It’s plum season, but any stone fruit works in this easy orange olive oil cake recipe.
ORANGE OLIVE OIL PLUM CAKE RECIPE
1 ¾ c flour
2 tsp baking powder
½ tsp salt
1 tsp ground cardamom
1/3 cup butter (at room temperature)
¼ cup Liokareas Orange-Infused Olive Oil (plus extra for brushing)
½ cup sugar (plus extra for sprinkling)
1 tsp vanilla extract
1 tsp almond extract
6 plums, sliced in sixths (or other stone fruit)
½ cup pecan halves
Preheat oven to 350 degrees. Generously grease an 8×10” baking dish.
In a mixing bowl, whisk together dry ingredients.
In another mixing bowl, beat butter, oil and sugar together until fluffy. You will need to scrape the sides of the bowl at least once.
Add sugar and beat until well combined. Scrape the sides of the bowl, and add eggs and extracts. Beat to combine.
Gradually add dry ingredient mixture, scraping the sides of the bowl as needed.
When combined, scrape the batter into the prepared baking dish. Arrange plum slices and pecans. Brush lightly with orange olive oil and sprinkle with sugar.
Bake for 35 minutes. Test with wooden skewer for doneness. Let cool before serving with vanilla ice cream or whipped cream, or just a drizzle of sweetened heavy cream.
RECIPE AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE