Apple Olive Oil Cake

This morning as I was checking my email, a recipe popped out from the computer and I had to make it. This recipe, compliments of Suzy at The Mediterranean Dish looked and sounded perfect for this unseasonably chilly late September morning. I had all the ingredients and I had the time – Ana was still sleeping – and I thought this would be a wonderful treat for her when she woke up. I made a few minor tweaks based on my own experience and preferences, but basically used the same process Suzy did. Those tweaks were to substitute Zante currants for the golden raisins and used a mixture of Gala and Granny Smith apples. The results were delicious and you should definitely make this Fall treat soon!

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Prep time: 20 mins

Cook time: 50 mins

Total time: 1 hour 10 mins

Serves: 12

Ingredients

2 large apples (I used a Gala and a Granny Smith)
Juice of a tangerine, orange, lemon, or lime
⅔ cup of dried zante currants
1 cup of granulated sugar
1 cup of extra virgin olive oil
2 eggs
3 cups of flour
1 tsp baking soda
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground nutmeg

For the glaze

½ cup powdered sugar
¼ tsp vanilla
2 tbsp milk

Instructions

Preheat the oven to 350 degrees.
Prepare a 9 inch round cake pan with parchment paper.
Soak the currants in hot water to plump them.
Peel and diced the apples, then toss in the citrus juice.
I used tangerine juice and the combination of apple and tangerine smelled amazing!
In a large bowl, sift/whisk the flour, baking soda, baking powder, cinnamon, and nutmeg together.
In a medium bowl, mix the sugar and olive oil together in an electric stand mixer or using a hand mixer on low until well combined.
Add the eggs, one at a time, beating on Low/Medium-Low, until thoroughly incorporated and thickened.
Make a well in the flour mixture and pour the olive oil mixture into it.
Combine the wet and dry ingredients using a wooden spoon until just incorporated.
Be advised, the batter will be very thick!
Drain the apples and currants and fold them into the thick batter.
Add the batter to the prepared cake pan, using the spoon to spread it evenly.
Bake for 45 or until a toothpick or cake tester come out clean when inserted into the middle.
My cake took 50 minutes.
Cool on a rack completely before lifting from the pan.
Dust with powdered sugar or drizzle with a simple glaze.