Venetian Apple Cake

Baking spray with oil and flour

1½ cups all-purpose flour

1 teaspoon cinnamon

2 teaspoons baking powder

3 eggs

1 cup sugar

3 tablespoons fruity olive oil

1 teaspoon vanilla

½ cup milk

2 medium apples, Gala, Pippin or Granny Smith, peeled, cored and cut into ½-inch pieces

For the glaze

1 cup powdered sugar

¼ teaspoon cinnamon

1 tablespoon water

Preheat the oven to 350 degrees. Prepare an 8-inch springform pan by buttering and then flouring it or spray with baking spray. Reserve.

Sift the flour, cinnamon and baking powder in a bowl and reserve.

In a medium bowl combine the eggs and sugar, and beat with an electric mixer until it reaches a pale lemon color, about 3 minutes. Add the olive oil and vanilla, and beat until incorporated. Alternately add the flour/cinnamon/baking powder mixture and milk, and beat until nicely blended. Scrape the batter into the prepared pan.

Scatter the apple pieces on top of the batter evenly. Push the apple pieces into the batter with your hand.

Bake for about 50 to 55 minutes on the center rack, or until a toothpick comes out clean when inserted in the center of the cake. The cake should be golden brown. Place the cake on a wire rack and let cool.

Make the glaze while the cake cools. In a small bowl, combine the glaze ingredients and whisk together until it is a thin glaze.

Transfer cooled cake to a serving platter. Remove the sides of the pan. Use a fork and drizzle the glaze all over the cake creating a lacy presentation.

Serves 6 to 8

Diane Rossen Worthington