Apple Olive Oil Cake
Servings: 12 to16
This apple olive oil cake is moist and light, studded with chunks of apple, and fragrant with cardamom, orange, vanilla, and, of course, the olive oil itself. This recipe will have you tossing all others aside, forever and ever. It's that special.
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Ingredients
- Unsalted butter for greasing the pan
- 1⅔ cups granulated sugar
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- ½ teaspoon kosher salt
- 2 teaspoons cardamom seeds, crushed in a mortal and pestle or 1 teaspoon ground cardamom
- 1 tablespoon orange zest
- 2 teaspoons pure vanilla extract
- 1 cup extra-virgin olive oil
- 2⅓ cups all purpose flour, plus more for dusting the pan
- 1 tablespoon baking powder
- 1½ pounds tart firm apples, peeled and diced into ⅓" pieces Granny Smith, Jonagold, Liberty, Pink Lady, Mutsu are all very good for this
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°. Generously grease and flour a 9" springform pan, a 14-cup Bundt-style pan or tube pan, or three 6" round cake pans**. Crush cardamom seeds in a mortar and pestle until finely crushed, if using, and set aside.
- Place the granulated sugar, eggs, egg yolks, and salt in the bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. Whisk in the cardamom, orange zest, and vanilla, scraping down the sides of the bowl as needed.
- With mixer running on medium speed, gradually add olive oil in a slow, steady stream, slowly pour as necessary to ensure oil is fully incorporated. If the oil is pooling, simple stop the flow and continue whipping until it is incorporated, and then continue adding the rest. At this stage, you will have an emulsion that is a bit fluffy, but somewhat thin.
- Remove the mixing bowl from the stand. Using a course-mesh strainer or a sifter, sift the flour and baking powder over the egg mixture. Use a rubber spatula to fold the flour mixture in until almost completely incorporated. Add the apples, and fold just until combined. Gently pour the batter into the prepared pan.
- Bake in the preheated oven until golden brown and a long wooden pick inserted in the center comes out clean, about 1 hour, turning the pan in the oven about halfway through. Allow the cake to sit 10-15 minutes, then the invert it onto a wire cooking rack. Cool completely, about 2 hours, then sift the powdered sugar over the top. Serve with vanilla ice cream, in a puddle of Creme Anglaise, or whipped cream.
Notes
** Bear in mind that the smaller the pan, the shorter the cooking time. If you decide to use the 6" cake pans, start checking for doneness at the 25-minute point.