This olive oil cake, developed in the We Olive test kitchen, is the best olive oil cake ever for two reasons. It’s ridiculously easy to make and it’s moist and delicious. AND you can adapt it in about a million ways, which is just a whole lot of fun. That’s three reasons, but who’s counting? In the basic recipe, we recommend a mild, buttery EVOO like We Olive’s Arbosana, but this cake begs to be made with our Lemon or Blood Orange Olive Oil. If you want the citrus flavor but only have regular extra virgin olive oil, add a teaspoon of citrus zest and a couple tablespoons of citrus juice. The cake is divine on its own, but we love it drizzled with the fruity glaze described in the recipe.
Recipe by Emily Davis
1 1/4 cup buttery extra virgin olive oil, like We Olive Arbosana Olive Oil
1 cup 2% milk
1 1/2 cups sugar
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
For the glaze:
1/3 cup We Olive Peach White Balsamic Vinegar
1 cup powdered sugar
Sliced peaches for garnish
Preheat oven to 350°. Grease a 9-inch cake pan with olive oil. In a large bowl, whisk together eggs, olive oil and milk until well combined. In a second large bowl, whisk together the dry ingredients: sugar through salt until combined. Add the dry ingredients to the wet and whisk until just combined. Pour into greased cake pan and bake for 1 hour til the top is golden and a toothpick inserted into the center comes out clean. Let cool on a wire rack. Run a knife around the edge of the pan and invert to remove cake.
To make the glaze & serve: In a liquid measuring cup, whisk together Peach White Balsamic Vinegar with powdered sugar until smooth and syrupy. Drizzle in the thin lines over the top of the cake. Scatter sliced peaches over the cake. Slice in wedges and serve.