Classic Olive Oil Cake

Can't believe it has been a little over a year since I made my first olive oil cake.

THE BACKSTORY

April 2023, I was thumbing through Bake from Scratch magazines (yes, I like a printed magazine in addition to the electronic version) and read about olive oil cake. I had not heard, much less had an olive oil cake up to that point. And since then, see it all time. I was going visiting and wanted to take a little something with me. This cake is relatively quick and simple.

THE BAKE

This single layer 8-inch Classic Olive Oil Cake comes together in roughly 45 minutes from mix to bake to cool.  A light tasting olive oil is used both in the batter and brushed on it before serving. Since the first time that I baked this cake,

So, which olive oil to use?

I have one of  two olive oils I use I use depending on which one I have in stock, Pompeian Light Taste Olive Oil or Pompeian Made Easy Bake Olive Oil.

The latter is made specifically for baked goods like olive oil cake. Use your favorite, there are many available, just ensure it is light.

Pompeian Light Taste Olive Oil

Pompeian Made Easy Bake Olive Oil

THE RESULT

The cake was delicious and the recipients, newbies to olive oil cake, enjoyed it. In my first olive oil bake I had lots of doming. To help minimize that, I put the cake pan on a sheet pan, I read somewhere (not sure where though) that it would help to distribute the heat and limiting the doming. Pan wraps and lowering the temperature can help as well. No matter, it was delicious nonetheless.

WILL I BAKE IT AGAIN

Yup! It is going into the rotation.