Olive Oil Apple Cake With Spiced Sugar Recipes

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OLIVE OIL APPLE CAKE WITH SPICED SUGAR

This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake, while firmer apples (such as Granny Smith) will give the cake a coarser texture.

Provided by David Tamarkin

Categories     Dessert     Cake     Dairy Free     Apple     Cinnamon     Cardamom     Ginger     Egg     Vanilla     Olive Oil

Yield Makes one 9x5" cake

Number Of Ingredients 14



Olive Oil Apple Cake with Spiced Sugar image

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Fluff up grated apples and scatter over batter. Gently fold to incorporate.
  • 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.
  • 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.
  • 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.

1 cup mild extra-virgin olive oil, plus more for pan
1/2 cup plus 2 tsp. (100 g plus 10 g) granulated sugar, plus more for pan
2 sweet apples, such as Golden Delicious or Gala
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1 1/2 cups (185 g) all-purpose flour
2 tsp. baking powder
2 large eggs
2 egg yolks
1/2 cup (100 g) (packed) brown sugar
1 tsp. vanilla extract
1/2 tsp. kosher salt

SPICED OLIVE OIL CAKE WITH ORANGE GLAZE

This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.

Provided by Julia Moskin

Categories     breakfast, brunch, lunch, snack, cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16



Spiced Olive Oil Cake With Orange Glaze image

Steps:

  • Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
  • In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
  • Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
  • Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
  • Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
  • Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.

Nonstick cooking spray
1 3/4 cups/225 grams all-purpose flour
1 cup/200 grams granulated sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon ground fennel, cardamom or coriander (see Tip)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (see Tip)
3/4 cup/180 milliliters extra-virgin olive oil
2/3 cup/160 milliliters whole milk
2 large eggs
2 tablespoons dark rum
Freshly grated zest of 1 orange plus 2 tablespoons orange juice
1/2 cup/60 grams confectioners' sugar
2 tablespoons orange juice, plus more as needed

OLIVE OIL CAKE WITH HONEYED APPLES

Honey adds a delicious pop of sweetness to this decadent and moist olive oil cake. We've paired the cake with apples gently simmered in a honey syrup. Make it for the holidays or anytime you're craving a fall dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 8 to 10 slices of cake

Number Of Ingredients 17



Olive Oil Cake with Honeyed Apples image

Steps:

  • Prepare the apples: Combine the wine, water, granulated sugar, honey, lemon zest and vanilla bean and seeds in a wide medium saucepan. Bring to a boil, then reduce to a steady simmer and cook, stirring to dissolve the sugar, about 5 minutes. Add the apples, stir to combine and simmer until tender, 10 to 12 minutes. Carefully remove the apples with a slotted spoon to a large plate or small rimmed baking sheet. Continue to rapidly simmer the syrup until slightly thickened and reduced to about 1 cup, 10 to 12 minutes. Remove from the heat and let cool to room temperature. Remove the vanilla bean. Transfer the apples and syrup to a shallow bowl and refrigerate until cold.
  • Meanwhile, make the cake: Preheat the oven to 325˚ F. Brush a 9-inch round cake pan with olive oil; line the bottom with parchment paper and brush the parchment with olive oil. Whisk the flour, baking powder and salt in a medium bowl. Put the granulated sugar and lemon zest in a large bowl and beat with a mixer on medium-high speed until fully combined, about 1 minute. Add the olive oil and beat until combined, about 1 minute. Beat in the lemon juice, honey and vanilla extract. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low; beat in the flour mixture in two additions until smooth.
  • Pour the batter into the pan and tap against the counter once or twice to remove any air bubbles. Bake until the top of the cake is golden brown and the center springs back when gently pressed, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pan, then turn out the cake onto the rack, remove the parchment and let cool completely.
  • Transfer the cake to a platter and dust with confectioners' sugar. Cut into wedges and serve with the apples and syrup.

2 cups crisp dry white wine (such as dry Riesling or sauvignon blanc)
1 cup water
1/2 cup granulated sugar
1/2 cup honey (any kind)
2 wide strips lemon zest
1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons pure vanilla extract)
2 Granny Smith apples, peeled and cut into 1/2-inch wedges
1 cup extra-virgin olive oil, plus more for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 tablespoons finely grated lemon zest plus 2 tablespoons lemon juice (from about 2 lemons)
1/4 cup honey (any kind)
1 1/2 teaspoons pure vanilla extract
3 large eggs
Confectioners' sugar, for serving

APPLE SPICED OLIVE OIL CAKE RECIPE

Provided by Jahel

Number Of Ingredients 10



Apple Spiced Olive Oil Cake Recipe image

Steps:

  • Preheat oven to 350. Sift together flour next 5 ingredients. Whisk together olive oil and next 4 ingredients. Stir in grated apple and reserved flour mixture until blended. Pour mixture into a well-greased 9" round cake pan. Bake for 40 mins or until toothpick comes out clean. Cool in plan on wire rack for 20 mins. Remove and cool completely on rack. Garnish with powdered sugar.

1-1/2 c flour
1 c sugar
1-1/2 t each baking soda and baking powder
1 t each cinnamon and salt
1 c olive oil
3/4 c milk
1/4 c each orang liqueur and OJ
2 extra large eggs
1 unpeeled baking apple (McIntosh, Jonathan or Rome), cored and grated
Powdered sugar

RAMSAY'S SPICED APPLE CAKE

Make and share this Ramsay's Spiced Apple Cake recipe from Food.com.

Provided by Cadillacgirl

Categories     Low Protein

Time 1h30m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 18



Ramsay's Spiced Apple Cake image

Steps:

  • Peel, core, and slice the cooking apples, then place in a wide pan with the sugar and butter. Cook over high heat for 10 to 15 minutes until the apples have broken down to a pulp and an excess water has cooked off. Transfer to a bowl and cool completely (you should have about 1 lb of puree).
  • Heat the oven to 325°F Line and lightly grease a 9-inch cake pan with a removable bottom. Peel, core, and finely slice the Braeburn apples, using a mandoline or sharp knife. Place in a bowl and pour over most of the lemon juice and a splash of water, then set aside.
  • In a large bowl, mix together the flour, baking powder, baking soda, salt, sugar, and ground spices. Make a well in the center and add the egg, olive oil, and apple puree. Fold into dry ingredients until just combined.
  • Transfer the mixture to the prepared cake pan and gently level the top with a spatula. Bake the cake for 30 minutes until it feels just firm to the touch in the center.
  • Working quickly, overlap the sliced apples in concentric circles on rop, leaving a margin around the edge. Brush the slices with a little lemon juice and return to the oven for anoher 30 - 35 minutes until a skewer inserted in the middle comes out clean.
  • Let the cake cool slightly before unmolding onto a rack. Warm the apricot jelly with the water, stirring until smooth. Brush over the top of the cake to glaze and serve warm.

2 lbs cooking apples (about 5 or 6)
1/4 cup superfine sugar
2 tablespoons butter (plus extra to grease)
2 ripe braeburn apples
1 lemon, juice of
1 1/3 cups whole wheat flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg (fresh grated if possible)
1/2 teaspoon ground cloves
1 large egg, beaten
1/4 cup light olive oil
2 tablespoons apricot jam (to glaze)
1 -2 tablespoon water

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