Apple-pecan olive-oil cake
This moist, delicious cake is chock full of apples and nuts, plus the goodness of whole wheat and olive oil - and it's dairy-free! Pretty enough for parties, it's also perfect for brunch
1 1/2 cups
, about 1 1/2 apples, preferably Granny Smith
, preferably Royal Gala, cut in half and thinly sliced
- Preheat oven to 325F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray with oil, then line with parchment. Set aside.
- Whisk flours with cinnamon, baking soda, nutmeg and salt in a medium bowl. Whisk egg with granulated sugar and 2/3 cup oil in a large bowl. Stir fl our mixture into egg mixture. Stir in chopped pecans and grated apples. Scrape into prepared pan and smooth top. Arrange overlapping apple slices around edge of cake. Arrange pecan halves in one layer in centre. Make glaze by stirring brown sugar with 2 tsp olive oil and 2 tsp water in a small bowl. Microwave until sugar melts, 30 sec. Brush apples and pecans with half of mixture. Reserve the rest.
- Bake in centre of oven until a tester inserted into centre of cake comes out clean, about 45 min. Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream. Keeps well at room temperature for up to 3 days.
Nutrition (per serving)
- 4 g,
- 45 g,
- 22 g,
- 3 g,
- 187 mg.
Flipping the base of a springform pan will make it easier to remove the cake.