Olive Oil Cake
My wonderful new neighbor has been sharing the Wall Street Journal with me since I don’t get that paper anymore. As life would have it, I just get my news elsewhere these days and you ALL know how I feel about trash! But a thank you cake was in order! I didn’t want anything too fancy (or unhealthy) for their tummies, so I played it safe with this delightful little olive oil cake. I had made a big similar bundt one recently, but I wanted something “just right” that would be gobbled up in a day and still relatively healthy.
At Tastespotting, I thought Helen’s recipe at “Well Done is a Deal Breaker” (LOVE that title too) had just the right recipe for me to experiment on. (http://welldoneisadealbreaker.blogspot.com/2010/08/xxi.html)
The house sure smelled great!! It cooked in only 40 minutes, so watch your time. I am glad I caught that. It may also be that my new oven is running hotter than my last electric stove. (I burnt the oven thermometer I had when I accidentally left it in and automatically “cleaned” my oven-Ooops! So blonde.))))
It is an easy, and yes I say that often, but this one was a no brainer and super quick clean up. I gabbed on the phone with Madde the whole entire time! So FUN. I could have made icing, but that’s more sugar in my book and I wanted it to remain as healthy as possible. So enjoy!
Olive Oil Cake
Adapted from September 2009 Bon Appétit, from Abraço Coffee Shop
8 to 10 servings
1 1/2 c. organic unbleached white flour
1 c. organic sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon coarse kosher salt
2 large organic eggs
3/4 cup organic whole milk
1/2 cup mild-flavored organic olive oil
2 teaspoon finely grated orange peel (I used orange flavoring)
Olive Oil Cake
1. Preheat oven to 325 degrees. Oil and flour a 9×5×3-inch metal loaf pan.
2. Combine eggs, milk, olive oil, and orange peel in medium bowl and whisk to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan.
3. Bake Cake until tester inserted into center comes out clean, 60-65 minutes. (? not mine)
4. Cool in pan on rack 20 minutes. Invert pan to remove cake. Cool completely, top side up.
It is a small cake so don’t be surprised if you have zero left overs! Orange icing will be the key next time I bake this but for now were staying light. A super great weekend!! Hope yours was great too!
Bon Appétit!!!
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