Fabio’s Fabulous Apple Cake
September 20, 2013
What to do with the gift of windfall apples from Colleen’s tree? I tried this recipe for Fabio’s Apple Cake, which I found browsing the internet. It’s very moist and did not taste like most of my traditional apple desserts because it lacks cinnamon. I didn’t have an orange on hand for the zest, so I used the zest of one lime instead. And this turned out to be a flavorful substitute. You can find the recipe online at the above link, but I’ve copied it here for your convenience:
Fabio’s Apple Cake
3 cups of apple puree from pulsing in a food processor 3 or 4 peeled and cored apples
2 large eggs, plus one yolk
3/4 c granulated sugar
1 tsp pure vanilla extract
1/2 c extra-virgin olive oil
1 c all-purpose, unbleached flour
2 tsp baking powder
2 Tbsp golden brown sugar for topping (I skipped this and sprinkled my cake with some leftover toasted sunflower and pumpkin seeds that I had on hand)
Preheat the oven to 350 degrees F. Grease and flour a 9-inch round springform pan.
Beat together eggs and granulated sugar. Add orange zest and vanilla and beat until eggs are foamy and light yellow in color. Reduce speed to low and gradually add the olive oil in a steady stream. Add the pureed apples and mix until combined. Gradually add the flour and baking powder. Do not over mix.
Bake for 1 hour, then cool in the pan for 10 minutes before placing on a platter. Dust with powdered sugar and garnish with a mint sprig.