APPLE AND OLIVE OIL
BUNDT CAKEThere’s always a Bundt cake or two in the case
at Coyle’s Bakeshop in Seattle. Chef-owner
Rachael Coyle’s autumnal version, an adapta-
tion of an Italian apple cake, is moist and light,
fragrant with freshly ground spices, and stud-
ded with chunks of fruit. Coyle loves to collect
vintage Bundt pans—the vessels were a staple
of 1960s home baking, oering a ready-made
decorative flair. To show o the cake’s beautiful
fluting, she simply dusts it with powdered sugar
and tops it with a dollop of whipped cream.
PASTRY
TIP
Olive oil emulsifies
into a foamy batter to
create a light, airy cake.
Use a fruity olive oil
for the best
flavor.