I received this Sunday Suppers cookbook from Anthropologie by Karen Mordechai for Christmas and have been itching to make a recipe and share it with you. The photos are beautiful (no surprise) and the recipes are so fun. I was in a huge debate where to start. With pink peppercorn aioli, whole roasted cauliflower, avocado sandwiches with parsley pesto, and mixed root vegetable chips – this cookbook has everything and everything looks delicious. I ultimately landed on the apple olive oil cake – mostly because I had all the ingredients on hand and we know I can’t resist homemade cake. The cake is deliciously moist and is a great basic cake recipe to have on hand. Our only critique was that it is very sweet, so I recommend cutting back on the sugar – possibly by one cup. The lemon zest is perfect and I loved the apple slices so much I thought we should add more, but my guy thought just the garnish on top was perfect, so the jury might still be out on that front. I can’t wait to make more recipes out of Karen’s cookbook.
APPLE + OLIVE OIL CAKE
- Butter, for baking dish
- 3 large eggs
- 2 1/2 Cups sugar
- 1 1/2 Cups extra virgin olive oil
- 1 1/2 Cups whole milk
- Grated zest of 1/2 lemon
- 2 Cups flour, plus extra for baking dish
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Juice of 1/2 lemon
- 1 small apple
- Preheat oven to 350 degrees.
- Butter and flour a 10-inch cheesecake pan.* In a large bowl, combine eggs and sugar. Add olive oil, milk, and lemon zest.
- In a smaller bowl, sift flour, baking powder, and salt together. Slowly add flour mixture to wet batter. Mix until just combined. Pour the batter into prepared cake pan.
- Place lemon juice in large bowl. Thinly slice apple - preferably with a mandolin. Gently place apple slices on batter.
- Bake 40-50 minutes until cake is golden and a toothpick inserted into the center comes out clean. Additional time may be required. If the cake is browning too quickly, tent with foil and continue baking. Cool completely before removing from pan.
*Use springform pan or pan with removable bottom. Alternatively you can line a round cake pan with parchment paper.
slightly adapted from recipe by Karen Mordechai, Sunday Suppers
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo