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
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)
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.)