Olive Oil Apple Cakes
Swapping olive oil for some or all fats, like butter, lard, shortening and margarine, in your baking, is a simple way to cut down on bad cholesterol and calories. As a bonus, the switch will also add antioxidants and vitamin E, which will help keep your muffins and breads fresher longer while adding a bit of extra moisture. The golden rule when substituting extra virgin olive oil for butter is to use 3 tablespoons of oil for every 1/4 cup of butter.
INGREDIENTS
Nutrition- 2cups flour
- 1 1⁄2cups sugar
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1teaspoon salt
- 1 1⁄3cups oleiva traditional extra virgin olive oil
- 1cup whole milk
- 3
- 1⁄2cup pressed apple cider
- 1⁄4cup orange juice
- 1tablespoon orange zest
- 4
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DIRECTIONS
- 1. Preheat oven to 350° F.
- 2. Combine dry ingredients into a medium-sized bowl and set aside. In a separate bowl, add all wet ingredients and beat until smooth.
- 3. Add dry ingredients a quarter at a time; add orange zest and mix until smooth.
- 4. Pour batter into four mini lightly oiled baking pans or mini cast iron skillets. One large cake pan can also be used, though baking time may vary.
- 5. Arrange apple slices on top of each pan. Bake for about 20 to 25 minutes or until golden brown.
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