Bev’s Apple Cake (Κεικ με Μήλα)
Serves 9 (makes 9”x9” cake)
Recipe adapted from Maya Made via Tundra Gypsy
Bev’s Apple Cake is moist, has lots of apples, and isn’t overly sweet. When fresh from the oven, the top crust crackles, nicely contrasting with the moist crumb and juicy fruit. The recipe came from Maya Made’s grandmother. You can also make this in 8”, 9”, or 10” round springform pan; if using 8” springform pan, the cake may take longer to cook; if using 10” springform pan, the cake may cook more quickly. Maya says the cake disappears so quickly at her house she always doubles the recipe.
2 cups diced apple, peeled and cored (1/2” dice) (1 large apple)
1 cup sugar
1/4 cup olive oil
1 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 cup flour
Preheat oven to 350°F. Thoroughly oil bottom and sides of 9” square pan, sprinkle small amount of flour into pan, tilt pan to cover sides and bottom evenly with flour, then shake out any excess.
Mix apples and sugar in bowl large enough to hold all ingredients, and let stand for 15 minutes. Stir in oil, egg, vanilla, baking soda, cinnamon, and salt until ingredients are well combined. Stir in flour. Scrape batter into prepared pan, spread batter out evenly in pan, and smooth top. Bake for 30-35 minutes or until cake’s top springs back when lightly tapped.
Cool cake on rack. Serve warm or at room temperature, being sure to let cake cool for at least 10 minutes before cutting.
NOTE: Bev’s Apple Cake freezes well. Double-wrap a cooled cake in foil, put in a plastic bag, and freeze. When ready to serve, defrost, preheat the oven to 300°F, and reheat for 10 minutes or until warmed through.