Olive Oil Cake with Vanilla Yogurt and Caramelized Pears
Ingredients
- 1 ½cups fruity extra-virgin olive oil, plus more for brushing
- 2cups all-purpose flour, plus more for dusting
- ¾teaspoon fine-grain sea salt
- ½teaspoon baking powder
- ½teaspoon baking soda
- 1 ½cups whole milk
- 3large eggs
- 2cups granulated cane sugar
- Grated zest of 1 orange (2 teaspoons)
- 1cup low-fat plain Greek yogurt
- ½vanilla bean, seeds scraped
- Caramelized Pears for Olive Oil Cake
- Flaky sea salt, for sprinkling
Preparation
- Heat oven to 350 degrees. Brush two 8-inch-round cake pans with oil. Line with parchment rounds and brush parchment with oil. Dust with flour, tapping out excess.
- In a medium bowl, whisk flour, salt, baking powder, and baking soda. In another medium bowl, mix oil and milk. In a large bowl, whisk eggs and sugar, then whisk in zest.
- Add flour and oil mixtures in three parts, beginning and ending with flour. Mix to combine. (Batter will be quite loose.)
- Pour into prepared pans and bake on middle rack, rotating halfway through, until cakes are golden brown and spring back when pressed, 35 to 40 minutes.
- Let cool in pans, then run a knife between cake and inside edge of pan before removing.
- For serving, whisk yogurt and vanilla in a small bowl. Smooth over top of cake and top with Caramelized Pears. Sprinkle with flaky sea salt.
Serves 8
Olive Oil Cake with Vanilla Yogurt and Caramelized Pears
