1largeapplepeeled, cut into thin slices; tart 'granny smith' varieties are the tastiest here.
1lemonjuiced (for preventing apple slices from oxidizing)
2tbsplemon zest
1cupwhite granulated sugar
1 ½tspbaking powder
1pinchfine salt
2 ¼cupsflourcake or low protein all-purpose
4tbspbuttermelted, then cooled
4tbspolive oil
2tspfresh rosemaryOPTIONAL; minced; more sprigs can be used to decorate the top of the cake
Instructions
Make the Cake Topping
Zest and juice the lemon/s.
1 lemon, 2 tbsp lemon zest
Peel and slice apples into 1/4 inch slices. Immediately drizzle in all the lemon juice to prevent browning and set aside.
1 large apple
Make the Cake Batter
Combine together: Flour, baking powder, salt, lemon zest and minced rosemary (optional). Set aside.
1 ½ tsp baking powder, 1 pinch fine salt, 2 ¼ cups flour, 2 tsp fresh rosemary
Melt the butter. Then combine the olive oil with the slightly cooled, melted butter.
4 tbsp butter, 4 tbsp olive oil
Whip together: sugar and eggs until pale and fluffy and doubled in volume.
3 whole eggs, 1 cup white granulated sugar
Fold half of the flour mixture into the whipped eggs.
Slowly drizzle in all of the cooled, melted butter and oil. Fold in gently until incorporated.
Fold in the rest of the flour mix.
Assemble the Cake
Spread batter evenly into a buttered 9-inch cake pan or non-stick springform pan. You can also use parchment paper at the bottom for easier removal after baking.
Top with apple slices and sprigs of fresh rosemary (optional).
Bake in a pre-heated 355° F (180° C) oven for 35-40 minutes. Bake until an inserted toothpick comes out clean.
Notes
Using a Stand Mixer?Great! A stand mixer is ideally suited for making this cake. Whip the eggs and sugar with the whisk attachment on medium-high speed until pale and voluminous. Then, drop the speed to a 2 or 3. Instead of folding in the dry ingredients and butter/oil you can simply alternate adding these ingredients a little at a time, letting the stand mixer incorporate them at low speed before adding more. In our experience, this method actually works better than manually folding in the ingredients, as we explain in our Angel Food Cake recipe!Don't Bring Over Too Much Lemon Juice with the Apple SlicesWe want to add the lemon juice to the apple slices to give them an extra punch of flavor and to prevent them from oxidizing while preparing the rest of the cake. However, avoid bringing over a lot of lemon juice when you top the cake with the apple slices. Too much lemon juice on top will make the final cake a bit mushy on top.