Simplicity at its finest. A humble vanilla cake, topped with a mosaic of apple slices, and sprinkled with cinnamon sugar—only this one is made using olive oil, which gives it a rich, Mediterranean taste. Tried and true, it will tempt you to make it time and time again.
Makes one 9-inch (23-cm) cake
1/2 cup (120 ml) light olive oil, plus more for greasing
1/2 cup (100 g) sugar
2 teaspoons vanilla extract or seeds from 1 vanilla bean
3 large eggs
2 tablespoons milk or almond milk
1 3/4 cups (200 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 apples, peeled, cored and cut into thin slices
1 teaspoon ground cinnamon
1 teaspoon light or dark brown sugar
Preheat the oven to 325°F (160°C). Line the base of a 9-inch (23-cm) springform pan with parchment paper and grease the base and sides with oil.
Using a handheld electric mixer, or a stand mixer fitted with the paddle attachment, beat together the 1/2 cup (120 ml) oil, sugar, and vanilla. Beat until creamy, about 2 minutes. Add the eggs one at a time, beating each until incorporated. Add the milk and stir on low. Whisk together the flour, baking powder, and salt, add to the wet ingredients, and mix on low until incorporated.
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 motif you may like. Sprinkle the cinnamon and brown sugar over the top of the apples, and bake in the oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Set the cake on a rack and let cool completely before unmolding and placing on a cake plate to serve.
Make ahead tip: Apple and olive oil cake may be made and wrapped tightly in plastic wrap and stored in a cool place for up to 2 days.
Apple and olive oil cake may be wrapped tightly in plastic wrap and stored in the freezer for up to 2 months. Thaw the apple and olive oil cake on the counter for a few hours.
Recipe from Kim Kushner’s “I Heart Kosher” cookbook.