There is nothing that says fall better than an apple cake and this one from Chatelaine recipes is pretty easy to assemble and looks amazing when baked. So with our Canadian Thanksgiving just around the corner I hope this cake inspires you to bake it for your own feast.
Happy Thanksgiving to everyone.
APPLE PECAN OLIVE OIL CAKE
Ingredients
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 3/4 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 egg
• 1 cup granulated sugar
• 2/3 cup extra-virgin olive oil
• 1/2 cup chopped pecans
• 1 1/2 cups peeled, grated apples (about 1 1/2 apples) preferably Granny Smith
• 1 firm red apple, preferably Royal Gala, cut in half and thinly sliced
• 15 pecan halves
• FOR GLAZE:
• 1/4 cup brown sugar
• 2 tsp extra-virgin olive oil
This moist, delicious cake is chock full of apples and nuts, plus the goodness of whole wheat and olive oil — and it’s dairy-free! Pretty enough for parties, it’s also perfect for brunch
1. Preheat oven to 325F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray with oil, then line with parchment. Set aside.
2. Whisk flours with cinnamon, baking soda, nutmeg and salt in a medium bowl. Whisk egg with granulated sugar and 2/3 cup oil in a large bowl. Stir fl our mixture into egg mixture. Stir in chopped pecans and grated apples. Scrape into prepared pan and smooth top. Arrange overlapping apple slices around edge of cake. Arrange pecan halves in one layer in centre. Make glaze by stirring brown sugar with 2 tsp olive oil and 2 tsp water in a small bowl. Microwave until sugar melts, 30 sec. Brush apples and pecans with half of mixture. Reserve the rest.
3. Bake in centre of oven until a tester inserted into centre of cake comes out clean, about 45 min. Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream. Keeps well at room temperature for up to 3 days.
Flipping the base of a springform pan will make it easier to remove the cake.
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 3/4 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 egg
• 1 cup granulated sugar
• 2/3 cup extra-virgin olive oil
• 1/2 cup chopped pecans
• 1 1/2 cups peeled, grated apples (about 1 1/2 apples) preferably Granny Smith
• 1 firm red apple, preferably Royal Gala, cut in half and thinly sliced
• 15 pecan halves
• FOR GLAZE:
• 1/4 cup brown sugar
• 2 tsp extra-virgin olive oil
This moist, delicious cake is chock full of apples and nuts, plus the goodness of whole wheat and olive oil — and it’s dairy-free! Pretty enough for parties, it’s also perfect for brunch
1. Preheat oven to 325F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray with oil, then line with parchment. Set aside.
2. Whisk flours with cinnamon, baking soda, nutmeg and salt in a medium bowl. Whisk egg with granulated sugar and 2/3 cup oil in a large bowl. Stir fl our mixture into egg mixture. Stir in chopped pecans and grated apples. Scrape into prepared pan and smooth top. Arrange overlapping apple slices around edge of cake. Arrange pecan halves in one layer in centre. Make glaze by stirring brown sugar with 2 tsp olive oil and 2 tsp water in a small bowl. Microwave until sugar melts, 30 sec. Brush apples and pecans with half of mixture. Reserve the rest.
3. Bake in centre of oven until a tester inserted into centre of cake comes out clean, about 45 min. Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream. Keeps well at room temperature for up to 3 days.
Flipping the base of a springform pan will make it easier to remove the cake.
