Italian Honeycrisp Olive-Oil Apple Cake

Serves 8 · 20 min prep · 45 min cook

Ingredients

• 3/4 cup extra-virgin olive oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 2 large Honeycrisp apples
• 1 tsp fresh lemon zest
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
2. 2In a large bowl whisk the olive oil and granulated sugar until the mixture looks slightly thickened and pale. Beat in the eggs one at a time, then whisk in the vanilla and milk until smooth.
3. 3In a second bowl whisk the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet and fold gently until just combined; a few small lumps are fine.
4. 4Core the apples and slice into thin half-moons about ⅛-inch thick. Toss the slices with lemon zest. Fold two-thirds of the apple slices into the batter.
5. 5Scrape the batter into the prepared pan and smooth the top. Arrange the remaining apple slices in a circular pattern over the surface, pressing them in lightly.
6. 6Bake for 40 to 45 minutes, until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. 7Cool the cake in the pan on a wire rack for 15 minutes, then release the springform ring. Cool completely or serve slightly warm.
8. 8Just before serving, dust generously with powdered sugar. The fruity olive oil and tender apple layers give classic Italian simplicity that feels right for early fall.
9. 9Slice into wedges and enjoy plain or with a dollop of lightly sweetened whipped cream.