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Wednesday, May 01, 2013

The Best Olive Oil Cake You'll Ever Have

What's better than a moist slice of olive oil cake with a cup of coffee? This recipe speaks for itself...
The Best Olive Oil Cake You'll Ever Have
By Jodi Moreno of What's Cooking Good Looking


Olive oil cake is my favorite cake of all time. It's grown up. It's sophisticated. It has a crunchy outer layer and a super moist center; it’s not too sweet, but still feels indulgent. My favorite thing about it has to be the ingredients, particularly the use of olive oil over butter. It makes me feel better about having an extra slice (or two, or three).

I've made my fair share of olive oil cakes, and the recipe below just nails it. The olive oil adds a subtle, mature flavor, while the Meyer lemons add a touch of tanginess. (I prefer to use Meyer lemons because they have a slight sweetness to them that works well in this cake. If you can’t find Meyer lemons, though, regular ones will do the job.) As for the olive oil, be sure to use one of good quality that doesn’t have too strong a flavor, otherwise it will affect the taste of the cake.

Recipe: Olive Oil Cake with Rum Glaze

You'll need:
1 cup all purpose flour
1/2 cup almond flour
1 cup coconut palm sugar (or regular white sugar)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 cup extra virgin olive oil (good quality, but not too strong of a taste)
1/2 cup lemon juice (preferably Meyer)
Zest of 1 lemon (preferably Meyer)
2 eggs

For the rum glaze (optional):
1 tsp. dark rum
2 tsp. almond milk (or regular milk)
1/2 cup powdered sugar

What to do:

Pre-heat the oven to 350F. Oil a regular-sized bundt pan. (If you don't own a bundt pan, you can make this in a 11x7 rectangular dish or round cake pan.)

In a large mixing bowl, combine the dry ingredients, and whisk. Then make a well in the dry ingredients (as pictured above) and add in the wet ingredients. Whisk until everything is combined.

Pour the batter into the pan and place in the oven to bake for approximately 45 minutes. When it is done, the edges should be brown and pulling away from the sides of the pan, and if you insert a tester it should come out clean. Let the cake rest for several minutes, then carefully remove from the pan. Allow it to cool slightly on a wire rack.

While the cake is cooling, you can make the rum glaze (if using). Whisk together all of the glaze ingredients in a small bowl. Then, using a spoon, drizzle the glaze over the cake. In about 10 minutes, the glaze will harden.

You can serve the cake warm (which is my favorite), or you can allow it to cool and serve. (If you prefer a denser cake, be sure to wait until it cools.)
Thank you so much, Jodi!

P.S. More best recipes, including sticky buns and lemon cake.

(Photos and recipe by Jodi Moreno of What's Cooking Good Looking. Thanks to Shoko for helping with this series.)

59 comments:

quinncooper said...

Wow this sounds amazing! i've never had olive oil cake before, but I'm sure it makes it super moist and delicious.
Thanks for sharing
xo Quinn

Quinn Cooper Style

Kayla said...

I'll have to try this! I just started writing a cooking column and this would be a perfect addition.

Regine Karpel said...

Yum! Looks so good!
www.rsrue.blogspot.com

naivecookcooks.com said...

Wow the cake pictures are so good!

themidwestmaven said...

YUM. I've never had olive oil cake before but this looks like something I'll have to add to my list. Break out of the coffee cake rut!

eatgreatbegreat said...

This cake sounds wonderful! I'm excited to give it a try!

koala said...

oh, i definitely want to give this a try. i fell in love with olive oil cake after trying it at this awesome little coffee place, Abraco in the East Village. thanks for sharing!

Batya said...

Oh, olive oil cake is the BEST!! I've never tried it with rum glaze, so I'm *totally* going to do that, um, later today. In the past I've topped the cake with lemon glaze (ina garten), almond glaze, grapefruit-citrus glaze (smitten kitchen) and with orange and poppy seeds. Can you tell I like olive oil cake?! Thanks for the post.

Kit said...

I've never had olive cake. sounds exciting :)

Erin said...

I love this - thank you! My husband is lactose intolerant and can't even do butter, so olive oil cake is a special treat I make for him. I adore Deb's version from Smitten Kitchen, but it has SO MANY STEPS. This looks much more doable, and anything with a rum glaze is super fine by me. Excited to try this one!

rebecca said...

rosemary's in the west village serves the most amazing olive oil cake for dessert and i've been wondering how to replicate it. perfect!

Amanda Frederickson said...

Great timing - I have been searching for an olive oil cake recipe, thank you!

noranicholas said...

I just made this, my batter's consistency was nothing like hers! It was almost grainy...somewhere between cake batter and dough. Any ideas what I might have done? It's baking now, here's hoping it still tastes great!

Michelle said...

Mmmmm. I want to savour a thick slice with a cappucino and a good book.

http://fullbellywornsoles.blogspot.ca/

Zoƫ said...

I've never had olive oil cake but I'm obsessed with everything lemon and put olive oil in every meal, so I'm sure I would love it! Thanks for sharing.

Emily Southard-Bond said...

Immediate reblog! http://emandbecca.tumblr.com thank you for sharing what is no doubt going to be a much often made and much often enjoyed cake in my home!

Cheers!

-E

Lisa Pappalardo said...

YUM! This looks delicious! It reminds me of this berry cake from Joy the Baker.

xo Lisa
Making Life's Lemons

Jodi Moreno said...

Hi! This is Jodi (the person who created the recipe). Are you referring to the thickness to the batter? If you used the same exact ingredients, then I am not sure why it would be so thick. I am curious to hear how it turns out, and if you have any additional troubles or questions please feel free to email me - jodi@whatscookinggoodlooking.com :)

Patricia Paramo said...

I've never had olive oil cake before..somebody mentioned it on Twitter the other day and now you...

I will definitely like to try just to test the difference!

Brunette Letters Blog

Bri said...

yummy! i tried my first olive oil cake last year for the fourth of july, maybe i'll do this recipe this year!

sumslay said...

I've never even heard of olive oil cake!?

SC said...

Perfect timing! I have meyer lemons to use up. If u see this Jodi, I have two questions: 1) Would u add blueberries ever (I have blueberries too), how many and would u coat them in flour and need to increase the cooking time? 2) And, do u wait until the cake has totally cooled before glazing or warm?

THANKS! ~SC

Sarah O. said...

This one is really good too ;) http://www.thecyclistswife.blogspot.com/2013/03/meyer-lemon-pound-cake.html

Jodi Moreno said...

Hi SC,
Oooo, I love the idea of adding blueberries - I think the flavors would work so well together. Yes, I believe that coating them very lightly in flour will keep them from sinking to the bottom. I would not think you will need to increase the cooking time.
As for the glaze, I would let the cake cool slightly, however I like to enjoy (at least a piece) a little warm so I have glazed it while the cake is still slightly warm and it works. If you wait until the cake is room temperature, you will have more control over the glaze and it will harden faster, but if you do not mind a more runny or messy glaze then by all means go for it while it is still warm.

SC said...

Thanks Jodi, so sweet of you to reply and Joanna for the post. I'll try it this week in smaller loaves to give away and will start following your blog. Happy eating! xx.
~SC

parisbeekids said...

I've never tried an olive oil cake. Intrigued indeed!

xoxo PARIS BEE kids blog

Jana Miller said...

It looked so yummy-I had a hard time choosing which photo to use to pin it :)

Ladies in Navy said...

ah, so good!
kw Ladies in Navy
Target giveaway!

Mo said...

Defff making this this weekend! Just need to get like 2 more ingredients! Thanks Jo!

Kate C. said...

Since i've never had olive oil cake, i'm sure this would be the best recipe to try!

www.dashofkate.blogspot.com

xo

miracle said...

Must be very delicious. I like delicious food.

Maria said...

You've got my mouth watering and I've only just started breakfast! I live in Greece so we can get both awesome olive oil and lemons here. Win!

Maria xx
www.cheekypinktulip.blogspot.com

Amanda said...

What brand of olive oil do you recommend? I'd hate to use one with too strong of a flavor. Also, have you ever made the cake using all all-purpose flour? I never have almond flour on hand, so I'm just wondering.

Wish I had some with my coffee RIGHT NOW!!!

toto7304 said...

I'm not much of a baker so I did not know you can use olive oil for baking a dessert ( like I said, not much of a baker). I have all the ingredients except the lemons, which I'll purchase later today. The weather cooled down this morning so this will be dessert for my family once everyone is home from school and work.

Jodi Moreno said...

Hi Amanda,
I would recommend to taste the olive oil, and see if you like the flavor. The cake really takes on the flavor of the oil, so it all depends on your tastes. Some like using a regular olive oil over and extra virgin, because of the taste difference, but it really comes down to what you like. It is fun to experiment.
You can use entirely all purpose flour instead of almond flour. I just like the subtle taste difference the almond flours makes, but all purpose (or subbing almond for wheat flour) works just fine.

jm said...

I must try this! Awesome!

Betsy said...

I made this last night and it is already all gone! Very yummy. I made it with a lemon glaze: 2 cups powdered sugar and 3-4 tablespoons lemon juice.

toto7304 said...

I made it today! It was very delish. Sadly, we did not have any rum in the house so no glaze. It was fine just as it was. I did not have Meyer lemons so I used the conventional ones.

fibreandspice said...

Such a beaut. I recently made some sweet bread with coconut oil; I wonder if a coconut oil cake would turn out similar to this olive oil one... Thanks for sharing!

Jessie LeLievre said...

I'm making this tonight, it looks so good! I was wondering though, could you use coconut flour in place of the almond? It's just what I have on hand besides the reg all-purpose and wheat.

Glan Deas said...

That's amazing recipe! I love this Olive Oil Cake with coffee. Thanks for the sharing this awesome recipe.

Regards,
Glan Deas
Kopi Luwak

Jen said...

My batter was similar to this as well- I did use only all purpose flour and regular white sugar as it is what I had on hand- not sure if that would make a difference. I also only had a 9x9 cake pan and the cake turned out more like a cakey bar vs cake. I should ahve taken it out of the oven at 30 mins as it did end up being a little dry. It's still really good, so I look forward to trying the recipe again with deviating and using the correct pan to see how it turns out! Thanks for sharing it. -Jen

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cammie | polka dotted peony said...

My boyfriend is dairy-free, and we have such a hard time finding actually-delicious desserts for him to eat. I made this one and we took a slice to a wedding this weekend, because I knew he wouldn't be able to enjoy the wedding cake. He loved it. Thank you for a great recipe.

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Shannon said...

I just made this, and the flavor is good but there were some problems with the outcome. The outside is nice and firm on the bottom of the cake (top of the cake in the bundt pan) but the sides are quite soft (the rest of the cake is cooked through, but maybe I should have left it in longer than 45 minutes?) -- that outer crust is what I was really looking forward to! Also, the cake fell about 30 minutes into cooking and is a bit deflated and sad-looking. I am making this in Denver at high elevation, which could have contributed to the problem. All ingredients I used are the same as in the recipe (I chose granulated sugar). While the lemon flavor is fresh and tasty, I feel there's quite a lot of it in competition with the olive oil. I think I would put less in next time.

Evan Foster said...

This cake fell miserably when I baked it. I have baked a lot of cakes and never, ever, had one fall. I did inadvertently add the lemon juice before the olive oil. Could that be the cause? I'm super bummed because the edges that didn't fall were quite delicious.

Victoria said...

Couldn't wait to try this and going to dinner party with it!
However, as I am watching the bake time count down with 7 minutes to go the cake has fallen in the middle of the bunt pan! Any idea why?? It looks pretty flat too, I found almond meal, is that the same as almond flour???
Thanks

Katherine said...

I just made this cake tonight. I carefully followed the directions and my cake has also fallen! I do not live in at sea level, so altitude is not the factor.
It's one deflated cake, all right.

I was going to serve tomorrow at a brunch, but now I'll be up baking a tried & true cake recipe.

If anyone figures out the recipe fix, I may give it another try.

Bridgette Meinhold said...

Yup, my cake has just fallen. I do live at altitude and wonder if this is it? I tried another olive oil cake, but this one sounded great with the addition of almond flour and more lemon juice. Guess I'm going back to my other recipe. Now I have to go to the store and get more ingredients.

Stephanie Sawler said...

My cake fell as well.... my my guess this is what i get for buying the ingredients to make a 25 buck cake. .. Had to throw it in the garbage.

The texture is also really strange!

putra said...

after reading this article, so want to learn to cook,I like food delicious and I hope can cook every dayCrispy Chilli Chicken + Steamed Stuffed Chillies + Spicy Pickled Vegetables + Bean Sprout Rolls With Spicy Sauce + Spicy Pickled Radish + Braised Carp With Hot Bean Paste + Chicken Curry + Fish Fillet Curry + Spicy Sesame Chicken + Beef Curry + Hot And Sour Papaya Slices + Spicy Fried Cuttlefish + Crispy Fried Prawns + Stir-fried Spicy Chicken + Stuffed Pickled Cucumber + Chicken In Chilli Oil + Spicy Bean Sprouts + Black Pepper Spare-ribs + Stir-fried Beef With Chillies + Pickled Winter Cabbage

Ashley Arlene Bryant-Hoher-Haeseler said...

This is the 4th time I've made this cake, and the 3rd time it's fallen in on me. The first time, it came out perfectly, but after that, no bueno. Something about the equal soda + powder parts.... anyone have any clue?

Vee said...

This cake looks DELICIOUS! Gotta try this!

woody5a said...

I made this recipe, it was too sweet even using 3/4 cup of sugar. It also didn't rise enough.

Kover said...

Has collapsed on me twice.

stpatty said...

Please DO NOT make this cake unless you want to end up with a miserably sunken in mess after about half the cooking time. I went to cooking school,so I've baked my fair share of cakes (let's put it this way, I'm no amateur) and this cake was just awful. I hope it at least tastes good so I can cut it up into cubes and eat it out of a bowl with some fruit.

Kat Brennan said...

I have never even heard of Olive Oil Cake before! I am getting more daring with my cooking nowadays and am always looking for new, interesting recipes. Olive Oil Cake would definitely qualify for something new and different. Hopefully it will work out better than the people who commented above me! http://redstoneoliveoil.com/product-category/fused-and-infused-olive-oils/

Ms. Kietzman said...

I will try again because mine fell. My oven light is broken and I opened the oven to see it (I know I wasn't supposed to). My oven is persnickety and I was afraid it was burning!

However I am sure that this will not stop people from eating it. :)

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