Olive Oil Apple Cake

This rustic apple cake uses olive oil instead of butter, creating a wonderfully moist texture that pairs beautifully with the warm spices. Use any apples you prefer — I usually use Honeycrisp or whatever I happen to have on hand.

The Method

1. Preheat oven to 350°F.

2. Place the chopped apples in a bowl and add just enough orange juice to toss and coat the apples. This prevents browning while you prepare the batter.

3. In a large mixing bowl, sift together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside.

4. In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined.

5. While mixer is on, add the eggs one at a time, and continue to mix another 2 minutes until mixture increases in volume. It should be thicker but still runny.

6. Make a well in the middle of the flour mixture. Add the wet mixture (the sugar and olive oil mixture) into the well.

7. Using a wooden spoon, stir until just blended. It will be a thick batter — do not add anything to loosen it.

8. Drain apples of excess juice. Add the apples to the batter and fold in gently.

9. Spoon thick batter into a 9x11 pan (or 9-inch round), and level the top with a spatula.

10. Bake at 350°F for 45 minutes, or until an inserted toothpick or wooden skewer comes out clean.

11. Let cool completely before dusting with confectioner's sugar if desired.

Kali Orexi!