Italian Honeycrisp Apple Olive Oil Cake

Serves 8 · 18 min prep · 45 min cook

Ingredients

• 2 large Honeycrisp apples
• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp powdered sugar
• 1/4 cup sliced almonds

Instructions

1. 1Heat the oven to 350°F. Grease a 9-inch springform or round cake pan and line the bottom with parchment.
2. 2In a large bowl whisk the olive oil, granulated sugar, and eggs until the mixture turns pale and slightly thickened, one full minute.
3. 3Whisk in the milk, lemon zest, and vanilla until smooth.
4. 4In a second bowl combine the flour, baking powder, and salt. Add the dry ingredients to the wet and stir gently just until no flour streaks remain.
5. 5Peel, core, and cut the apples into thin half-moons. Fold two-thirds of the apple slices into the batter.
6. 6Scrape the batter into the prepared pan and smooth the top. Arrange the remaining apple slices in a decorative circle on the surface and sprinkle the sliced almonds over everything.
7. 7Bake 40 to 48 minutes until the top is deep golden, the edges pull slightly from the pan, and a toothpick comes out clean or with a few moist crumbs.
8. 8Cool in the pan 15 minutes, then release the springform or invert carefully. Dust lightly with powdered sugar just before slicing. Serve warm or at room temperature.