Italian Olive-Oil Honeycrisp Apple Cake

Serves 8 · 20 min prep · 45 min cook

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 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 2 large Honeycrisp apples
• for dusting powdered sugar
• 2 tbsp honey

Instructions

1. 1Preheat 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 and sugar until thick and emulsified. Add the eggs one at a time, beating well after each, then whisk in the vanilla and lemon zest until fragrant.
3. 3In another bowl whisk the flour, baking powder, salt, and cinnamon. Fold the dry ingredients into the wet mixture just until a smooth, pourable batter forms; do not overmix.
4. 4Peel, core, and thinly slice the apples. Fold two-thirds of the slices into the batter so they are evenly distributed.
5. 5Pour the batter into the prepared pan and arrange the remaining apple slices in a circular pattern on top, pressing them lightly into the surface.
6. 6Bake for 40 to 45 minutes until the cake is golden brown, springs back when gently pressed, and a toothpick inserted near the center comes out clean.
7. 7Cool the cake in the pan on a wire rack for 15 minutes, then release the sides. While still slightly warm, drizzle the honey over the top so it soaks into the apple slices.
8. 8Dust with powdered sugar just before slicing. Serve at room temperature; the crumb should be moist from the olive oil and studded with tender early-season apples.