Cast Iron Olive Oil and Apple Cakes
The olive oil makes the cake so moist and without heavy frosting, you feel like you can eat the entire cake!
Servings: 8 servings (4 6″ mini cast iron cakes)
- 2 cups flour
- 1½ cups sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1⅓ cups olive oil
- 1 cup whole milk
- 3 eggs
- ½ cup pressed apple cider
- ¼ cup orange juice
- 1 tablespoon orange zest
- 4 red apples sliced
Preheat the oven to 350 degrees.
Combine the dry ingredients into a medium bowl and set aside.
In a mixing bowl with a paddle attachment add all of the wet ingredients and beat until smooth.
On slow speed, add in the flour mixture and orange zest.
Beat on high for a few seconds until smooth. Don’t over mix.
Pour the batter into 4 mini, lightly-greased cast iron skillets.
Arrange sliced apples in each pan. About 1 apple per pan and bake for about 20 minutes or until done.
Calories: 391kcal | Carbohydrates: 78g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 398mg | Potassium: 249mg | Fiber: 3g | Sugar: 50g | Vitamin A: 205IU | Vitamin C: 9.2mg | Calcium: 65mg | Iron: 1.9mg