Italian apple cake is the perfect way to end any fall meal. Top this delicious dessert with some vanilla ice cream for a wonderful combination of warm and cold!
Preheat oven to 350ºF. Oil a 9-inch round or square cake pan with Colavita Olive Oil.
Slice the 2 of the apples into 1/8-inch thin slices and in a large bowl, toss with a tablespoon of the lemon juice. Slice the remaining 2 apples in 1/2-inch slices and in a separate bowl, toss with a little more lemon juice to keep them from browning.
Whisk together the flour, baking powder and salt in a medium bowl and set aside.
In a large bowl, beat the oil and sugar by hand. Beat in the eggs, one at a time until combined. Add the vanilla extract.
Add in 1/3 of the flour mixture and mix until combined. Mix in half of the milk until combined, followed by another 1/3 of the flour mixture until combined. Add the rest of the milk, followed by the remaining flour. Scrape down the sides of the bowl with a spatula and continue to mix until smooth.
Fold the 1/8 inch slices of apples and pour the batter into the prepared pan, smoothing out the top. Next arrange the 1/2 inch apple slices in concentric circles on top of the batter.
Bake the cake on the middle rack of the over until golden brown on top and a toothpick inserted into the center comes out clean, about 50-60 minutes.
Remove from the oven and let cool on a wire rack for about 15 minutes, then remove the cake from the pan and allow to cool completely before moving to a serving platter.
Dust the confectioners’ sugar over the top through a fine mesh strainer.