• 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 1 cup granulated sugar
  • 2⁄3 cup cannabis-infused olive oil
  • 1/2 cup pecans, chopped
  • 1 1/2 granny smith apples, peeled and grated
  • 1 gala apple, thinly sliced
  • 15 pecan halves
  • For the glaze:
  • 1/4 cup brown sugar
  • 2 tsp cannabis infused olive oil
  • 2 tsp water


Heat your oven to 325 degrees Fahrenheit. Lightly coat a 9 inch spring form pan with nonstick cooking spray. In a medium bowl, combine the cinnamon, flours, baking soda, nutmeg and salt until blended. In a large bowl, whisk the egg and sugar with the 2/3 cup cannabis-infused olive oil. Stir the flour mixture into the egg mixture, and add the chopped pecans and grated apples. Scrape into the prepared pan and flatten the top with a spatula. Arrange the apples slices on top of the edge of the cake, and arrange the pecan halves in one layer in the center.
Make the glaze in a small microwavable bowl. Mix together the brown sugar and the 2 tsp olive oil and water, and microwave in thirty second intervals until the brown sugar is melted. Brush the apples and pecans with half of the glaze and save the rest.

Bake in the center of the oven until a toothpick inserted into the middle of cake comes out clean, about 45 minutes. Remove from the oven and brush the top of the warm cake with the rest of the glaze. Remove the ring by running a knife around the outside of the cake . Gently remove cake from base. Serve with a scoop of vanilla ice cream.

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