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1
Preheat the oven to 350F. Grease and flour your baking pan. I prefer a quarter-sheet pan (12 x18 inches), but if you prefer a greater cake-to- fruit ratio, use a 13x9 pan and allow for extra baking time.
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2
In the bowl of a stand mixer and using the whisk attachment, combine the eggs, sugar, and vanilla. Start at low speed and gradually increase the mixing speed to 8 and beat the mixture for 6 minutes. The eggs will triple in volume and turn a pale, creamy yellow. Meanwhile, whisk together the all-purpose and whole wheat flours in a bowl, until well-blended.
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3
Turn off the mixer and replace the whisk attachment with the blade attachment. With the mixer on lowest speed, add the flour gradually, a few tablespoons at a time, until just combined. Turn off the machine, scrape down the sides, and briefly mix to incorporate, about 30 sec.
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4
With the mixer on lowest speed, add the olive oil in a stream until just combined. Pour the batter into the prepared pan, gently easing the batter into the corners. The batter will be bubbly.
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5
Gently lay the apple slices on the batter in a decorative manner, covering as much of the batter as possible; I tend to do close alternating rows resembling a chevron pattern. Dust lightly with cinnamon.
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6
Bake the Kuchen for 20-25 minutes or until set and lightly browned. Let the cake cool briefly before cutting into 3 inch squares for serving. This cake is best eaten the day it's made.
