Olive Oil Cake with Summer Fruit

Photo: Coral Von Zumwalt

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.

Yield: Serves 10 to 12
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 508
  • Calories from fat: 43%
  • Protein: 4.8g
  • Fat: 25g
  • Saturated fat: 6.3g
  • Carbohydrate: 70g
  • Fiber: 3.3g
  • Sodium: 225mg
  • Cholesterol: 49mg

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

Preparation

  1. 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. 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. 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. 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. 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. 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.
Note:

Total time includes 1 hour to cool.

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