Italian Honeycrisp Apple Olive-Oil Polenta Cake

Olive-oil cakes have long been a staple of Italian home baking, prized for their moist crumb and fruity depth. This version folds in fine polenta and juicy Honeycrisp apples for a rustic dessert finished with a touch of apricot jam.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 6g protein
• 48g carbs
• 22g fat

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Ingredients

• 3/4 cup extra-virgin olive oil
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup all-purpose flour
• 1/2 cup fine polenta or cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large Honeycrisp apples
• 3 tbsp apricot jam
• 2 tbsp powdered sugar for dusting
• 1/2 cup mascarpone for serving

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment. In a large bowl whisk the olive oil and sugar until emulsified and slightly thickened.
2. 2Add the eggs one at a time, whisking well after each addition until the mixture is pale and ribbons off the whisk. Stir in the vanilla and lemon zest.
3. 3In another bowl combine the flour, polenta, baking powder, and salt. Fold the dry ingredients into the wet mixture just until a smooth, pourable batter forms with no flour streaks.
4. 4Peel, core, and thinly slice the Honeycrisp apples into 1/8-inch half-moons. Fold two-thirds of the slices gently into the batter.
5. 5Pour the batter into the prepared pan and arrange the remaining apple slices in a decorative spiral on top, pressing them lightly so they adhere.
6. 6Bake for 40 to 45 minutes until the cake is deep golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean.
7. 7Cool in the pan on a rack for 15 minutes. Warm the apricot jam briefly until brushable, then brush it generously over the warm cake for a glossy finish.
8. 8Release the springform ring, dust the cake lightly with powdered sugar, and slice. Serve each piece with a spoonful of cool mascarpone.