PicNic Table Olive Oil Cake

PicNic Table Olive Oil & Apple Cake paired with JM Cellars Late Harvest Semillon 

This cake is an easy-to-make Fall or Winer dessert ideal for a casual dinner party or to pair with a comfortable after-dinner cordial such as a glass of JM Cellars' Late Harvest Semillon enjoyed by the fire.

3 cups All-purpose flour

1 ½ tsp ground cinnamon

1 ½ tsp baking powder

¼ tsp ground clove

¼ tsp ground nutmeg 

1 cup granulated sugar

1 cup light brown sugar, packed

5 large eggs 

1 ½ cup PicNic Table Italy olive oil

3 tart apples (Granny Smiths work well) (1 ½ lb) peeled and cut in ¼ to ½ in cubes about 3 cups 

1 cup chopped walnuts (optional) 

Grease and flour two 8-inch square or two 9-inch round cake pans. Sift the flour, cinnamon, baking powder, salt, baking soda, cloves and cinnamon together. In a mixing bowl, beat the sugars and eggs until the sugar granules begin to dissolve. Beat in the oil and gently stir in the flour mixture, do not overmix! When the flour is almost incorporated, fold in the apples and nuts. Pour into the prepared pans and bake at 350F for 25 to 30 minutes. Test for doneness with a toothpick - it should come out clean when inserted into the center of the cake. This cake keeps well for up to 2 or 3 days, covered at room temperature.