I know for many people dessert isn’t dessert without Chocolate, but in my humble opinion, there is nothing like a well-made apple dessert. This cake takes a bit more time because you need to make the caramel sauce, but it is so worth it!. Actually, you are going to like it so much, you should double the recipe. The caramel sauce recipe as it is below makes more than you need for one cake. This way you can freeze one and have it on hand for when company comes over short notice. Enjoy!
French Olive Oil & Caramel Apple Cake
Prep Time: 1 hour including making caramel
Bake time: 40-50mins
For the apple topping:
1 Recipe of Microwave Caramel Sauce – see below
1 Teaspoon ground cinnamon
2 Large apples- ½” dice (peeled)
For the cake:
½ Cup plain Greek or Icelandic yogurt
1 Cup granulated sugar
3 Large eggs
1 Teaspoon vanilla extract
2 Teaspoons baking powder
½ Teaspoon salt
1 ½ Cups all-purpose flour
½ Cup any O’Live A Little Traditional Extra Virgin Olive Oil or O’Live A Little Blood Orange Extra Virgin Olive Oil
Method of Prep:
1. Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line bottom of the pan with parchment paper and spray parchment paper.
2. Make Caramel Sauce – See recipe below
3. Pour ½ cup of caramel sauce into the prepared pan. Tilt the pan to cover the bottom of the pan. Sprinkle with the cinnamon. Add the diced apple in an even layer just prior to filling the pan with the batter. Apples should cover the caramel sauce.
For the cake batter:
1. In a large bowl, whisk together the yogurt, sugar, eggs and vanilla until the mixture is smooth. Add the baking powder and salt. Whisk to combine. Add the all-purpose flour.
2. Add the olive oil and stir well. Keep stirring until batter is smooth and there are no lumps.
3. Pour the batter into prepared pan. Bake for 40-50 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done.
4. Cool for 10 minutes in the pan then invert the pan onto a plate. You should hear the cake drop onto the plate. Slowly and carefully lift the pan off of the cake. You may need to give the pan a bit of a shake.
5. If desired, brush the top of the cake with some additional caramel sauce. Serve with Chantilly Cream or your favorite ice cream.
1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1/2 cup heavy cream
2 tablespoons of butter
1 teaspoon vanilla
Methods of Prep
1. Stir the sugar, corn syrup and water together in a 3-4 cup microwave-safe measuring cup or glass bowl.
2. Microwave on high (full) power until the mixture is just beginning to brown, 4 to 8 minutes (depending on the strength of your microwave, check at 4 minutes and every 15-30 seconds after).
3. Remove the caramel from the microwave and set aside for 5 minutes or until it darkens to a rich honey brown.
4. Carefully, add heavy cream (the mixture will be hot). If you end up with any lumps of caramel, just return the sauce to the microwave for 30 seconds and stir well again. Repeat as needed.
5. Add butter and vanilla. Whisk ingredients together till smooth. The mixture will thicken a bit as it cools.
6. If not using right away, transfer to a jar with a tight-fitting lid and store in the refrigerator. Warm slightly in the microwave before serving.