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Olive Oil Cake with Summer Fruit

Photo: Coral Von Zumwalt
Total time 2 hrs, 25 mins
Yield Serves 10 to 12
This dense but moist cake, from John Gorham of Toro Bravo restaurant group in Portland, soaks up the juices from campfire-glazed summer fruit without turning soggy. Use a 10-in. round cake pan that's 2 in. deep.

Ingredients

  • 2 large eggs
  • 1 2/3 cups sugar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup whole milk
  • 1 cup mild extra-virgin olive oil
  • 1 teaspoon lightly packed lemon zest
  • 3 tablespoons lemon juice
  • Campfire-Glazed Peaches and Figs
  • Sweetened whipped cream

Nutrition Information

  • calories 508
  • caloriesfromfat 43 %
  • protein 4.8 g
  • fat 25 g
  • satfat 6.3 g
  • carbohydrate 70 g
  • fiber 3.3 g
  • sodium 225 mg
  • cholesterol 49 mg

How to Make It

  1. Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then butter parchment and dust pan with flour. Set aside.

  2. Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.

  3. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.

  4. Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

  5. Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.

  6. Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.

  7. Make ahead: Up to 2 days, wrapped airtight.

Cook's Notes

Total time includes 1 hour to cool.