Amberwood Cake

Built on a plush olive oil and brown sugar base, it bakes up with a deep amber hue, a velvety crumb, and a caramelized flavor that doesn’t need to shout to feel indulgent.

This cake is layered in warmth, not complexity. The caramelized apples bring brightness and buttery depth, while the brown sugar crème anglaise provides a silky counterpoint, turning a simple slice into a plated dessert moment. It’s the kind of cake that works just as well on a cozy dessert table as it does in a café pastry case — unfussy but quietly elegant.

The Amberwood Cake is the heart of fall flavor without leaning on heavy spices or overwhelming sweetness. It’s subtle, sophisticated, and rich enough to stand on its own — but irresistible when served warm with cold crème anglaise and glossy apples.