Olive Oil Apple Cake

October is all about apples! What to do with this versatile fall fruit? Why not luscious olive oil cake! Healthier than butter with no saturated fats, baking with olive oil, shredded and diced apples highlights the savory, sweet & tart flavors for a delicious & moist cake. Makes 8 slices.

Simple Ingredients:

· 2/3 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for greasing the pan.

· 3 medium apples; a combo. of Pink Lady, Granny Smith Honey Crisp, Braeburn, Jonagold.

· 1 fresh lemon-zested and juiced.

· 3 large eggs, room temperature, if possible organic

· 3 cups all-purpose flour sifted.

· 1 cup sugar in the raw, regular ok too

· 2 tablespoons sugar for sprinkling

· 1 cup almond, oat, nonfat or whole milk

· 2 teaspoons vanilla extract

· 1 tablespoon baking powder

· ½ teaspoon salt

· ¼ teaspoon flakey sea salt

Easy Directions:

1. Preheat oven to 350◦F and set the oven rack to the center position.

2. Line a bundt cake pan with parchment paper, coat the pan including the bottom & sides with olive oil, set aside.

3. Wash, peel and core the 3 apples. Dice 2 apples into half inch cubes. Grate the 3rd apple using a grater with larger holes. Place the diced and grated apples in medium bowl, toss with the lemon juice and 1 teaspoon of lemon zest and set aside.

4. In a large bowl, with a handheld mixer, on a low speed, beat the eggs and sugar until fluffy about 3 minutes.

5. Add the milk, olive oil and vanilla to the bowl and beat until combined.

6. Add the sifted flour, baking powder and sea salt to the bowl and beat until ingredients are blended.

7. Fold in the apples with a spatula and mix until combined.

8. Pour batter into the prepared bundt pan and sprinkle the top with 2 tablespoons sugar.

9. Bake for 40-50 minutes, the cake will be done when the batter starts to pull away from the sides and an inserted toothpick comes out clean. Remove the cake from the oven & allow it to fully cool about 1 hour before removing from the pan.

10.Slice & enjoy!

Helpful Hints

· Sifting the flour aerates the flour bits so it mixes more evenly with the other ingredients.

· Pink Lady, Granny Smith Honey Crisp, Braeburn & Jonagold are excellent baking apples. Using a combination of different apples imparts complex & delicious flavors: tart, slightly acidic and sweet.

· No bundt pan? Use a standard spring form pan or a 9 x 13 baking pan-make sure to check for doneness with a toothpick.

· Make ahead, refrigerate and store in an airtight container for up to 1 week, bring to room temperature before serving. Wrap in between wax or parchment paper, place in an airtight container and freeze up to 2 months.

· Compost the left-over lemon, apple core & peels.

To download this recipe click here

Tried, Tasted & True

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We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!