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Olive Oil Apple Cake with Maple Cinnamon Glaze
- Yield
- 8-10 servings
- Difficulty
- Easy
- Time
- 1 hr 15 min
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Olive Oil Apple Cake with Maple Cinnamon Glaze
Ingredients
- 1 3/4 cups all-purpose flour, or 210 g einkorn flour (about 2 1/4 cups, since einkorn weighs less per cup)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp kosher salt
- 3/4 cup California Olive Ranch 100% CA Everyday
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup whole-milk yogurt
- 1 1/2 tsp vanilla extract
- 2 medium apples, peeled and diced
Maple cinnamon glaze
- 1/2 cup pure maple syrup
- 1 tbsp California Olive Ranch 100% CA Everyday
- 1/2 tsp ground cinnamon
- Pinch of salt
Optional yogurt drizzle
- 1/3 cup thick whole-milk yogurt
- 1 tbsp honey
Instructions
- Heat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl.
- In a large bowl, whisk the olive oil and sugar until combined. Add the eggs one at a time, whisking well after each, then whisk in the yogurt and vanilla. The batter should look smooth and glossy.
- Add the dry ingredients and fold with a spatula just until no streaks of flour remain. Overmixing makes it tough. If you are using einkorn, the batter will look looser than a standard cake batter, which is normal. Let it rest 10 minutes before baking so the flour hydrates.
- Toss the diced apples with 1 tbsp of the measured flour, then fold them into the batter in the bowl. The flour helps keep them suspended rather than sinking to the bottom.
- Scrape the batter into the prepared pan and smooth the top. Bake 45 to 55 minutes, until a skewer in the center comes out with a few moist crumbs. Einkorn browns a little faster, so start checking at 42 minutes.
- Cool in the pan 15 minutes, then invert onto a plate or rack so the flat bottom becomes the top. The underside is smoother and takes the glaze more evenly, and the apple pieces closest to the pan show through as the cake sets.
- Make the glaze while the cake is still warm. Simmer the maple syrup in a small saucepan over medium heat for 4 to 5 minutes, until it thickens slightly and coats the back of a spoon. Off the heat, whisk in the olive oil, cinnamon, and salt.
- Brush the warm glaze over the top in two coats, letting the first soak in before adding the second. Warm cake drinks it in, cold cake lets it slide off. Two coats is what gives it the deep lacquered finish.
- If you want the contrast of a white drizzle, stir the yogurt and honey together and spoon it over just before serving.
Featured Products
- Best Seller
4.8out of 5 stars
100% California
From
Original price was$19.99
Discounted price is$17.99
- New
5out of 5 stars
100% California Chef's Bottle™
From
Original price was$19.99
Discounted price is$17.99
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