I have always been intrigued by the use of olive oil in pastries, and I’m consistently and pleasantly surprised each time I taste this apple and olive oil cake, it does not disappoint! Not only is this cake beautiful looking, but its moist flavor comes from the olive oil! Finally, a cake that is good for you!
Of utmost importance is not to overbake this apple and oliver on cake, as it meant to be moist. Make sure you test for doneness with a toothpick or cake tester after forty minutes. The addition of the cinnamon sugar topping makes this cake nostalgic and will have you longing for slices of cinnamon sugar toast. But make this instead, since your guests will think you fussed for hours. Only you and I will know the truth! This cake freezes beautifully when wrapped tightly in plastic wrap and stored in the freezer for up to two months.
- 1/2 cup of light olive oil
- 1/2 cup of sugar
- 2 teaspoons of vanilla extract
- 3 large eggs
- 2 tablespoons of milk or almond milk
- 1 3/4 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of kosher salt
- 2 apples, peeled, cored, and cut into thin slices
- 1 teaspoon of cinnamon
- 1 teaspoon of light or dark brown sugar
- Preheat the oven 325 degrees. Line the base of a 9-inch springform pan with parchment paper and grease and sides with the oil.
- Beat the oil, sugar and vanilla until creamy.
- Add the eggs, one at a time, beating after each addition.
- Stir in the milk on low. Whisk together the flour, baking powder and salt and add to the wet ingredients.
- Pour the batter into the prepared pan and arrange the apple slices on top of the batter, pressing the apples slightly into the batter in any design you choose.
- Sprinkle the cinnamon and brown sugar over the top of the apples and bake 40-45 minutes until a cake tester comes out clean.
- Cool on a rack before removing from pan and placing on a cake plate.