Apple and Olive Oil Bundt Cake


  • Unsalted butter, for greasing

  • 2 green cardamom pods

  • 1 2/3 cups granulated sugar

  • 4 large eggs

  • 2 large egg yolks

  • 1/2 teaspoon kosher salt

  • 1 tablespoon orange zest

  • 2 teaspoons vanilla extract

  • 1 cup extra-virgin olive oil

  • 2 1/3 cups all-purpose flour (about 10 ounces), plus more for dusting

  • 1 tablespoon baking powder

  • 1 pound Ramour Franc apples (about 2 large apples), peeled and cut into 1/2-inch pieces

  • 2 tablespoons powdered sugar

  • 1 1/2 cups lightly sweetened whipped cream, for serving


  1. Preheat oven to 350°F. Generously grease and flour a 14-cup Bundt pan. Heat cardamom pods in a small skillet over medium, stirring often, until lightly toasted and fragrant, about 2 minutes. When cool enough to handle, crack open outer shells, and transfer small brown seeds to a mortar and pestle. Discard shells. Crush seeds until finely ground; set aside.

  2. Place granulated sugar, eggs, egg yolks, and salt in bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat on medium speed until mixture is light and fluffy, about 2 minutes. Beat in orange zest, vanilla, and ground cardamom, stopping to scrape down sides of bowl as needed. With mixer running on medium speed, gradually add olive oil in a slow, steady stream, slowing pour as necessary to ensure oil is fully incorporated.

  3. Sift flour and baking powder over egg mixture. Using a rubber spatula, fold in flour mixture until almost completely incorporated; add apples, and fold just until combined. Spoon batter into prepared pan. Bake in preheated oven until golden brown and a long wooden pick inserted in center comes out clean, about 1 hour. Transfer cake in pan to a wire rack, and let cool 30 minutes. Invert cake onto wire rack, and cool completely, about 2 hours. Sprinkle with powdered sugar, and serve with whipped cream.

| Adapted from Food & Wine