Almond Olive Oil Cake
Serves: 12
 
Ingredients
  • 3 large eggs
  • 1 cup sugar
  • ⅔ cup extra virgin olive oil (any brand is fine)
  • ⅔ cup buttermilk, sour cream, or plain yogurt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup powdered sugar (optional)
Instructions
  1. Preheat oven to 350°F. Spray JUST the bottom of an 8-inch round cake pan with some baking spray with flour (such as Baker’s Joy).
  2. In a large mixing bowl, beat eggs and sugar at high speed for 30 seconds. Mix in the olive oil, then the buttermilk, beating until combined. Stir in the extracts.
  3. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl if needed. Pour batter into prepared pan.
  4. Bake until center of cake is firm when lightly tapped with your fingertip, about 35-40 minutes. Remove from oven and let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Store at room temperature, covered or wrapped in plastic wrap.
  5. If desired, place powdered sugar in a sieve and sprinkle over cake just before slicing.
Notes
If you spray the sides of the cake pan, the edges of the finished cake will look uneven and weird. Since this cake doesn’t stick to the sides of the pan anyway, just spray the bottom.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/almond-olive-oil-cake/