I hate to say it…well, mostly, but summer is on it’s way out.
That means fresh berries are about to give way to pumpkins of every variety.
With that in mind, this is my one last summer hurrah – a simple berry topped cake scented with vanilla beans and olive oil. Always the olive oil.
I make olive oil cakes frequently, I know. They pop up here often and for good reason.
Using olive oil makes a dense and super moist cake that holds up well(hey berries) and keeps well too. It is important to note that the type of olive oil you use will greatly affect the flavor of the cake – Extra virgin olive oils will be very strong, and unless that’s your goal, will completely overpower the cake.
I usually stick with plain olive oil or even light olive oil for just a hint of richness.
The flavor of this cake is relatively neutral, so top it with any fruit that you prefer – strawberries are always an easy win.
If you really want to go to town, serve this one a little warm with vanilla ice cream!
More olive oil cakes:
Mandarin & Vanilla Bean Olive Oil Cake
Banana Olive Oil Cake + Toffee Sauce
Meyer Lemon Olive Oil Cake + Fresh Ricotta & Honey
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Vanilla Bean Olive Oil Cake
Author: Kayley
Recipe type: Dessert
Serves: one 8-9" bundt
Ingredients
- FOR THE CAKE:
- 2¼ cups All-purpose Flour
- 1½ cups Sugar
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 3 large Eggs
- Seeds scraped from 1 Vanilla Bean
- 1 cup Olive Oil(use one that's high quality, but mild tasting)
- 1½ cups Whole Milk
- ¼ cup Light Rum
- FOR THE ICING:
- 1½ cups Confectioners Sugar
- ¼ teaspoon Vanilla Bean Seeds
- 3 tablespoons + Cream
- Strawberries
Instructions
- FOR THE CAKE:
- Preheat oven to 350 degrees.
- Grease and flour an 8-9 cup bundt pan and set aside.
- Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. Whisk together and set aside.
- In another bowl, add the eggs, vanilla bean seeds, olive oil, milk, and rum. Whisk together until well combined and smooth.
- Add the mixture to the bowl of dry ingredients and whisk until just combined.
- Pour the batter into the prepared bundt pan.
- Bake in preheated oven for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Let cake cool completely, then invert onto a serving dish.
- FOR THE ICING:
- Place the confectioners sugar and vanilla beans in a small mixing bowl. Add the cream and whisk in until smooth - add more cream as needed to get icing to a thick but pourable consistency.
- Pour the icing over the top of the cooled cake, letting it drip down the sides.
- Top with strawberries.
- Cake will keep covered, at room temperature for about 5 days.
This looks absolutely delicious! I would love to try this someday, my mouth is watering!!
Thank you Justin! Hope you get to try soon =)
Can you make this without the rum?
Yes, feel free to use more milk instead =)