Have you ever tried olive oil cake? This moist, tender dessert is surprisingly simple to make and utterly irresistible. From citrus-infused classics to rich chocolate variations, these cakes prove that olive oil isn’t just for savory dishes. Get ready to discover 20 decadent recipes that will become your new go-to treats for any occasion—your taste buds are in for a delightful surprise!
Chocolate Olive Oil Cake with Sea Salt
Gather ’round, chocolate lovers! This isn’t your grandma’s cake—unless your grandma was a sophisticated Italian nonna who knew that olive oil and chocolate are the power couple we never knew we needed. Get ready for a dessert that’s so moist and decadent, it might just ruin all other cakes for you forever.
Ingredients
– 1 cup of good olive oil (the kind you’d actually want to dip bread in)
– 1 ½ cups of all-purpose flour
– ¾ cup of unsweetened cocoa powder (go for the dark stuff)
– 1 ½ cups of granulated sugar
– 3 large eggs at room temperature
– 1 cup of whole milk
– 1 teaspoon of vanilla extract
– 2 teaspoons of baking powder
– A good pinch of sea salt flakes for that salty-sweet magic
– A dusting of powdered sugar for that fancy finish
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper—this is your insurance policy against cake-sticking disasters.
2. Whisk together 1 ½ cups flour, ¾ cup cocoa powder, 2 teaspoons baking powder, and a pinch of sea salt in a medium bowl until no cocoa lumps remain.
3. In a separate large bowl, vigorously whisk 1 cup olive oil with 1 ½ cups sugar for about 2 minutes until the mixture looks slightly pale and thickened.
4. Crack in 3 eggs one at a time, whisking well after each addition until fully incorporated.
5. Pour in 1 cup milk and 1 teaspoon vanilla extract, then whisk until the batter becomes smooth and glossy.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined—overmixing is the enemy of tender cake!
7. Pour the batter into your prepared pan and smooth the top with the spatula.
8. Bake at 350°F for 45-50 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.
9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Just before serving, dust the top generously with powdered sugar and sprinkle with another pinch of sea salt flakes.
Velvety doesn’t even begin to describe this cake’s texture—it’s like chocolate silk with the most satisfyingly crisp crust. The olive oil gives it an incredible moisture that lingers, while the sea salt creates little bursts of savory contrast against the deep chocolate richness. Serve it slightly warm with a dollop of whipped cream or, honestly, just grab a fork and stand over the counter—we won’t judge.
Rosemary Olive Oil Cake with Lemon Zest
Unbelievably, this isn’t your grandma’s olive oil cake—unless your grandma was a sassy Italian nonna who believed dessert should be as bold as her opinions. This rosemary-infused beauty with zesty lemon is about to become your new favorite excuse to eat cake for breakfast, brunch, or frankly, any time you need a little herbal hug.
Ingredients
– 1 and 3/4 cups of all-purpose flour
– 1 cup of granulated sugar
– 3/4 cup of extra virgin olive oil (the good stuff!)
– 3 large eggs
– 1/2 cup of whole milk
– 2 tablespoons of fresh lemon zest (from about 2 lemons)
– 1 tablespoon of finely chopped fresh rosemary
– 2 teaspoons of baking powder
– 1/2 teaspoon of salt
– A generous splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy release.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, vigorously whisk the eggs for about 1 minute until they’re pale and slightly frothy.
4. Slowly drizzle in the olive oil while whisking continuously to emulsify the mixture.
5. Add the milk, lemon zest, rosemary, and vanilla extract, then whisk until everything is fully incorporated.
6. Tip: If your rosemary is stubbornly clumping, give it a fine chop—no one wants a woody surprise in their slice!
7. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined; don’t overmix or your cake will be tough.
8. Pour the batter into the prepared pan and smooth the top with your spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
10. Tip: Rotate the pan halfway through baking to ensure even browning—your oven has hot spots, we all do!
11. Let the cake cool in the pan for 15 minutes, then run a knife around the edges and invert it onto a wire rack.
12. Tip: For maximum moisture, brush the warm cake with a tablespoon of olive oil—it’s like giving it a luxurious spa treatment.
13. Allow the cake to cool completely before slicing, about 1 hour.
This cake is wonderfully moist with a tender crumb that whispers of citrus and herbs. Serve it with a dollop of whipped cream and extra lemon zest for a zingy contrast, or toast a slice and slather it with honey for a breakfast that feels downright decadent.
Vanilla Bean Olive Oil Cake with Berries
Dare I say this might just be the cake that finally makes you forget about chocolate? This vanilla bean olive oil cake with berries is the sophisticated, slightly rebellious dessert that brings fancy brunch vibes to your Tuesday afternoon without any of the fuss.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup extra virgin olive oil (the good stuff!)
– 3 large eggs
– ½ cup whole milk
– 1 vanilla bean (or 2 teaspoons vanilla extract if you’re in a pinch)
– 2 teaspoons baking powder
– ½ teaspoon salt
– 2 cups mixed fresh berries
– A generous dusting of powdered sugar for serving
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Split your vanilla bean lengthwise and scrape out those gorgeous tiny seeds with the back of your knife.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt until they’re best friends.
4. In another bowl, whisk the eggs until they’re pale and frothy – about 2 minutes of arm workout!
5. Slowly stream in the olive oil while whisking continuously to create an emulsion.
6. Add the milk and those precious vanilla bean seeds, whisking until everything is happily combined.
7. Pro tip: Gently fold the wet ingredients into the dry ingredients using a spatula – don’t overmix or your cake will get tough!
8. Pour the batter into your prepared pan and smooth the top with your spatula.
9. Scatter those beautiful berries evenly across the top of the batter.
10. Bake for 35-40 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
11. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
12. Insider trick: Run a knife around the edge of the pan before flipping to ensure a clean release.
13. Dust with powdered sugar just before serving.
The cake emerges with this incredible moist, tender crumb that practically melts in your mouth, while the olive oil adds this subtle fruity complexity that plays beautifully against the sweet berries. Serve it slightly warm with a dollop of whipped cream for maximum swoon-factor, or honestly, just eat it standing over the kitchen counter – no judgment here!
Olive Oil Cake with Pistachios and Cardamom
Tired of the same old desserts that scream “basic” louder than pumpkin spice season? This olive oil cake with pistachios and cardamom is here to rescue your taste buds from vanilla monotony with Mediterranean flair that’ll make you feel fancy without the fuss.
Ingredients
– 1½ cups of all-purpose flour (the trusty backbone)
– 1 cup of granulated sugar (for that sweet life)
– ¾ cup of extra virgin olive oil (the liquid gold)
– 3 large eggs (the binding superstars)
– ½ cup of shelled pistachios, roughly chopped (for nutty crunch)
– 1 teaspoon of ground cardamom (the aromatic magic)
– 2 teaspoons of baking powder (the rise-and-shine agent)
– A pinch of salt (to balance the sweetness)
– ½ cup of whole milk (for moisture madness)
– Zest of 1 lemon (the zesty zing)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan with olive oil, then line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt until well combined—no flour lumps allowed!
3. In a separate bowl, beat the eggs with a whisk until they’re pale and frothy, about 2 minutes, to incorporate air for a lighter cake.
4. Slowly pour in the olive oil while whisking continuously to emulsify the mixture and prevent separation.
5. Add the milk and lemon zest to the wet ingredients, stirring gently until everything is happily blended.
6. Tip: Fold the dry ingredients into the wet mixture with a spatula just until no streaks remain; overmixing can lead to a tough cake, so be gentle!
7. Gently stir in the chopped pistachios, reserving a tablespoon for sprinkling on top later for extra crunch.
8. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
9. Sprinkle the reserved pistachios over the batter for a decorative touch that toasts nicely in the oven.
10. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
11. Tip: Let the cake cool in the pan for 15 minutes before transferring to a wire rack; this prevents it from breaking and allows flavors to settle.
12. Once completely cool, slice and serve—it’s even better the next day as the olive oil mellows and moistens the crumb.
13. Tip: For an extra flavor boost, brush the warm cake with a tablespoon of olive oil mixed with a teaspoon of honey for a glossy finish.
Just imagine slicing into this beauty: the crumb is tender and moist, thanks to that olive oil, with bursts of nutty pistachio and warm cardamom that whisper “sophisticated brunch.” Serve it with a dollop of Greek yogurt and a drizzle of honey for a breakfast-worthy twist, or pair it with espresso for an afternoon pick-me-up that feels like a Mediterranean vacation in every bite.
Olive Oil Cake with Poached Pears and Caramel
Heck yes, we’re making dessert that’s sophisticated enough to impress your mother-in-law but easy enough that you won’t curse my name halfway through. This olive oil cake with poached pears and caramel is basically the edible equivalent of wearing pajamas that look like a ballgown—comfortable, elegant, and secretly low-effort.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup extra virgin olive oil (the good stuff!)
- 3 large eggs
- ½ cup whole milk
- 2 ripe pears, peeled and cored
- 1 cup water
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- A generous pinch of salt
- A splash of lemon juice
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
- In another bowl, beat the eggs until frothy, then slowly stream in the olive oil while whisking.
- Stir in the milk and vanilla extract until just combined.
- Gently fold the wet ingredients into the dry ingredients—don’t overmix, or your cake will be tough!
- Pour the batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- While the cake bakes, combine the water, brown sugar, and lemon juice in a saucepan over medium heat.
- Add the peeled pears and simmer for 15–20 minutes, until tender when pierced with a fork.
- Remove the pears and let them cool, then boil the poaching liquid until it thickens into a caramel sauce, about 5–7 minutes.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
This cake is moist and tender with a subtle fruity note from the olive oil, while the pears add a soft, juicy contrast. Try serving it warm with a dollop of whipped cream or alongside a sharp cheese for a savory twist. Trust me, it’s the kind of dessert that makes people ask for the recipe before they’ve even finished their slice.
Olive Oil Cake with Dark Chocolate Ganache
Jubilantly simple yet impossibly elegant, this olive oil cake is the dessert that thinks it’s fancy but actually just wants to hang out in your kitchen. Just when you thought olive oil had done all its heavy lifting in salads and sauté pans, it goes and creates the most tender, sophisticated cake you’ll ever meet. And that dark chocolate ganache? Let’s just say it’s the velvet cloak that turns this humble cake into royalty.
Ingredients
– 1 and 3/4 cups of all-purpose flour (the trusty workhorse)
– 1 cup of granulated sugar (for that sweet life)
– 3/4 cup of extra virgin olive oil (the good stuff)
– 3 large eggs (room temp, please)
– 1/2 cup of whole milk (none of that skim nonsense)
– 1 teaspoon of baking powder (the rising star)
– 1/2 teaspoon of baking soda (the backup dancer)
– A generous pinch of salt (to balance the sweetness)
– Zest from 1 orange (for that citrusy zing)
– 1 cup of dark chocolate chips (the darker, the better)
– 1/2 cup of heavy cream (for ganache glory)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal later.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they’re fully acquainted.
3. In a separate bowl, vigorously whisk the olive oil and eggs for about 2 minutes until the mixture becomes pale and slightly thickened.
4. Pour the olive oil mixture into the dry ingredients and stir gently until just combined—overmixing is the enemy of tender cake.
5. Add the milk and orange zest, folding them in until the batter is smooth and no dry spots remain.
6. Pour the batter into your prepared pan and tap it firmly on the counter to release any air bubbles.
7. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely—patience is key here.
9. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges.
10. Pour the hot cream over the dark chocolate chips in a heatproof bowl and let it sit undisturbed for 2 minutes to melt the chocolate.
11. Whisk the chocolate and cream together starting from the center and working outward until you have a smooth, glossy ganache.
12. Let the ganache cool for 10-15 minutes until it thickens slightly but still pours easily.
13. Pour the ganache over the completely cooled cake, using an offset spatula to spread it evenly across the top and letting it drip down the sides artistically.
Unbelievably moist with a delicate crumb that practically melts in your mouth, this cake strikes the perfect balance between fruity olive oil notes and rich chocolate intensity. The ganache sets up with a satisfying snap that gives way to silky smoothness against the tender cake beneath. Serve thick slices with strong coffee for breakfast (we won’t judge) or elevate it with fresh berries and whipped cream for a show-stopping dinner party finale.
Olive Oil Cake with Blood Orange Glaze
Brace yourself for a cake so delightfully moist and sophisticated, it might just replace your morning coffee as your new favorite pick-me-up. This olive oil cake with its vibrant blood orange glaze is the citrusy, tender-crumbed hero your dessert table has been dreaming of, proving that sometimes the simplest ingredients create the most spectacular results.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup extra virgin olive oil (the good stuff!)
– 3 large eggs
– ½ cup whole milk
– Zest and juice from 2 blood oranges (about ½ cup juice)
– 1 tsp baking powder
– ½ tsp baking soda
– A generous pinch of salt
– 1 cup powdered sugar for the glaze
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, vigorously whisk the eggs until pale and frothy, about 2 minutes.
4. Slowly stream in the olive oil while continuing to whisk, then add the milk and blood orange zest.
5. Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix! (Tip: A few small lumps are better than a tough cake.)
6. Pour the batter into your prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out completely clean.
8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar and blood orange juice until smooth and pourable. (Tip: If your glaze is too thick, add more juice one teaspoon at a time.)
10. Drizzle the glaze generously over the cooled cake, letting it drip artistically down the sides. (Tip: Place parchment under your rack for easy cleanup!)
This beauty emerges with an incredibly tender, moist crumb that practically melts in your mouth, while the blood orange glaze delivers a sweet-tart punch that cuts through the richness perfectly. Serve thick slices with afternoon tea, or get fancy with a dollop of whipped cream and extra orange zest for a stunning dessert that’ll have everyone asking for seconds.
Olive Oil Cake with Walnuts and Maple Syrup
Ready to meet the cake that’s basically the cozy sweater of desserts? This olive oil cake with walnuts and maple syrup is here to hug your taste buds without any fuss—moist, nutty, and just sweet enough to make you forget it’s (almost) virtuous.
Ingredients
– 1 ½ cups of all-purpose flour
– ¾ cup of granulated sugar
– ½ cup of extra-virgin olive oil (the good stuff!)
– ½ cup of maple syrup
– 3 large eggs
– 1 cup of chopped walnuts
– 1 teaspoon of baking powder
– A pinch of salt
– A splash of vanilla extract
– A couple of tablespoons of milk, if needed for batter consistency
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line it with parchment paper for easy removal later.
2. In a large bowl, whisk together the flour, baking powder, and salt until they’re best friends—no lumps allowed!
3. In another bowl, beat the eggs and sugar with a mixer on medium speed for about 2 minutes until pale and fluffy; this adds air for a lighter crumb.
4. Slowly drizzle in the olive oil while mixing, followed by the maple syrup and vanilla extract, until everything is smoothly combined.
5. Gently fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix—stop as soon as no flour streaks remain to avoid a tough cake.
6. Stir in the chopped walnuts, reserving a handful for topping, and if the batter seems too thick, add a splash of milk to loosen it up.
7. Pour the batter into the prepared pan, smooth the top with the spatula, and sprinkle the reserved walnuts evenly over it.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out to cool completely—patience here prevents crumbling!
Finally, this beauty boasts a tender, moist crumb with toasty walnut bits and a subtle maple sweetness that’s perfect with a dollop of whipped cream or even a drizzle of extra syrup for breakfast (no judgment!).
Olive Oil Cake with Apricots and Almonds
Just when you thought olive oil was only for salads and dramatic pasta tosses, this cake saunters in to prove it’s the MVP of your pantry. Imagine a tender, golden crumb that’s somehow both rich and light, studded with juicy apricots and a nutty almond crunch. It’s the kind of dessert that makes you feel fancy without requiring a degree in pastry arts—your secret weapon for impressing guests or treating yourself on a Tuesday.
Ingredients
- 1 ½ cups of all-purpose flour
- ¾ cup of granulated sugar
- ½ cup of extra-virgin olive oil (the good stuff!)
- 3 large eggs
- ½ cup of whole milk
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- A generous splash of vanilla extract
- A handful of chopped dried apricots
- A couple of tablespoons of sliced almonds
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs with a whisk until they’re pale and frothy, about 1–2 minutes.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the mixture.
- Pour in the milk and vanilla extract, whisking until the liquid ingredients are fully incorporated.
- Tip: Use room-temperature eggs for a smoother batter that rises evenly in the oven.
- Gently fold the wet ingredients into the dry mixture with a spatula until just combined—no overmixing, or your cake will turn tough!
- Stir in the chopped dried apricots and sliced almonds, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan and smooth the top with your spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Tip: Rotate the pan halfway through baking to ensure even browning if your oven has hot spots.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely.
- Tip: For extra moisture, brush the warm cake with a tablespoon of olive oil before serving—it’ll glisten like a Mediterranean dream.
Let this beauty cool completely before slicing to avoid a crumbly mess. Each bite delivers a moist, olive oil-kissed crumb with bursts of tangy apricot and toasty almonds. Serve it with a dollop of whipped cream or a drizzle of honey for a dessert that’s as versatile as it is delicious—perfect with coffee in the morning or as a show-stopping finale to dinner.
Olive Oil Cake with Espresso and Cocoa
Tired of the same old chocolate cake that screams “basic” louder than pumpkin spice in October? This olive oil cake with espresso and cocoa is about to become your new obsession—it’s sophisticated enough to impress your foodie friends but easy enough to whip up when you’re craving something decadent without the drama. Think of it as the cake version of that friend who’s effortlessly cool and always has good snacks.
Ingredients
– 1 ½ cups of all-purpose flour
– ¾ cup of granulated sugar
– ½ cup of unsweetened cocoa powder
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 2 large eggs
– ¾ cup of extra-virgin olive oil
– 1 cup of buttermilk
– 2 tablespoons of freshly brewed espresso, cooled
– 1 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line it with parchment paper for easy removal later.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate large bowl, beat the eggs with a whisk until they’re frothy and light, about 1 minute.
4. Slowly pour in the olive oil while whisking continuously to emulsify it with the eggs.
5. Add the buttermilk, espresso, and vanilla extract to the wet ingredients, and whisk until just combined.
6. Tip: Don’t overmix here—a few streaks are fine to keep the cake tender.
7. Gradually fold the dry ingredients into the wet mixture using a spatula until no flour pockets remain.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
10. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
11. Let the cake cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
12. Tip: For extra moisture, brush the top with a splash of olive oil while it’s still warm.
Velvety and rich, this cake boasts a moist crumb with deep chocolate notes and a subtle espresso kick that’ll make you question why you ever bothered with boxed mixes. Serve it warm with a dusting of powdered sugar or go all out with a dollop of whipped cream and fresh berries for a dessert that’s as Instagram-worthy as it is delicious.
Olive Oil Cake with Caramelized Apples
Swoon-worthy doesn’t even begin to cover this olive oil cake situation—it’s the cozy, sophisticated dessert that somehow feels both fancy enough for company and easy enough for a Tuesday night panic bake when your sweet tooth stages a coup.
Ingredients
- 1 and 1/2 cups of all-purpose flour
- 3/4 cup of granulated sugar
- 1/2 cup of extra virgin olive oil
- 2 large eggs
- 1/2 cup of whole milk
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- A pinch of salt
- 1 teaspoon of vanilla extract
- 2 medium apples, peeled and sliced
- 2 tablespoons of unsalted butter
- 1/4 cup of brown sugar
- A splash of lemon juice
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan with a little olive oil.
- Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until no lumps remain.
- In a separate bowl, beat the eggs with a whisk until frothy, about 1 minute.
- Pour in the olive oil, milk, and vanilla extract, and whisk until the mixture is smooth and emulsified.
- Tip: Use a light hand when mixing the wet and dry ingredients—overmixing can make the cake tough.
- Gently fold the wet ingredients into the dry ingredients until just combined, with no dry streaks visible.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake cools, melt the butter in a skillet over medium heat.
- Add the apple slices, brown sugar, and lemon juice, stirring to coat the apples evenly.
- Cook for 8–10 minutes, stirring occasionally, until the apples are tender and caramelized with golden edges.
- Tip: Don’t rush the caramelization—keeping the heat at medium ensures the sugar doesn’t burn.
- Arrange the warm caramelized apples over the cooled cake just before serving.
- Tip: For extra flair, drizzle any remaining skillet syrup over the top for a glossy finish.
Just imagine slicing into this beauty: the cake is incredibly moist and tender, with a subtle fruity note from the olive oil that pairs perfectly with the sweet, spiced apples. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s basically a hug in cake form.
Olive Oil Cake with Hazelnuts and Coffee Glaze
Kick your basic dessert game to the curb, because we’re about to elevate your baking bragging rights with something that’ll make your taste buds do a happy dance. This isn’t your grandma’s pound cake—it’s a sophisticated, moist marvel that pairs perfectly with your afternoon coffee or after-dinner cocktail. Get ready to impress yourself and everyone lucky enough to get a slice.
Ingredients
– 1 and 1/2 cups of all-purpose flour
– 1 cup of granulated sugar
– 3/4 cup of good quality extra virgin olive oil
– 3 large eggs
– 1/2 cup of whole milk
– 1/2 cup of toasted hazelnuts, roughly chopped
– 2 teaspoons of baking powder
– 1/2 teaspoon of salt
– For the glaze: 1 cup of powdered sugar, 2 tablespoons of strongly brewed coffee (cooled), and a splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, vigorously whisk the eggs for about 1 minute until they become pale and slightly frothy.
4. Slowly stream in the olive oil while continuously whisking the eggs to create an emulsion.
5. Pour in the milk and whisk until the wet ingredients are fully incorporated.
6. Tip: Gently fold the dry ingredients into the wet mixture using a spatula—don’t overmix, a few lumps are perfectly fine!
7. Fold in the chopped toasted hazelnuts until they’re evenly distributed throughout the batter.
8. Pour the batter into your prepared loaf pan and smooth the top with your spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out completely clean.
10. Tip: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack—this prevents it from breaking apart.
11. While the cake cools, make the glaze by whisking together powdered sugar, cooled coffee, and vanilla extract until smooth.
12. Tip: Drizzle the glaze over the completely cooled cake, letting it drip deliciously down the sides for that professional bakery look.
13. Allow the glaze to set for about 20 minutes before slicing.
Seriously, the texture is magically moist with a delicate crumb that practically melts in your mouth, while the hazelnuts add this wonderful crunch that plays perfectly against the rich coffee glaze. Serve thick slices with an extra dusting of powdered sugar for breakfast (no judgment here) or alongside a scoop of vanilla bean ice cream for the ultimate dessert experience. This cake somehow manages to feel both elegantly simple and extravagantly special at the same time.
