Simplicity at its finest. A humble vanilla cake, topped with a mosaic of apple slices, and sprinkled with cinnamon sugar—only this one is made using olive oil, which gives it a rich, Mediterranean taste. Tried and true, it will tempt you to make it time and time again.
Makes one nine-inch (23-centimeter) cake
Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Line the base of a nine-inch (23-centimeter) springform pan with Gefen Parchment Paper and grease the base and sides with oil.
Using a handheld electric mixer, or a stand mixer fitted with the paddle attachment, beat together the half cup (120 milliliters) oil, sugar, and vanilla. Beat until creamy, about two minutes.
Add the eggs one at a time, beating each until incorporated. Add the milk and stir on low. Whisk together the flour, baking powder, and salt, add to the wet ingredients, and mix on low until incorporated.
Pour the batter into the prepared pan, and arrange the apple slices on top of the batter, pressing the apples slightly into the batter in any motif you may like.
Sprinkle the cinnamon and brown sugar over the top of the apples, and bake in the oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Set the cake on a rack and let cool completely before unmolding and placing on a cake plate to serve.
Apple and olive oil cake may be made and wrapped tightly in plastic wrap and stored in a cool place for up to two days. Apple and olive oil cake may be wrapped tightly in plastic wrap and stored in the freezer for up to two months. Thaw the apple and olive oil cake on the counter for a few hours.
Excerpted from I Heart Kosher: Beautiful Recipes from My Kitchen by Kim Kushner, © Weldon Owen, 2018.