After seeing this cake on another blog, an immediate craving for fall baked goods set in. Baking here in Amsterdam is tricky, as I don’t have a mixer or a lot of bakeware, plus the Dutch seem to lack a lot of common baking items in readily available places like the grocery store. Not to mention that brown sugar doesn’t exist here. Instead they have something called basterdsuiker, which is not the same thing (and I’m just gonna go ahead and hold my thoughts on the name).
This cake, luckily, uses really common ingredients, and even though the recipe calls for a 10″ cake pan, I thought my casserole dish would work fine for the size, which it did.
This cake is as perfect for breakfast as it is for a mid-afternoon snack, so if you have a brunch coming up — this might just be the perfect thing. It keeps well overnight covered in foil as well, so feel free to make it ahead — it’s fairly sturdy. It’s also pretty foolproof, so it’s a great one to get little hands involved in if you have some kiddos who want to join in the baking process.
Olive Oil Apple Snack Cake
- 2 1/2 cups sugar
- 3 large eggs
- 1 1/2 cups extra virgin olive oil
- 1 1/2 cups whole milk
- zest of one lemon
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 medium apples
- juice of one lemon
- Preheat oven to 350° and grease a 10″ cake pan, springform pan, or 12″ x 8″ casserole pan.
- Whisk together eggs and sugar, then stir in olive oil, milk and lemon zest until combined.
- Sift together flour, baking powder, and salt, then add dry ingredients to the wet, stirring just to combine (don’t overmix).
- Peel apples and slice thinly, then toss in lemon juice to keep them from browning.
- Pour batter into your prepared pan and top with sliced apples.
- Bake 1 to 1 1/2 hours, until a toothpick inserted in the middle comes out clean. Tent with foil if top is browning too quickly (check it at about 30 minutes — you’ll likely need to add the foil then.) Let cool completely in the pan before serving. Cover with foil or plastic wrap to store.