Olive Oil Cake
- 1 cup extra virgin olive oil (the best you can find)
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 1⁄2 cups granulated sugar plus 2 tablespoons for sprinkling
- 3 large eggs (room temp)
- 1 1⁄4 cup whole milk
Preheat your oven to 375 and lightly butter and flour your cake pan.
In a large bowl, whisk together flour, salt, baking powder and baking soda.
In a separate bowl using an electric hand mixer set on high, beat the sugar and eggs until thick and fluffy, about five minutes. While the mixer is still running, slowly drizzle the olive oil and beat for another two minutes.
Reduce speed to low and add milk, gradually add the flour mixture and beat until combined. Transfer your cake mix to your buttered/floured pan, smooth the top using a spatula and sprinkle with sugar.
Bake cake on a rack in your oven for 20-25 minutes, inserting a toothpick in the center to check the doneness of the cake.
When cake is finished baking, run a knife around the edges to loosen, carefully remove cake and let cool on a cooling rack for 30 minutes before you dig into it! That is the hard part.
For the presentation, I cut the top off of a quart size deli cup to make a ring mold and a plastic dough scraper to line up the powdered sugar.
In a large bowl, whisk together flour, salt, baking powder and baking soda.
In a separate bowl using an electric hand mixer set on high, beat the sugar and eggs until thick and fluffy, about five minutes. While the mixer is still running, slowly drizzle the olive oil and beat for another two minutes.
Reduce speed to low and add milk, gradually add the flour mixture and beat until combined. Transfer your cake mix to your buttered/floured pan, smooth the top using a spatula and sprinkle with sugar.
Bake cake on a rack in your oven for 20-25 minutes, inserting a toothpick in the center to check the doneness of the cake.
When cake is finished baking, run a knife around the edges to loosen, carefully remove cake and let cool on a cooling rack for 30 minutes before you dig into it! That is the hard part.
For the presentation, I cut the top off of a quart size deli cup to make a ring mold and a plastic dough scraper to line up the powdered sugar.
ENJOY YOUR MEAL