Vanilla Apple Olive Oil Cake
Ingredients
Vanilla Apple Olive Oil Cake:
- 1 cup All-Purpose Flour
- 1 tsp. Baking Powder
- 1/4 tsp. Salt
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Anise
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Brown Sugar
- 1/2 cup Granulated Cane Sugar
- 2 Eggs, (room temp.)
- 1 tsp. Vanilla Extract
Apple Mix:
- 1 cup Apples, (finely diced)
- 1/2 tbsp. Brown Sugar
- 1/2 tsp. Ground Cinnamon
Maple Buttercream:
- 1 cup Butter, (softened)
- 2 cups Powdered Sugar
- 2 tbsp. Maple Syrup
- 1 tsp. Vanilla Extract
- 1/2 tsp. Ground Nutmeg
- 1/2 tsp. Ground Cinnamon
Instructions
Apple Mix:
- In a small bowl, mix together the finely chopped apples, brown sugar, and ground cinnamon. Set aside.
Vanilla Apple Olive Oil Cake:
- Preheat oven to 350F. Prepare two 6" cake pans by greasing each lightly with olive oil and lining the bottoms with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground anise.
- In a separate mixing bowl, beat together the olive oil, brown sugar, granulated cane sugar, eggs, and vanilla extract for 3 minutes on high speed.
- Gradually mix in the flour mixture, then fold in the apple mix. Evenly pour the batter into the prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool for 10 minutes in the pan, then cool completely on a wire rack before frosting/layering.
Maple Buttercream:
- In a mixing bowl, beat the softened butter for 1-2 minutes. Add in the powdered sugar, then beat on medium speed for another 3-4 minutes.
- Add in the vanilla extract, maple syrup, nutmeg, and cinnamon to beat for 2-4 minutes more. Frost the cake according to your preference.
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