Italian Honeycrisp Apple Olive-Oil Cake

Serves 8 · 20 min prep · 50 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 350°F. Lightly oil a 9-inch springform pan and line the bottom with a parchment round.
2. 2In a large bowl whisk the olive oil and granulated sugar until combined. Add the eggs one at a time, whisking well after each until the mixture is thick and pale.
3. 3Whisk in the milk, vanilla, and lemon zest until smooth.
4. 4In a second bowl whisk the flour, baking powder, salt, and cardamom. Add the dry ingredients to the wet and fold gently with a spatula just until no flour pockets remain; do not overmix.
5. 5Peel, core, and cut the apples into thin half-moons about ¼-inch thick. Fold two-thirds of the apple slices into the batter, reserving the prettiest slices for the top.
6. 6Scrape the batter into the prepared pan and smooth the surface. Arrange the remaining apple slices in a circular pattern on top and sprinkle evenly with turbinado sugar.
7. 7Bake for 45 to 55 minutes until the top is deep golden, the edges pull slightly from the pan, 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 and serving slightly warm or at room temperature.