// In Seattle, apple season is in full swing. Honeycrisps, braeburns, ambrosias, and many more varieties line the stalls at our local farmers market. The abundance is overwhelming, and for that I am grateful. With a zing of lemon and the earthy undertones of thyme, you will find that most apples that can hold their shape will do nicely for this cake. Enjoy as an end to a fall meal or as a morning treat.
A Lemony Apple and Thyme Olive Oil Cake
3 large eggs
2 cups of sugar
1.5 cups of extra virgin olive oil,
1.5 cups of whole milk
Zest of 1 lemon
Juice of 2 lemons
2 cups of all purpose flour, plus extra for dusting.
1 teaspoon of baking powder
½ teaspoon of salt
1.5 tablespoons of fresh thyme
Preheat oven to 350 degrees Fahrenheit. Butter and flour one 10-inch springform pan.
Thinly slice apple, either with a sharp knife or a mandoline. Place in a bowl and squeeze the juice of a lemon over the slices to prevent browning.
In a standing mixer, combine eggs and sugar. Add in olive oil, milk, the juice of one lemon, lemon zest, and 1 tablespoon of thyme.
In a medium bowl, sift together flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients until just combined. Do not over mix.
Pour the batter into the prepared cake pan. Sprinkle with remaining ½ tablespoon of thyme and arrange apple slices over the top.
Bake for 1 hour, or until cake is golden brown on top and a toothpick comes out clean from the center. Cool in pan before removing.
Adapted from Sunday Suppers Cookbook