Cranberry Olive Oil Cake
60 Min
NF

Cranberry Olive Oil Cake

Whenever I see cranberries appear in grocery stores, I start thinking of Thanksgiving and Christmas cakes and pies. Oil based cakes as opposed to butter-based cakes are moist with a wonderful crumb and while I’ve made many of both over the years, this cake is hands down my favorite.

 

The olive oil cake crumb is airy and light and stays flavorful for 3 to 4 days. Just make sure you whip the eggs and sugar until it is light and creamy ~ this step is crucial to adding lightness to the cake. This cake can be made just plain without any additions or kick off holiday celebrations with the addition of the cranberry compote. Enjoy it with coffee or chai or serve it warm for dessert with fresh barely sweetened whipped cream or your choice of ice cream!

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Cook Time

1 hour

Serves

12

Step 1
Combine the cranberries, sugar, spices and salt in a small saucepan and over high heat, cook until sugar dissolves. Then, lower the heat and cook until the liquid bubbles around the cranberries and thickens ~ roughly 5 to 6 minutes. While some of the cranberries will get soft, some of them should retain their shape and form. Set the compote aside to cool.
Step 2
To make the batter, in the bowl of a stand mixer, using the paddle, combine the sugar and eggs and mix on high speed until the mixture is light and creamy, roughly 5 to 7 minutes. Do not rush this step.
Step 3
In the meanwhile, combine the flour with baking powder and sea salt and separately, combine the whole milk with the extra virgin oil and vanilla.
Step 4
Once the egg sugar combination is ready, add the dry and wet ingredients alternately until the cake batter is smooth and even.
Step 5
Grease a shallow baking pan (1/4 sheet pan) 9 X 13 inches in size. Pour the cake batter into the pan. Add the cranberry compote in large spoonfuls and using a spoon, swirl it in. Place in a preheated 325°F oven for 20-25 minutes or until a knife inserted comes out clean. Let the cake cool completely before cutting.

Cranberry Compote

2 cups fresh cranberries

1/2 cup sugar

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

Cake Batter

1 1/2 cups | 150 grams sugar

2 extra large eggs


2 cups | 260 grams all-purpose flour

1 1/4 teaspoon baking powder

1 teaspoon sea salt


1/2 cup | 120 grams whole milk 

1/2 cup | 120 grams extra virgin olive oil

1 teaspoon vanilla extract

Notes & Variations

  • Change the cranberry compote to blueberry or blackberry – the recipe will remain the same.
  • Keep the cake refrigerated in an airtight container for up to a week.
  • This recipe was adapted from the Bouchon cookbook by Thomas Keller.
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60 Min
NF

TURN THAT FROWN UPSIDE DOWN.

What better way to do so than by baking a cake!

SMILES ALL AROUND

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