![](https://cdn.shopify.com/s/files/1/0760/6678/3528/files/flour-olive-logo-vanilla_240x240.png?v=1688656795)
This Pennsylvania Dutch Apple cake is a cinnamon-laden apple cake that tastes like a delicious blend of apple cake and apple pie. We hope you enjoy this olive oil, dairy free version which puts the apple taste front and center! Baking apples such as Fuji, Gala, Jazz and Jonagold are great choices for this cake.
The Cake 🎥
YOU WILL NEED
VANILLA CAKE MIX
WET INGREDIENTS
3 large eggs (about 189g, weighed with shell)
¾ cup extra-virgin olive oil (150g)
⅔ cup plain, unsweetened apple sauce (160g)
Finely grated zest from one lemon
1 teaspoon ground cinnamon
STIR-IN
1 medium baking apple peeled, cored
and coarsely chopped (1½ cups, 170g)
INSTRUCTIONS
- Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
- Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
- Add the apple sauce, lemon zest, ground cinnamon and vanilla cake mix, then mix on low speed for one minute until just combined.
- Stir in chopped apples until well combined.
- Pour batter into prepared pan, sprinkle evenly with the cinnamon sugar topping.
- Bake for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Cool in baking pan for 5-10 minutes before unmolding.
The Sugar
YOU WILL NEED
INGREDIENTS
3 tablespoons superfine or castor sugar
1 teaspoon ground cinnamon
Chopped walnuts
INSTRUCTIONS
- Mix all three ingredients together until well blended.