Olive Oil Cake with Honeyed Apples
- Level: Easy
- Yield: 8 to 10 slices of cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 611
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 83
- Dietary Fiber
- 2
- Sugar
- 61
- Protein
- 5
- Cholesterol
- 62
- Sodium
- 200
- Total: 1 hr 35 min (plus cooling)
- Active: 50 min
Ingredients
For the Apples:
2 cups crisp dry white wine (such as dry Riesling or sauvignon blanc)
1 cup water
1/2 cup granulated sugar
1/2 cup honey (any kind)
2 wide strips lemon zest
1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons pure vanilla extract)
2 Granny Smith apples, peeled and cut into 1/2-inch wedges
For the Cake:
1 cup extra-virgin olive oil, plus more for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 tablespoons finely grated lemon zest plus 2 tablespoons lemon juice (from about 2 lemons)
1/4 cup honey (any kind)
1 1/2 teaspoons pure vanilla extract
3 large eggs
Confectioners' sugar, for serving
Directions
- Prepare the apples: Combine the wine, water, granulated sugar, honey, lemon zest and vanilla bean and seeds in a wide medium saucepan. Bring to a boil, then reduce to a steady simmer and cook, stirring to dissolve the sugar, about 5 minutes. Add the apples, stir to combine and simmer until tender, 10 to 12 minutes. Carefully remove the apples with a slotted spoon to a large plate or small rimmed baking sheet. Continue to rapidly simmer the syrup until slightly thickened and reduced to about 1 cup, 10 to 12 minutes. Remove from the heat and let cool to room temperature. Remove the vanilla bean. Transfer the apples and syrup to a shallow bowl and refrigerate until cold.
- Meanwhile, make the cake: Preheat the oven to 325˚ F. Brush a 9-inch round cake pan with olive oil; line the bottom with parchment paper and brush the parchment with olive oil. Whisk the flour, baking powder and salt in a medium bowl. Put the granulated sugar and lemon zest in a large bowl and beat with a mixer on medium-high speed until fully combined, about 1 minute. Add the olive oil and beat until combined, about 1 minute. Beat in the lemon juice, honey and vanilla extract. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low; beat in the flour mixture in two additions until smooth.
- Pour the batter into the pan and tap against the counter once or twice to remove any air bubbles. Bake until the top of the cake is golden brown and the center springs back when gently pressed, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pan, then turn out the cake onto the rack, remove the parchment and let cool completely.
- Transfer the cake to a platter and dust with confectioners' sugar. Cut into wedges and serve with the apples and syrup.