Olive-Oil-and-Apple-Cider Cake

• 8 apples, peeled, cored and quartered
• 1 cup apple cider
• 1 cup very high quality extra-virgin olive oil, plus more for the pan
• 3 cups unbleached all-purpose flour, plus 1 tablespoon for the pan
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 5 eggs
• 1 1/2 cups sugar
• 1 cup heavy cream whipped with 1 tablespoon sugar (optional)

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

apples, apple cider, olive oil, flour, baking powder, kosher salt, eggs, sugar, heavy cream

Taken from cooking.nytimes.com/recipes/7722 (may not work)