Apple Cake

Question: what to do with all of the applies I just picked?

Answer: Apple pie of course.

Question: What if I have already made several apple pies and I still have apples left over because I insist on picking bushels of apples every year and find myself just looking for ways to use them up.

Answer:  Apple cake!

Ok, maybe you don’t have these internal conversations and diatribes.  But if you are like me and always end up with too many apples every fall, this cake is the perfect answer.  It takes mere minutes to make and is moist, delicious, not too sweet and everything you love about fall in a cake.

The recipe calls for a 9-inch springform pan, but I always use a 10 inch pan without any problems.  I find my cake is done a few minutes earlier.  This cake is easy enough for a weeknight, but elegant enough for company.  I would even serve this as a breakfast cake- it has fruit in it after all!

Apple Cake
Fabio’s Italian Kitchen

2 eggs plus 1 egg yolk
3/4 cup sugar
1 cup flour
1/2 cup olive oil
2 tsp baking powder
1 tsp vanilla extract
zest of 1 orange
3 cups very ripe apples peeled, cored and crushed
Butter and flour for the pan

Preheat the oven to 350F.

Grease and flour a 9-inch round springform baking pan.  Beat the eggs and sugar until foamy in a stand mixer with a paddle attachment.  Add all the remaining ingredients and mix until everything is incorporated.  Pour the batter into the pan and bake for 1 hour.

Note: for a crunchier crust you can sprinkle a bit of brown sugar on top before baking.