Inspired by this Olive Oil Cake recipe from NYT Cooking (written by Samantha Seneviratne), some small changes have made this a favorite treat of mine.
Some things I love about this cake:
It tastes better the second day, and freezes incredibly well. I typically slice up the cake, and pop half of it right into the freezer. That way, whenever I have an olive oil cake craving, I take a square or two out of the freezer, leave it in the fridge, and it's ready to eat a few hours later.
It comes together quick and easy with no frosting or toppings required, but it still tastes so delicious and indulgent.
It's your choice of olive oil - make it count! I took the opportunity recently to visit a local olive oil store (Olive Connection in Brookline, MA) and bought their Sweet Cream Olive Oil. It resulted in my best batch yet! Don't be afraid to splurge on a high quality olive oil when it comes to this recipe, or even a specialty flavor.
I rarely ever enjoy baked goods the day after they're cooked (I love things fresh baked when possible), but this olive oil cake truly tastes even better the next day. I think that's why it freezes and defrosts so well, which makes it an easy treat to enjoy over time rather than having to eat the whole batch right when it's baked. In the photos below, the first is fresh out of the oven, and the sliced squares are photographed the next day. You can see the difference in the top layer in just 24 hours!
Ingredients:
1 cup olive oil
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups sugar
3 eggs
1 1/4 cups milk (I used 2%)
Cooking time: About an hour including prep
Cooking instructions:
Preheat your oven to 375 degrees. Lightly grease a 9x9 square pan (an 8x8 or 9inch round pan would work great as well, you'll just need to increase the cook time). If you have it on hand, parchment paper makes a perfect liner.
In a medium bowl, combine your dry ingredients, flour, salt, baking powder, and baking soda and set aside.
In a stand mixer, beat your sugar and eggs together until it creates a fluffy texture, about 5 minutes.
Reduce the speed of your mixer and slowly add in your olive oil. Once fully incorporated, slowly add in your milk until fully combined.
With a spatula or spoon, add your flour mixture into your wet ingredients. Stir until just combined. You can also turn your mixer back on at a low speed for 15-30 seconds to smooth out your mixture.
Pour the batter into your pan. Place in the oven for 40-45 minutes (with a square pan, I typically use the full 45 minutes to ensure the center of my cake is set).
Allow your cake to cool completely, then slice into 16 squares. You can leave them in an airtight container at room temperature or in the fridge, and they'll remain fresh for about 4 days (this is a rare recipe that truly tastes even better the next day, and really does stay fresh for a few days after baked). They also freeze very incredibly well. Wrap pairs of two in plastic wrap, place in an airtight container or plastic bag, and place in the freezer to have on hand when a craving strikes!
Carb and serving info:
Servings: 16
Carbs per serving: 31.4
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
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