Fresh Desserts

Ingredients

• 3 tbs bread crumbs
• 3 cups cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 large eggs
• 9 tbs California Olive Ranch EVOO
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup granulated sugar
• Grated peel from 3 lemons
• 1 1/2 cups store-bought apple butter
• Whipped Cream or Vanilla Ice Cream for serving (optional)

Directions

1. Preheat the oven to 350F. Grease a 10-inch Bundt pan and coat it with the bread crumbs.
2. Sift together the cake flour, baking powder, and salt.
3. In a large bowl, whisk together the eggs, olive oil, brown sugar, granulated sugar, and grated lemon peel. Stir in the apple butter. Stir in the dry ingredients until smooth.
4. Spread the batter into the prepared pan and bake until a skewer inserted in the middle comes out clean, about 50 minutes. Let the cake cool for 20 minutes at room temperature. Invert a large plate over the pan and invert plate and pan together. Lift the pan off the cake. Let cool completely before slicing.
5. To serve: Slice the cake thinly and serve with whipped cream or vanilla ice cream, if desired.