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Cherry Olive Oil Cake

A simple olive oil poppyseed cake baked with juicy cherries!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 9 minutes
Servings 12 servings
Author Olivia Lam

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!