Meet Me In the Middle
The thing about making cakes is that they can be boring or too complex. Sometimes you want something a little more fun than just a vanilla pound cake, but you also don’t want to decorate an entire layered cake. So I created this Cherry Olive Oil Cake that meets the two somewhere in the middle! It comes together quickly but still gives you that extra oomph. The base is a simple olive oil cake mixed together with poppyseeds, and it’s baked with a layer of cherries that form a juicy, jammy layer. This is a perfect simple, summer dessert that holds an element of elegance!
Quick Cakes
To make this Cherry Olive Oil Cake, start with preheating the oven to 350˚F. Line the bottom of a 9 inch round springform pan with parchment paper and grease the inside with cooking spray. Place the cherries cut side down into the cake pan until they line the entire bottom of the pan. Set it aside while you work on the batter.
Add the eggs and granulated sugar into a large bowl. Whisk them together for about 30 seconds until combined. While whisking, slowly pour in the olive oil in a thin stream. Continue whisking and slowly pour in the milk and vanilla extract.
In a separate bowl, add in the all purpose flour, baking powder, poppyseeds, and kosher salt. Whisk the ingredients together until evenly distributed. Pour the dry ingredients into the bowl of wet ingredients. Mix until the batter is evenly combined.
Pour the cake batter over the cherries in the pan. Smooth it out into an even layer. Bake it in the oven for 40-45 minutes until a toothpick inserted comes out clean. Let it cool in the pan until just slightly warm before releasing it from the pan. Invert the cake so that it is upside down with the cherries on top. Slice and enjoy with a scoop of vanilla ice cream if desired. Enjoy!
Simply Sweet
This Cherry Olive Oil Cake is so fluffy and the juices from the cherries create a slight jammy consistency on top. The floral notes of the olive oil and poppyseeds compliment the fruity flavor of the cherries so well. If you don’t love overly sweet desserts, this cake is perfect for you! Overall, the notes of flavors are very natural and subtle. I think the lightness and freshness of it is what also makes it so fitting for the spring or summer. As elegant as this Cherry Olive Oil Cake is, I can’t help myself but top it with a scoop of vanilla ice cream — especially when served warm. It adds such a fun element that you can’t resist. Let me know if you try this recipe out and I hope you’re all having a lovely summer!
Cherry Olive Oil Cake
Ingredients
- 2 cups Cherries (pitted and halved)
- 3 Large Eggs
- ¾ cup Granulated Sugar
- ½ cup Extra Virgin Olive Oil
- ½ cup Whole Milk
- 1 tsp Vanilla Extract
- 1½ cups All Purpose Flour
- 1½ tsp Baking Powder
- 1 tbsp Poppyseeds
- ½ tsp Kosher Salt
Instructions
- Preheat the oven to 350˚F. Line the bottom of a 9 inch round springform pan with parchment paper and grease the inside with cooking spray. Place the cherries cut side down into the cake pan until they line the entire bottom of the pan. Set aside.
- Add the eggs and granulated sugar into a large bowl. Whisk them together for about 30 seconds until combined. While whisking, slowly pour in the olive oil in a thin stream. Continue whisking and slowly pour in the milk and vanilla extract.
- In a separate bowl, add in the all purpose flour, baking powder, poppyseeds, and kosher salt. Whisk the ingredients together until evenly distributed. Pour the dry ingredients into the bowl of wet ingredients. Mix until the batter is evenly combined.
- Pour the cake batter over the cherries in the pan. Smooth it out into an even layer. Bake it in the oven for 40-45 minutes until a toothpick inserted comes out clean. Let it cool in the pan until just slightly warm before releasing it from the pan. Invert the cake so that it is upside down with the cherries on top. Enjoy!
