I got a bit of a craving to bake something today, and with about 20 pounds of apples to go through still, I needed a recipe that called for more than 1 apple.
Unfortunately, so many recipes uses fruit as an afterthought or a flavoring, rather than the star ingredient. Honestly, all too often sugar is the main ingredient. Well, apples are sweet enough, so I piled ’em on high!
The olive oil takes the place of butter here for a lighter take. Since I used my last two eggs for breakfast this morning, I went with a chia seed gel as a substitute. So this recipe ended up being vegan, but don’t think for a second that it’s lacking in flavor! The cake is moist with just a hint of sweetness.
So you don’t have to feel bad about having a piece for breakfast.
Apple-Olive Oil CakeInspired by David Lebovitz. Serves 8-10. Takes about 20 minutes active + 45 minutes inactive.
- 4-6 apples, diced
- 1-1/4 cups whole wheat flour
- 1 tsp baking powder
- pinch of salt
- 1/4 cup Sucanat (or other unrefined sweetener) + 2 tbsp
- 2 tbsp chia seeds + 1/2 cup water
- 3 tbsp dark rum or whiskey
- 1/2 tsp vanilla extract
- 6 tbsp olive oil, divided
- Combine chia seeds and water. Let sit for 15 minutes, stirring occasionally until thickened.
- Sprinkle 2 tbsp Sucanat on the apples, stir to coat evenly. Saute the apples in 2 tbsp olive oil until soft and fragrant, about 10 minutes. Let cool for 10-15 minutes.
- Preheat oven to 350 degrees.
- Combine flour, baking powder, salt, and Sucanat in a mixing bowl.
- Add 4 tbsp olive oil, vanilla extract, and liquor to the chia seeds. Stir well to combine and add to dry ingredients. It will be pretty dry and stiff.
- Add the apples to the batter, stir well to combine. The batter should come together at this point with the added moisture from the apples. If it’s still too stiff you can add a tbsp of water at a time. Pour into a baking dish (I used a cast-iron skillet) and bake for about 45 minutes, until a knife inserted in the center comes out clean. Let cool at least 5 minutes before slicing.