Apple Evoo Bundt Cake Recipes

ITALIAN APPLE OLIVE OIL CAKE

Steps:

• Preheat oven to 350 degrees F.
• Place the chopped apples in a bowl and add orange juice; just enough juice to toss and coat apples so as to prevent browning.
• In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking powder and baking soda. Set aside for now
• In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined
• While mixer is on, add the eggs, one at a time, and continue to mix another 2 minutes until mixture increases in volume (it should be thicker but still runny)
• In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).
• Drain raisins (which have been soaking in water) completely; and rid apples of excess juice. Add both raisins and apples to the batter and mix with spoon until well-combined. Again, batter will be fairly thick.
• Line a 9-inch cake pan with parchment paper. Spoon thick batter into the pan, and level the top with the back of your wooden spoon.
• Bake in 350 degrees F for 45 minutes or until an inserted tooth pick or wooden skewer comes out clean.
• Cool completely in pan. When ready, simply lift parchment up to transfer cake into a serving dish. Dust with confectioner's sugar. Alternatively, heat some dark honey to serve on top (those with a sweeter tooth like this option.)

APPLE & EVOO BUNDT CAKE RECIPE

Steps:

• 1. Preheat oven to 350 degrees F. Generously grease and flour a 14 -cup bundt pan. Heat cardamom pods in a small skillet over medium, stirring often, until lightly toasted and fragrant, about 2 mins. When cool enough to handle, crack open outer shells, and transfer small brown seeds to a mortar and pestle. Discard shells. Crush seeds until finely ground; set aside. 2.Place sugar, eggs, egg yolks, and salt in a bowl of a mixer with whisk attachment. Beat on medium speed until mixture is light and fluffy, about 2 mins. Beat in orange zest, vanilla, and cardamom, stopping to scrape down sides of bowl as needed. With mixer running, gradually add evoo in a slow, steady stream, slowing pouring as necessary to ensure oil is fully incorporated. 3. Sift flour and baking powder over egg mixture. Using a rubber spatula, fold in flour mixture until almost completely incorporated; add apples and fold in just until combined. Spoon batter into prepared pan. Bake in preheated oven until golden brown and a long wooden pick inserted in center comes out clean, about 1 hour. Transfer cake in pan to a wire rack, let cool 30 mins. Invert cake onto wire rack, and cool completely, about 2 hours. Sprinkle with powdered sugar and serve with whipped cream. --Cake can be wrapped in plastic wrap and stored at room temp up to 2 days.