One of my favorite recipe bloggers and cookbook authors, Elena Paravantes, RDN, is the genius behind this recipe. It’s actually more like apple pie than cake because of the ratio of apples to batter. The olive oil is a deliciously healthy swap over butter because of it’s heart-healthy, unsaturated fat. It does not add any olive flavor, even if using extra virgin olive oil. If you love apple cake, apple pie, and a no fuss dessert, you must try this recipe.
Apple Olive Oil Cake
Ingredients
For the Crumble Topping
5 tablespoons breadcrumbs, homemade or panko
1 tablespoon sugar
2 tablespoons olive oil
For the Cake
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup olive oil
1/2 cup sugar
2 large eggs
1/2 cup low-fat milk
1 teaspoon vanilla
3 apples, partially peeled and thinly sliced
Directions
- Preheat oven to 350 degrees.
- Spray the bottom and sides of a 9-inch baking pan with olive oil cooking spray.
- Make the crumble: in a small bowl combine the breadcrumbs and sugar. Add the olive oil, stirring the mixture with a fork until you have a crumbly texture. Set aside.
- In a medium bowl, mix the dry ingredients (whole wheat flour, baking powder, and cinnamon) and set aside.
- In a larger bowl, whisk the olive oil with the sugar until smooth. Add the eggs one at a time, vanilla and milk. Whisk until mixed well.
- Add the flour mixture to the wet mixture and stir until combined.
- Add the sliced apples and toss until they are coated with the batter. Pour the batter in the prepared pan and bake for about 40 minutes. Remove from oven and sprinkle the cake with the crumble. Bake for another 10-15 minutes until the topping is golden.
- Cool for at least 30 minutes before slicing. Serve topped with a dollop of Greek yogurt, if desired.
Recipe from Elena Paravantes, RDN at www.olivetomato.com
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