Pour the batter into a well-greased bundt pan. Sprinkle the top with that extra 2 tablespoons of sugar — this gives it that lovely crunchy top. Bake at 350°F (175°C) for 40 to 50 minutes. Mine took exactly 47, but check early — ovens are temperamental.

Let it cool (even if you don’t want to):

Once it’s out, let it sit in the pan for 10 minutes. Then turn it out onto a cooling rack and leave it alone until fully cooled. Powdered sugar on top is optional, but it makes it look like you know what you’re doing.

Common Mistakes and How to Dodge Them

Why did it stick to the pan?
Bundt pans are tricky little devils. Grease it really well — all those curves are traps. I sometimes dust mine with flour too, just to be safe.

My cake turned out dense. What went wrong?
Could be overmixing once the flour goes in, or your baking powder’s lost its spark. Also, check your apples — if they’re too wet, it can weigh things down.

Can I use different apples?
Absolutely. I like a mix — Granny Smith for tartness, Fuji or Honeycrisp for sweetness. Just don’t use mushy apples. No one wants baby food cake.

I forgot to sprinkle sugar on top — is it ruined?
Not at all. You can always dust it with icing sugar after, or glaze it if you’re feeling fancy.

Storage and Reheating

Room temp: Keeps well for 2–3 days covered tightly.

Fridge: Store for up to 5 days, though it may dry slightly. A quick microwave zap helps.

Freezer: Slice, wrap individually, and freeze for up to 4 months. Defrost at room temp or warm in the oven.

To reheat:

• Microwave: 20–30 seconds per slice
• Oven: Wrap in foil, warm at 300°F for 10 mins
• Air fryer: Yep, this works too. 3–4 mins at 320°F

Frequently Asked Questions

Can I use a regular round or square pan instead of a bundt?
Yep — just adjust the baking time. Shallower pans may cook faster. Always toothpick test it!

Can I make it dairy-free?
Sure! Use almond or oat milk — just keep it full-fat if you can. And maybe swap the powdered sugar for a drizzle of maple syrup after baking.

Is this cake very sweet?
Not overly. It’s more fruit-sweet than sugar-sweet. You could even dial back the sugar by ¼ cup if you prefer subtle.

Can I add nuts or raisins?
Go for it! Walnuts or pecans would be lush. A handful is plenty — don’t crowd the party.

Nutrition Facts (Per Serving):

• Calories: 210
• Fat: 2g
• Carbs: 46.7g
• Sugar: 27g
• Protein: 3.9g
• Sodium: 245mg