Filled with a trio of fresh berries, this cake will be a welcome sight at warm-weather gatherings. And it’s a snap to prepare—just whisk the ingredients together, fold in the fruit and then bake. A dusting of confectioners’ sugar and a fresh-fruit garnish add the finishing touches. Thanks to the olive oil in the batter, the cake turns out exceptionally moist and tender.
Olive Oil Cake with Summer Fruit
- 1 cup (8 fl. oz./250 ml) extra-virgin olive oil, plus more for greasing
- 2 cups (10 oz./315 g) all-purpose flour, sifted
- 1 cup (8 oz./250 g) granulated sugar
- 1 cup (7 oz./220 g) firmly packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (8 fl. oz./250 ml) milk
- 3 eggs
- Grated zest of 1 lemon
- 1/2 cup (2 oz./60 g) fresh blackberries, plus more for garnish
- 1/2 cup (2 oz./60 g) fresh raspberries, plus more for garnish
- 1/2 cup (2 oz./60 g) fresh blueberries, plus more for garnish
- 1 nectarine, peeled, pitted and sliced (optional)
- Confectioners’ sugar for dusting
1. Preheat an oven to 350°F (180°C). Grease a 9-inch (23-cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment.
2. In a medium bowl, whisk together the flour, both sugars, the baking powder and salt. In a large bowl, whisk together the olive oil, milk, eggs and lemon zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in the berries.
3. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool 10 minutes, then invert the cake onto the rack and let cool completely.
4. Just before serving, dust the cake with confectioners’ sugar and garnish with berries and the nectarine slices. Serves 8.
Williams Sonoma Test Kitchen