This Greek Upside Down Olive Oil Apple Cake uses olive oil instead of butter and differs from classic upside down cakes because there are pieces of apples in the batter as well.
This apple cake is easy to make, and you’ll love the Greek twist, using, extra virgin olive oil, Greek yoghurt and lemon zest in the batter!
Here in Greece, we love our olive oil as it’s fruity, with a complex, flavorful aroma, a tasty and healthy staple of the Mediterranean and Greek diets that we use it in all our cooking.
Whether you’re into afternoon tea or morning coffee with friends, this Greek apple olive oil cake with little pieces of apple in the batter, which is also flavoured with lemon, will amaze you!
This Greek upside down apple cake is sweet enough, but not too sweet. However, if you have a sweet-tooth, just add half a cup more sugar in the batter or just add a drizzle of honey or caramel syrup on top.
Serve it with a scoop of your favorite vanilla ice cream, if you’re feeling indulgent.
The end result is a tender and delicious cake perfect for any times of the day! It’s so good that we even eat it for breakfast!
Ingredients needed to make this Greek Upside down Apple Cake
- Sugar
- Eggs
- Greek Yoghurt 2%
- Extra virgin olive oil
- All-purpose flour
- Sea salt
- Baking powder
- Cinnamon
- Ground ginger (optional)
- Vanilla or lemon flavoured vanillin
- Lemon zest
- Granny smith or other apples of your choice
- Lemon juice (for the water)
- Butter
Let’s make the Greek Upside Down Apple Cake
Preheat the oven to 180° C / 160o C (if fan forced).
Have your apples ready. Fill a bowl with water and lemon juice and peel and core the apples. Put them in the water, so that they do not oxidize.
Cut them into thin wedges, about 1 cm. Set aside.
Sift the flour, baking powder and cinnamon in a bowl. Add the salt, vanillins, ginger and lemon zest and mix.
Beat the eggs with the sugar on high speed until light and fluffy.
Add the yoghurt and olive oil and mix until incorporated.
Lower mixer speed to minimum and add the flour gradually, until blended.
Line a 28 cm baking tin with parchment paper.
Grease and flour the sides.
Drain the apples.
Arrange the apples on the baking tin and sprinkle with the sugar and ¾ of the cinnamon. Add small pieces of butter, here and there.
Cut the leftover apples into very small pieces and add the remaining cinnamon. Put them in the batter and mix with a spatula.
Pour the batter over the apples and spread evenly on top.
Bake for about 50 – 55 minutes or until a knife inserted in the center of the cake comes out clean.
Set aside for 10 minutes to slightly cool.
With a sharp knife loosen the edges of the cake.
Place a platter on top and invert the cake. Remove the parchment paper.
Serve warm or cold with or without some ice cream or whipped cream.
If you like apple cakes or apple pies or other recipes with apples, at the end you will find some different recipes I’ve made in the past.
Looking for some more delicious upside down cakes? We think you’d love these:
Upside down Apple Caramel Cake
Upside down Pear Almond and Honey Cake
Greek Upside Down Olive Oil Apple Cake
This Greek Upside Down Olive Oil Apple Cake uses olive oil instead of butter and differs from classic upside down cakes because there are pieces of apples in the batter as well.
Ingredients
For the Batter:
- 200 grams sugar
- 4 large eggs
- 200 grams Greek Yoghurt 2%
- 200 grams mild extra virgin olive oil
Dry ingredients:
- 300 grams all-purpose flour
- 1/4 teaspoon salt
- 20 grams baking powder
- 1 tbsp cinnamon
- 1 tsp ground ginger (optional)
- 2 sachets lemon flavoured vanillin
- 1 tsp lemon zest
For the Apples:
- 750 grams granny smith apples
- 4 tbsp lemon juice (for the water)
- ½ cup sugar
- 1 tbsp ground cinnamon, divided
- 1 tbsp butter
Instructions
- Preheat the oven to 180° C / 160o C (if fan forced).
- Fill a bowl with water and lemon juice and peel and core the apples Cut them into thin wedges, about 1 cm Set aside.
- Sift the flour, baking powder and cinnamon in a bowl Add the salt, vanillins, ginger and lemon zest and mix.
- Beat the eggs with the sugar on high speed until light and fluffy
- Add the yoghurt and olive oil and mix until incorporated
- Lower mixer speed to minimum and add the flour gradually, until blended.
- Line a 28 cm baking tin with parchment paper.
- Grease and flour the sides.
- Drain the apples.
- Arrange the apples on the baking tin and sprinkle with the sugar and ¾ of the cinnamon Add small pieces of butter, here and there.
- Cut the leftover apples into very small pieces and add the remaining cinnamon.
- Put them in the batter and mix with a spatula.
- Pour the batter over the apples and spread evenly on top.
- Bake for about 50 - 55 minutes or until a knife inserted in the center of the cake comes out clean.
- Set aside for 10 minutes to slightly cool
- With a sharp knife loosen the edges of the cake
- Place a platter on top and invert the cake.
- Remove the parchment paper.
- Serve warm or cold with or without some ice cream or whipped cream.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 508Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 79mgSodium 320mgCarbohydrates 69gFiber 4gSugar 39gProtein 7g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Apple cakes, pies and more
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Milopita Bougatsa (Greek Apple Pie with Phyllo)
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Glyko Milo (Greek Apple Preserve)
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Kopiaste and Kali Orexi!
