Olive Oil Cake

Olive Oil Cake

It’s that time of year, unfortunately. It’s cold outside. It’s cloudy. And gloomy. And rainy. Not snowy . . . yet. And the polar vortex is already back. I saw it on Al Roker’s forecast so it must be true. It’s yucky out. So instead of venturing out on a regular basis, I stay home and I bake.

It makes me feel better. The warmth of the oven heating the house. The endorphins from the exercise of creaming butter and sugar by hand. It really is a workout! The smell of vanilla and cinnamon filling the whole house. And then of course, there’s the taste. The goodness of a homemade baked treat, calling my name to be devoured.

Olive Oil Cake

It’s also the holiday season. It’s busy. There are parties to be attended and thrown. Huge meals to be made. And shopping . . . lots of shopping to be successfully completed as far in advance as possible. There are crowds and traffic jams. Stress. There’s more than enough stress to go around.

So again, I turn to baking. It’s calming, soothing, and very sharable. Show up at a party with a homemade cake instead of a bottle of wine. You’ll be a hero. Everyone likes cake. I like cake. I know you like cake.

Olive Oil Cake

Cake is even better when it’s easy to make and tastes as good as this Olive Oil Cake. I know what you’re thinking. Olive Oil Cake? Have I lost my mind? I promise I haven’t. I first saw this cake from Maialino’s in New York on Unique Sweets. Then when I saw the recipe on Food 52, I knew I had to make it ASAP. I’m so glad I did. This citrusy, boozy cake is greatly enhanced with the moist density of olive oil. After one sumptuous bite, you won’t be questioning my sanity. Only if you really have to share with anyone!

Oh, and stay tuned . . . I have an olive oil giveaway coming up this week!

Olive OIl Cake

Olive Oil Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 8 generous slices

Ingredients

2 cups all-purpose flour

1 ¾ cups granulated sugar

½ teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

1 1/3 cups extra virgin olive oil

1 ¼ cups milk (I used almond)

3 large eggs

Zest of 1 large orange

¼ cup fresh orange juice

¼ cup bourbon

Instructions

Preheat oven to 350 degrees F. Oil a 9-inch round cake pan at least 2 inches deep and line the bottom with parchment.

In a medium bowl, stir together flour, sugar, salt, baking powder, and baking soda.

In a large bowl, whisk together oil, milk, eggs, zest, juice, and bourbon. Add the flour mixture and whisk until just combined.

Pour batter into prepared pan and bake for about 1 hour, until the top is golden brown and a toothpick comes out clean or with a few moist crumbs. Serve warm or cool cake completely in pan. Cake may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about a minute.

Notes

Recipe adapted from Maialino via Food52

http://piesandplots.net/olive-oil-cake/

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Comments

  1. This cake looks absolutely fantastic!

  2. stephanie says:

    Citrusy, boozy, olive oil, and easy?) I will have to try this, it looks delicious.

  3. ugh. cold weather. boo.

    This cake has been intriguing me for awhile so I’m thrilled you shared the recipe!!

  4. mookies says:

    I love this cake is so delicious with these wonderful ingredients! The orange and bourbon
    along with the oil creating a juicy and delicious cakes. Well done Laura!
    kisses

  5. Just from your photos, I can tell this cake was so moist and so wonderful. Thanks for posting this recipe to this wondeful cake.

  6. I made brownies with olive oil. I used Sprinkle Bakes recipe, it was really good.
    I want to try a citrus recipe next.
    So glad you posted this so others can see how good it really is.

  7. That polar vortex is no fun! Stay warm — and baking helps, doesn’t it? Love the idea of this cake! Very nice — thanks.

  8. sudhakar says:

    MOIST!!!

Trackbacks

  1. […] olive oil? I am. I use it pretty much every day. It is my go-to oil whether I’m cooking, or even baking. But when I shop for it at the grocery store, there are so many choices and I never know which ones […]

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