Rosemary Apple Cake with Red Apple Balsamic Glaze
3 large apples, peeled and diced
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup sugar
1/2 cup Rosemary Olive Oil
1 tsp vanilla
1/2 cup Red Apple Balsamic Vinegar
Preheat oven to 350 degrees. In a mixing bowl, add the dry ingredients and combine. In a separate bowl, combine all the wet ingredients mixing until smooth. Combine together into one large bowl folding the batter over itself. Pour into a greased round 9-inch pan. (It is suggested to cut a piece of parchment paper to put on the bottom to easily flip out of the pan when cool.) Bake at 25-30 minutes or until a toothpick inserted and it comes out dry. Remove from oven and let cool. Dust with powdered sugar and drizzle with a reduction of Red Apple Balsamic.
To easily reduce balsamic vinegar, pop it in a high sided, glass or non reactive microwave-safe dish. Microwave on 30 percent power for 5 minutes. Pull it out and let it cool. If you find it is still not thick enough, repeat. You can always add a teaspoon or two of powdered sugar to sweeten into a syrup and thicken it further.