I knew exactly what I wanted from this cake – a rich crumbly texture, topped with sticky apples. The only problem was how to create it without it becoming so sweet it was sickly.
Amaretto, Apple Cake and Artichokes: The Best of Anna Del Conte by the fabulous, Anna Del Conte, provided the inspiration to use olive oil instead of butter in the cake, to get a better crumb, but otherwise the recipe is my own.
I think the recipe I used nailed it. I ended up with a slightly dry (in a good way), crumbly light textured cake with a delightful chewy apple top. Gorgeous. Isn’t it just wonderful when an experiment works out well?
This cake is very nice as a mid morning/afternoon treat with a cuppa but would work beautifully with a little whipped cream as a dessert.