Angela's Olive Oil Apple Cake 15.000

Deb Lindsey for The Washington Post

Jan 1, 2014

The oil makes this simple apple cake moist and tender. The butter crumb topping adds a nice crunch.

Serve plain or with a dollop of sweetened whipped cream.


Servings:
15

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 15 servings

Ingredients
  • For the apples
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 medium or 3 small tart apples, peeled, cored and thinly sliced (8 ounces sliced)
  • For the cake
  • Scant 1 cup extra-virgin olive oil, plus more for coating the pan
  • 4 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup fresh orange juice
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • For the topping
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/4 cups sugar
  • 1 to 2 tablespoons ground cinnamon
  • 3/4 teaspoon kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, cut into small pieces, at room temperature

Directions

For the apples: Whisk together the sugar and cinnamon in a mixing bowl. Add the apple slices; toss gently but thoroughly so the slices are well coated.

For the cake: Preheat the oven to 350 degrees. Use a little oil to grease a 9-by-13-inch baking pan.

Whisk together the eggs, sugar and vanilla extract in a mixing bowl. Pour in the scant cup of oil and the orange juice, whisking until well combined.

Whisk together the flour, baking powder and salt in a separate bowl, then add to the wet ingredients, whisking until smooth.

Pour half of the batter into the baking pan. Gently arrange the apple slices over the batter in a single layer, overlapping them slightly. (You might not need all of the apple slices.) Pour the remaining batter over the apples and use a flexible spatula to smooth and even out the batter. Bake for 30 minutes; the cake will not be done.

Meanwhile, make the topping: Combine the flour, sugar, cinnamon (to taste) and salt in a mixing bowl. Distribute the pieces of butter around the bowl; use your fingers to work the mixture into large crumbs, making sure all of the butter is well incorporated.

Remove the cake from the oven (after 30 minutes); immediately sprinkle the topping evenly over the surface of the cake. Bake for 20 to 30 minutes, until the topping is golden brown and a cake tester or toothpick inserted into the center of the cake comes out clean.

Transfer the cake (in the baking pan) to a wire rack to cool for 1 hour before serving.

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Recipe Source

From Angela Ranalli, pastry chef at Le Virtù in Philadelphia.

Tested by Domenica Marchetti and Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.