Recipe from Erin’s Food Files

Ingredients:

GRANOLA:
2 cups old-fashioned rolled oats
1 cups raw pistachios, hulled & coarsely chopped
1/2 raw sunflower seeds, hulled
1/2 cup coconut flakes
1/4 cup pure maple syrup
1/4 cup honey
1/4 cup We Olive Mission extra virgin olive oil
1/4 cup packed light brown sugar
1/2 teaspoon + 1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon (freshly ground is amazing)
1/4 teaspoon ground cardamom
1/2 cup chopped dried cherries and/or raisins

CAKE:
1 cup all-purpose flour
1/2 cup blanched or natural almond flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup plus 1 tablespoon We Olive Mission extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Grated zest of 1 medium lemon or 1/4 a medium orange
1/2 cup orange juice

FROSTING:
2 packages (8 ounces each) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
1 pound confectioners’ sugar, sifted

Directions:

GRANOLA:
Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, sunflower seeds, coconut flakes, maple syrup, honey, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add dried cherries/raisins, tossing to combine.

CAKE:
Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

FROSTING:
Mix cream cheese and vanilla on medium speed in the bowl of an electric mixer fitted with the paddle until creamy and light, 2 minutes. With mixer running, gradually add butter; mix until combined.

Reduce speed to low; gradually mix in sugar until combined. If not using immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.

TO ASSEMBLE
Spread frosting on top of cupcakes, and top with granola.