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.
Author Ksenia Prints
2cupsunbleached all purpose flour
½cupgood olive oil
2Tbsfreshly grated gingeror more - 2 Tbs did not give the cake a pronounced ginger flavour
1cupbuttermilkor almond milk with the juice of half a lemon squeezed into it
1cuppowdered sugar + more to thicken if needed
a dash of cinnamon
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.
Apple olive oil cake https://immigrantstable.com/apple-olive-oil-cake/ July 17, 2014