Groceries |
2 medium apples, about 2 cups, peeled, cored, and diced
1 cup chopped walnuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup Foodie Tasting Room Vanilla EVOO
2 large eggs
1/2 cup milk
2 tablespoons Foodie Tasting Room Espresso Balsamic Vinegar
1 teaspoon Foodie Tasting Room vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
The steps to follow |
Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
Peel, core, and dice the apples into small chunks. Toss the diced apples with a small amount of flour to prevent them from sinking in the batter. Chop the walnuts coarsely.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and EVOO until well combined. The olive oil will add a unique depth of flavor and help keep the cake moist.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
Stir in the balsamic vinegar. This will add a subtle tanginess and complexity to the flavor profile of the cake.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix.
Gently fold the diced apples and chopped walnuts into the batter using a spatula or wooden spoon.
Pour the batter into the prepared cake pan and spread it evenly. If using, mix the granulated sugar and ground cinnamon together and sprinkle it over the top of the batter. Add extra chopped walnuts if desired.
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly pressed.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as a delightful treat.