INGREDIENTS

 

For the apples:

3 medium apples, cored and chopped into ½-inch pieces
1 teaspoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
1 tablespoon granulated sugar

For the cake:

1 1/4 cups (150g) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/2 cup Pompeian Gourmet Selection Extra Virgin Olive Oil
1/4 cup whole milk, room temperature
1 teaspoon vanilla extract
Confectioners sugar, as needed for garnishing

PREPARATION

  1. Preheat the oven to 350°F. Grease an 8-inch round cake pan with nonstick cooking spray then line the bottom with parchment. Coat the parchment with spray then flour bottom and sides of the pan. Tap the pan to remove any excess flour.
  2. Prepare the apples by tossing them with lemon zest, lemon juice and 1 tablespoon sugar in a medium bowl.
  3. In a separate bowl, whisk the flour, baking powder, baking soda and salt together.
  4. In a large mixing bowl, beat sugar and eggs together until light and fluffy, about 3 minutes. Slowly stream in the olive oil, then gradually add the milk and vanilla. Add the dry ingredients and stir until just combined. Fold in apples.
  5. Pour batter into the prepared pan and bake until top is golden and toothpick inserted in the center comes out clean, about 40 to 45 minutes.
  6. Move to a rack and let cool in the pan for 15 minutes. Run a knife or toothpick along the inside edge of the pan to release the cake. Place a plate on top and flip to invert. Then flip back over onto the rack to finish cooling. Dust with confectioners sugar before serving.

    7. Note: Use any tart firm apple such as Pink Lady, Fuji or Honeycrisp. If desired, peel apples before chopping.

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