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1
Place the apples and 1/2 cup apple cider in a small saucepan.
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2
Cover and bring to a boil.
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3
Lower the heat and simmer for 10 minutes, or until the apples are falling apart.
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4
Mash the apples with a fork to make a coarse applesauce.
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5
Preheat the oven to 325 degrees.
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6
Brush a bundt pan or 10-inch tube pan with a light coating of the olive oil.
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7
Dust the pan with 1 tablespoon of the flour and tap out any excess.
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8
Combine the flour, baking powder and salt in a bowl and set aside.
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9
Stir together the remaining cider and 1/2 cup of the applesauce.
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10
In a large bowl, whip the eggs with the sugar until tripled in volume, about 8 minutes.
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11
Fold in 1/3 of the dry ingredients until just combined.
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12
Fold in half of the cider-applesauce mixture.
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13
Gently fold in the olive oil, deflating the batter as little as possible.
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14
Alternate the remaining dry ingredients and the cider mixture, ending with dry ingredients.
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15
Gently pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the middle of the cake comes out clean.
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16
Put the cake on a rack to cool completely.
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17
Serve with applesauce or fruit compote and whipped cream, if desired.
