Apple Butter, Pecan, and Olive Oil Cake
Perfect for breakfast or a snack, this cake is a healthier version of an apple butter bread recipe I created last autumn. Whole wheat flour complements the pecans, amplifying their nutty flavor and subtle crunch, and olive oil replaces butter. I was worried the cake would turn out dense because of the whole wheat flour, … Continue reading Apple Butter, Pecan, and Olive Oil Cake