FALL CAKES FROM AROUND THE WORLD My first cake was from France, rich in butter and milk, visually appealing and sophisticated. My second cake is from Greece. It’s a modest apple cake.  The local products of honey, olive oil...

FALL CAKES FROM AROUND THE WORLD

My first cake was from France, rich in butter and milk, visually appealing and sophisticated.

My second cake is from Greece. It’s a modest apple cake.  The local products of honey, olive oil and yogurt create layers of flavor, oh-so-light in texture, while a  simple glaze of honey, cinnamon and cider tops it off. The key to this Greek Honey Apple Cake is to use the best honey and finest olive oil you can find!

It starts with a mixture of honey, cider, and cinnamon which is reduced to a syrup. Part of this will be set aside to glaze the cake and the rest will be baked into the cake.

While the syrup cools, preheat the oven and prepare the apples.  Once the apples have been peeled and chopped, toss them in some sugar and spices and set them aside.

Mix the dry ingredients in a medium to large bowl.

Stir together yogurt, olive oil and eggs. Add the syrup to this mixture and whisk them together well.

Stir together the wet and dry ingredients.

Add the apples before the dry ingredients are fully mixed into the wet ones. The act of folding in the apples will finsh the mixing

Finally fold in the apples and put the whole thing in a springform pan.  And into the oven it goes!

Let it cool in the pan then remove it.  Poke some small holes all over the top of the cake before brushing the top with the glaze.

Use a toothpick tp poke holes all over the top of the cake before glazing

My five-year-old granddaughter couldn’t get enough of Gran’s Greek Honey Apple Cake!

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GREEK HONEY APPLE CAKE

Author Susan Murray, www.awomancooksinasheville.com

Ingredients

FOR THE SYRUP

1 c apple cider1 tbs honey1 cinnamon stick

FOR THE CAKE

3 eggs½ c Extra Virgin Olive Oil½ c Greek yogurt1 ¼ c sugar2 ½ c flour2 tsp baking powder½ tsp baking soda½ tsp salt2-3 medium baking apples1 tsp nutmeg½ tsp cinnamon2 tbs sugar

FOR THE GLAZE

1 tbs honey1 tbs syrup

Instructions

MAKE THE SYRUP

Stir the cider and honey together in a small saucepan. Add the cinnamon stick and bring to a boil. Reduce to about ½ c (10-15 minutes). Allow to cool. Reserve one tablespoon of the syrup for the glaze.

MAKE THE CAKE

Preheat the oven to 350 degrees

Grease or spray a 9”-10” springform pan. Line the bottom with parchment paper.

In a medium bowl stir together the yogurt, eggs, and olive oil. Whisk in the cooled syrup.

In a small bowl, stir together the flour, baking soda, baking powder, sugar and salt.

Peel and dice the apples. Place them in a large bowl and toss in the nutmeg, cinnamon and 2 tablespoons of sugar.

Add the flour to the wet mixture and stir until almost combined.

Turn the batter into the large bowl with the apples and fold together until the batter is just mixed and the apples are evenly distributed.

Pour the batter into the prepared pan. Spread it evenly in the pan.

Bake until it is browned on top and a tester comes out clean, 50-55 minutes.

Allow to cool before removing from the pan.

GLAZE THE CAKE

Mix together the reserved tablespoon of syrup and 1 tablespoon of honey.

Using a toothpick, poke small holes over the top of the cake. Brush the glaze over the top of the cake to glaze.

Notes

Notes: It is best to use a firm apple which does not break down or get mushy when cooked. Gala apples, Granny Smiths or Honey Crisps are just a few of the ones that will work well.
The taste of the Olive Oil will come through so be sure to use a good oil, not one intended for sauting or frying.

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