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 (as this cake does not disappoint). Not only is this Apple and Olive Oil 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 Olive Oil Cake, as it meant to be moist. Make sure you test for doneness with a toothpick or cake tester after 40 minutes. The addition of the cinnamon sugar topping makes this Apple and Olive Oil Cake rustic and 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 light olive oil
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 tablespoons milk or almond milk
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 apples, peeled, cored, and cut into thin slices
- 1 teaspoon cinnamon
- 1 teaspoon 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 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.