Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Apple olive oil cake
With a perfect crumb and a moist exterior, the faint whisper of ginger and the aroma of fruity olives, this apple olive oil cake calls for a quiet afternoon with a good book.
Ingredients
- 2-3 apples
- 2 cups unbleached all purpose flour
- 1 cup spelt flour
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- 1.5 teaspoon sea salt
- 1 cup sugar
- ½ cup apple cider
- ½ cup apple sauce
- ½ cup good olive oil
- 2 Tbs freshly grated ginger or more - 2 Tbs did not give the cake a pronounced ginger flavour
- 1 Tb cinnamon
- 1 cup buttermilk or almond milk with the juice of half a lemon squeezed into it
- 3 eggs
- for glaze:
- 1 cup powdered sugar + more to thicken if needed
- 2 tablespoons apple cider
- a dash of cinnamon
Instructions
- Preheat oven to 350°f. Very thoroughly grease your cake tin - you may lose apple chunks if you don't!
- Dice apples into chunks (not too fine, but not too large either).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and sugar.
- In a separate bowl, adding each ingredient one at a time and slowly, whisk together the apple cider, apple sauce, olive oil, buttermilk, freshly grated ginger and eggs. Whisk thoroughly until large bubbles appear.
- Very slowly and gently, pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom (don't overmix - this cake should stay light, and a vigorous mixing will get in the way of that).
- Pour the apples into the bottom of your greased pan. Pour the batter on top (do not fill the pan, as this cake will rise), and bake at 350°f for 30 minutes to an hour (depending on size of cakes). Cake should be a deep golden brown and a cake tester should come out clean when inserted. a few crumbs are fine; it just shouldn't be wet or goopy.
- Make the glaze: in a separate bowl, whisk the apple cider and cinnamon into the powdered sugar. Add more sugar if you want to thicken the glaze.
- Allow cake to cool in the tin for about 10 minutes. Turn out onto a cooking rack to cool completely before icing. Spoon the glaze over the cake, and enjoy! This cake stays moist when covered in room temperature for a couple of days.