Note: I first posted this cake in 2014. It is one of my favorite recipes and I recently remade it and fell in love all over again. If you missed it the first time around, be sure to whip up this unique cake now!
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.
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.
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!
- 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
- 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.
Recipe adapted from Maialino via Food52
- Prep Time: 10 minutes
- Cook Time: 1 hour