Makes two loaves
For the Cake:
3 cups all-purpose flour
1 ½ cup sugar
2 teaspoons baking soda
2 teaspoons sea salt
2 teaspoons cinnamon
4 large eggs
1 cup extra light olive oil
2 teaspoons vanilla
1 teaspoon almond extract
4-5 apples, peeled, cored and chopped (about 4 cups)
½ cup yellow raisins
For the Topping:
¾ cup all-purpose flour
¼ cup sugar
2 teaspoons cinnamon
4 Tablespoons butter
½ cup chopped walnuts or pecans
1. Preheat the oven to 350°F. Lightly grease two 9”-5” loaf pans or four mini loaf pans.
2. Whisk together the flour, sugar, baking soda, salt and cinnamon in a large bowl.
3. Beat eggs until fluffy; add oil and extracts, mixing until combined.
4. Add dry ingredients and beat until batter is smooth. Fold in apples and raisins.
5. Divide batter equally into prepared pans.
6. Combine all topping ingredients and sprinkle evenly over batter.
7. Bake 1 hour for large pans, and 40 minutes for small loaf pans.
8. Cool for 5 minutes, remove from pan and place on wire rack; cool completely before slicing. Cakes freeze well unsliced.
I adapted this recipe when Grant Dannelly, Erin’s dad, gave me a few bushels of apples one Fall. Erin and I spent weekends making apple sauce, apple pie filing, apple butter, and apple cakes until our freezers were bursting.
