Mulberry Olive Oil Cake
The mulberry olive oil cake has moist, tender crumbs with pockets of jammy mulberries and a crunchy demerara-almond topping.
Equipment
- 9-inch round cake pan
- Parchment paper
- Large mixing bowl
- Fine mesh sieve
- Whisk
- Offset spatula
Ingredients
- ¾ cup granulated sugar
- ¾ cup olive oil and extra for brushing
- ½ cup plain Greek yogurt sour cream or creme fraiche
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh mulberries stems removed
- ¼ cup sliced almonds
- 1 tablespoon demerara sugar
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9-inch round cake pan with parchment. Brush the bottom and sides with olive oil.
- Place sugar, olive oil, eggs, yogurt, lemon juice, lemon zest, and vanilla extract in a large bowl and whisk until well combined.
- Place a fine mesh sieve directly over the bowl, and sift in dry ingredients (flour, baking powder, baking soda, and salt).
- Whisk in dry ingredients until well combined.
- Pour the cake batter into the prepared cake pan. Smooth the top with an offset spatula.
- Top the batter with fresh mulberries. Don't press the mulberries into the battery.
- Sprinkle sliced almonds on top followed by demerara sugar.
- Bake for 38-40 minutes until golden brown or a toothpick inserted in the middle comes out clean. Let the cake cool in the pan.
- When ready to serve, cut the cake into 8 pieces.