For more rustic appeal, bake this cake in a cast iron skillet. It will look like corn bread but will delight you with how light and moist it is. The perfect cake to share with a neighbor.
AuthorLemons & Anchovies
1cupmild extra-virgin olive oilI think even 3/4 cup would be enough
1teaspoonlightly packed lemon zest
**For the Sautéed Apples & PearsServes 4, double for 8***
2Granny Smith Applespeeled, cored and sliced
1pearpeeled, cored and sliced
1 1/2tablespoonsbrown sugar
Preheat oven to 375°. Butter a 10-inch round x 2-inch-deep cake pan or cast iron skillet with the same dimensions. Set a piece of parchment paper inside the pan (or skillet) then also butter the parchment and dust with flour. Set aside.
Beat the eggs in a stand mixer using the whisk attachment until frothy. Slowly add sugar and beat on high speed until the mixture is pale and leaves a ribbon when you lift whisk, 4-6 minutes; scraping the bowl halfway through.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.
Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.
Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.
Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.
To prepare the apples and pears: in a medium-sized pan, melt the butter over medium heat. Add the apples and pear and sauté for 3-4 minutes. Add the sugar and cook for another 3-4 minutes or until some of the fruit has caramelized. Serve warm alongside the cake (and ice cream).
Recipe for the cake from Sunset Magazine. I just reduced the sugar in my version.