rosemary olive oil cake | apt 2b baking co

Hi Guys! Head over to Food52's Facebook page today to watch me make this Rosemary Olive Oil Cake, adapted from the Lemon Verbena Olive Oil Cake from Sweeter off the Vine Live!

Rosemary Olive Oil Cake

Makes one 9-inch (23cm) cake

1 cup (200g) sugar

2 tablespoons fresh rosemary

1 3/4 cups (225g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (175ml) fruity olive oil

1/4 cup (55g) unsalted butter, melted and cooled

1 teaspoon finely grated lemon zest

4 large eggs, at room temperature

1 cup (240ml) whole-milk kefir or buttermilk, at room temperature

2 tablespoons confectioner’s sugar (optional)

Position a rack in the center of the oven and preheat to 350ºF (180ºC/gas mark 4). Butter a 9-inch (23cm) cake pan at least 2-inches (5cm) tall, line it with parchment paper, and butter that too. Dust the pan and paper with flour.

Combine the sugar, rosemary, and lemon zest in the bowl of a food processor fitted with a steel blade or in a mortar. Pulse or grind the sugar and rosemary until the leaves are finely ground and the sugar is fragrant.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

In a separate bowl, whisk the rosemary sugar olive oil, and melted butter, together. Add the eggs and whisk for 30 more seconds. Whisk in the kefir, then use a rubber spatula to fold in the dry ingredients, mixing until combined and smooth.

Pour the batter into the prepared pan, tap it gently on the counter to release any air bubbles, and bake until the cake is puffed and golden and a cake tester inserted into the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack for 20 minutes, then remove the cake from the pan to cool completely. Dust the cooled cake with a bit of confectioners’ sugar just before serving if you like. This cake will keep in an airtight container at room temperature for up to 4 days.

hidden rose apple tart | apt 2b baking co

Guys, it has been a rough and confusing couple of weeks over here and I know a lot of you are feeling it too. Instead of a rosy story about this tart and how excited I am for Thanksgiving, I thought I would share some resources for simple actionable things you can do today to help protect people (and yourself!) who are going to need protecting for at least the next two years.

Support pro-women, pro-LGBTQ, pro-Earth, pro-Immigrant, and anti-Bigotry organizations. Here is a list complied by Jezebel. There is also a direct link to Planned Parenthood in the sidebar.

No Kid Hungry - Help ensure every kid in America has healthy food to eat, all year round.

Subscribe to the NY Times, Washington Post, Wall Street Journal, and/or the New Yorker. Support good journalism and keep it alive - we need it now more than ever.

Call your Congressperson.

Ok, Have a Happy Thanksgiving. Have the hard conversations. Don't sit idle! And eat some good food too.

Hidden Rose Apple Tart

makes one 9-inch tart

1/2 recipe all butter pie crust or your favorite pie crust

Hazelnut Frangipane (recipe follows)

4 medium apples

3 tablespoons sugar

pinch salt

1 egg

1 tablespoon turbinado sugar

Line a baking sheet with parchment paper.

Peel and slice the apples into thin slices.

Roll out the pie crust to a 12-inch circle and transfer it to the parchment lined baking sheet. Spread the frangipane on the crust, leaving a 2-inch border around the edges. Lay the apple slices over the frangipane in a slightly overlapping layer in a decorative pattern, leaving a 2-inch border around the edge. Sprinkle the sugar along with a pinch of salt evenly over the fruit.

Fold the excess dough over the fruit and press gently to seal the folds. Put the baking sheet in the freezer and freeze the tart until the dough is very firm, about 15 minutes. While the tart is chilling, preheat the oven to 400ºF and whisk the egg in a small bowl.

After the tart has chilled, brush the dough with the beaten egg and sprinkle with turbinado sugar. Bake the tart until deep golden brown, 35-45 minutes.