Olive Oil Apple Cake with Spiced Sugar
A moist and fragrant loaf cake made with olive oil and fresh grated apples, enhanced with warm spices like cinnamon, cardamom, and ginger. The cake is topped with a spiced sugar crust for extra flavor and texture.
Ingredients
- •1 cup mild extra-virgin olive oil
- •½ cup granulated sugar
- •2 whole sweet apples
- •1 tsp ground cinnamon
- •½ tsp freshly ground black pepper
- •½ tsp ground cardamom
- •½ tsp ground ginger
- •1½ cups all-purpose flour
- •2 tsp baking powder
- •2 whole large eggs
- •2 whole egg yolks
- •½ cup brown sugar
- •1 tsp vanilla extract
- •½ tsp kosher salt
Cooking Instructions
- 1.
Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.
5 min
- 2.
Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter.
10 min
- 3.
Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.
5 min
- 4.
Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.
10 min
- 5.
Fluff up grated apples and scatter over batter. Gently fold to incorporate.
3 min
- 6.
Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.
5 min
- 7.
Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.
70 min
- 8.
Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.