Apple Pecan Olive Oil Cake

"Great for the fall when apples are is season. It would make a great dessert for Thanksgiving."
 
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Ready In:
1hr 15mins
Ingredients:
16
Serves:
12
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ingredients

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directions

  • Preheat oven to 325°F Lightly spray 9 inch springform pan with oil and set side.
  • 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 flour 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, 2 tsp olive oil water in a small bowl. Microwave until sugar melts, 30 seconds. 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 minute 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.

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