Olive Oil Apple Cake
This recipe was created especially for Edible Berkshires by our friends Cynthia Delia Coddington and Jo Hoppe, The Gluten Free Epicureans at Two Lots Over (theglutenfreeepicureans.com).Olive oil cake is moist, flavorful, and easily adapted to your own tastes. We’ve replaced all-purpose flour with almond and oat flour and added apples for a naturally gluten-free version bursting with flavor. If you prefer, you can substitute 1½ cups of all-purpose flour for the almond and oat flour. Use a good-quality extra virgin olive oil to showcase the cake’s flavor and this will become your “go-to” dessert for its simplicity and versatility. Make this cake a day in advance of serving and the flavors will really come to life!
Ingredients
- 3 medium apples skinned and cored (we prefer Granny Smith, Gala, or Fuji, but any apple suitable for baking will do)
- 3 large eggs
- ¾ cup sugar
- ½ cup extra virgin olive oil
- ½ cup buttermilk
- ½ teaspoon vanilla
- ¼ teaspoon almond extract
- ¾ cup almond flour
- 1¾ cups oat flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9-inch (and at least 2 inches deep) cake pan or ceramic baking dish with cooking spray and line the bottom with parchment paper.
- Coarsely chop 2 apples and thinly slice the third. Place the sliced apples in concentric circles on the parchment paper. Set aside the chopped apples.
- Beat eggs and sugar on high speed in a standing mixer until well blended, at least 30 seconds or more. Add olive oil slowly while continuing to beat.
- Add the buttermilk and mix until combined. Reduce the mixer speed to low and add the vanilla and almond extract.
- In a medium bowl, whisk the dry ingredients. With the mixer on low, carefully add the dry ingredients to the wet mixture until well combined. The batter will be very wet; resist the temptation to add more flour.
- Add the chopped apples and mix to evenly distribute in the batter. Pour batter into the prepared pan and bake for 60 minutes. If cooking in a ceramic baking dish, bake for 5 minutes less as ceramic holds its heat and cake will continue to cook when it is out of the oven. A cake tester will come out slightly wet.
- Let the cake cool in the pan for 5 minutes. Run a knife around the edge of the pan, invert the cake onto a rack, and let cool completely.
- Serve with a dusting of confectioners’ sugar, or freshly whipped cream sweetened with maple syrup.
Notes
Photo by Cynthia Delia Coddington
