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Olive Oil Cake
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
one 9-inch cake.
Prep Time
30 minutes
Cook Time
60 minutes
Nothing is quite like olive oil cake – with its crackling crust and aromatic, moisture-rich crumb. A bottle of our delicious Extra Virgin Olive Oil singlehandedly does the work of what is required of citrus zest, juice, and liqueurs in other recipes. We haven’t come up with an occasion where this cake isn’t ideal – after dinner, midday snack, with morning coffee or tea... you could even bake two and layer with buttercream for a birthday cake to remember.
Ingredients
- 2 cups all-purpose flour
-
4.5 oz Florida Sunshine Sugar
- 1¼ cups granulated sugar
-
1 tsp Petite
Sea Salt
- ½ tsp baking soda
- ½ tsp baking powder
- 3 large eggs
- 1¼ cups whole milk
-
1 cup Extra Virgin Olive Oil, (Orange, Lemon, unflavored, or combo)
Directions
- Heat oven to 350ºF. Oil, butter, or spray a 9-inch, round cake pan that is at least 2 inches deep. Line with parchment paper and set aside.
- In a medium bowl, whisk together dry ingredients: flour, sugars, salt, baking soda, and baking powder. In a large bowl, whisk together wet ingredients: eggs, milk, and olive oil. Add the dry ingredients; whisk until just combined.
- Pour batter into prepared pan and bake for 60 minutes – until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
- Run a knife around the edge of pan; invert the cake onto a rack and let cool completely. Garnish top of cake with dusting of powdered sugar, if desired.