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Olive Oil Apple Snacking Cake by Jessie Sheehan

Yields1 Serving

Pair Recipe with:
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan

Similar Colavita Recipes:
Italian Apple Cake
Apple Crumb Pie with Olive Oil Crust by Jessie Sheehan

 1 ¼ cups all-purpose flour
 ¼ tsp kosher salt
 1 ¼ tsp baking powder
 1 medium apple, any variety of baking apples
 ¾ tsp freshly ground cinnamon
 2 tbsp granulated sugar, plus 1 cup
 ½ cup Colavita Olive Oil
 1 tbsp pure vanilla extract
 2 large eggs
 3 tbsp heavy cream or milk
 Turbinado sugar for sprinkling
1

Preheat the oven to 350°F and grease an 8x8x2-inch pan with non-stick cooking spray or softened butter. Line with parchment paper.

2

In a small bowl, whisk together the flour, salt and baking powder.

3

Peel, core, and cut the apples into 1/2-inch chunks. Place them in a small bowl and sprinkle with the cinnamon and 2 tablespoons of the sugar and toss with your hands to coat.

4

In a medium bowl, whisk together the oil and remaining 1 cup sugar. Add the vanilla and eggs and whisk again. Add the cream and whisk a final time.

5

Using a rubber spatula, fold the dry into the wet in three additions, until just incorporated. Do not over mix.

6

Transfer the batter to the prepared pan.

7

Top the cake batter with the apples in a single layer - you may not use all the apple pieces. Sprinkle the cake with the Turbinado sugar.

8

Bake for 30 to 35 minutes, rotating the pan after 20 minutes. The cake is done when a tester inserted into the cake comes out with a few moist crumbs.

9

Bring to room temperature before dusting with confectioners’ sugar and serving. The cake will keep wrapped in plastic wrap for three days on the counter.