Italian Honey-Rosemary Apple Olive-Oil Cake

Serves 8 · 25 min prep · 45 min cook

Ingredients

• 3/4 cup extra-virgin olive oil
• 3/4 cup granulated sugar
• 3 large eggs
• 1 cup whole-milk ricotta
• 1 tsp vanilla extract
• 1 tsp finely chopped fresh rosemary
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large Honeycrisp apples
• 3 tbsp honey
• 2 tbsp powdered sugar

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment so the cake releases cleanly.
2. 2In a large bowl whisk the olive oil and sugar until combined and slightly thickened. Add the eggs one at a time, whisking well after each until the batter looks pale and emulsified.
3. 3Whisk in the ricotta, vanilla, and finely chopped rosemary until the mixture is smooth and fragrant.
4. 4In a second bowl stir the flour, baking powder, and salt. Fold the dry ingredients into the wet batter just until no flour streaks remain; do not overmix.
5. 5Peel, core, and thinly slice the apples into half-moons about 1/8-inch thick. Fold half the slices into the batter, then scrape everything into the prepared pan and smooth the top.
6. 6Arrange the remaining apple slices in a loose spiral or shingled pattern over the surface. Drizzle the honey evenly over the apples so it caramelizes in the oven.
7. 7Bake 40 to 48 minutes until the edges pull away from the pan, the top is deep golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. 8Cool the cake in the pan on a rack for 20 minutes, then release the springform ring. Dust lightly with powdered sugar just before slicing.
9. 9Serve warm or at room temperature; the olive-oil crumb stays tender for days, perfect for lunchbox treats.