Cook The Book: Venetian Apple Cake

1. 1

   Preheat the oven to 350u00b0F and position a rack in the center. Grease a 9-by-2-inch round cake pan with butter or nonstick cooking spray, dust it with flour, and tap to knock out the excess.

2. 2

   In a medium bowl, whisk the flour, poleta, baking powder, salt, and spices together and set aside. Peel the apple and grate it, using the medium side of a box grater. Place the grated apple in a bowl, cover it with plastic wrap, and set aside.

3. 3

   In an electric mixer fitted with the paddle attachment, cream the butter, olive oil, and sugar together on medium speed until and fluffy, about 1 minute. Scrape down the sides of the bowl and beat in the honey until the mixture is smooth and creamy, about 1 minute. Beat in the eggs, one at a time, scraping down the sides of the bowl, followed by the vanilla extract.

4. 4

   On low speed, beat in half the dry ingredients, followed by all the milk. Scrape down the sides of the bowl and beat in the remaining dry ingredients. Switch the mixer to medium speed and beat for 30 seconds to emulsify the batter. Using a rubber spatula, gently fold in the grated apple.

5. 5

   Pour the batter into the prepared pan, smoothing the top with the spatula. Bake for 35 to 40 minutes, or until a cake tester inserted near the center of the cake comes out clean and the cake springs back when lightly touched. Allow the cake to cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.

* Per serving · 4 servings · Values may vary.