Olive Oil Apple Cake
An impressively moist and delicious Olive Oil Apple Cake, chock full of granny smith apples with the warm scent of cinnamon and drizzled with a luscious caramel sauce.
FOR THE CAKE
of diced apples
approximately 7 small apples
to toss with diced apples apples
to toss with diced apples
pure vanilla extract
all purpose flour
packed brown sugar
golden corn syrup
Preheat the oven to 350 degrees F.
Grease a bundt pan with a cake release product or use your favorite non stick baking spray.
In a large bowl, toss together the diced apples with the 2 teaspoons of cinnamon, 2 tablespoons of sugar and set aside.
Beat together the olive oil, sugar, apple juice and vanilla extract in the bowl of a stand mixer or use a hand held mixer, beating just until combined.
Add the eggs one at a time, beating well after each addition.
Whisk together the flour with the baking powder and add this to the egg mixture.
Beat on low speed till the batter is smooth.
Fold in the diced apples.
Pour the cake batter into the prepared bundt pan.
Bake for 1 hour to 1 hour and 15 minutes, or just until a toothpick inserted in the middle comes out clean.
Allow the cake to cool in the bundt pan for 1 hour before releasing it from the pan.
When ready to serve slice and plate with a generous drizzle of caramel sauce.
In a small sauce pan over low heat, melt the butter then stir in the brown sugar, cream and the corn syrup.
Cook and stir over low heat just until the mixture comes to a boil then remove from the heat and let the caramel sauce cool.
Makes approximately 1 1/2 cups.
Caramel Sauce Recipe is adapted from Dairy Farmers of Canada Website!