KATZ Farm Fennel Pollen Apple Cake
10 min
35-45 min
8-10
Dessert
Napa, California
This cake is the essence of the simple goodness of honest ingredients. A lovely fall and winter holiday offering that has expansive flavor that 'blooms' from the spicing the first day or two into an even tastier and indulgent offering. Enjoy!
Ingredients
- 1-1/2 cup of All-Purpose flour
- 1 tablespoon of baking powder
- 1/4 teaspoon Kosher salt
- 1 tablespoon of KATZ Organic California Fennel Pollen (coming soon!)
- 3 eggs
- 1/2 cup sugar
- 2 tablespoons sugar combined with 1 teaspoon fennel pollen
- 1/2 cup sour cream
- 1/4 cup KATZ Chef's Pick Extra Virgin Olive Oil
- 1/2 cup golden raisins
- 2 apples peeled and cut into small pieces
- ½ cup whipped crème fraiche or cream with tablespoon of sugar for topping
Directions
Step 1
Pre-heat oven to 350°.
Step 2
Mix the flour, baking powder, salt, and fennel pollen in a small bowl.
Step 3
Using a stand mixer, beat the eggs and 1/2 cup sugar until pale and then add the sour cream and olive oil to combine.
Step 4
Add the dry ingredients to the egg mixture and fold in gently.
Step 5
Stir in the apples and raisins and pour into a well-greased 10-inch removable bottom tart pan.
Step 6
Bake the cake for 35 to 45 minutes until a toothpick comes out clean.
Step 7
Serve slices topped with whipped cream or crème fraiche and a sprinkle of fennel pollen.
Enjoy!
