This cake is all concerning the easy joys of baking. Made divinely tender with olive oil and packing a crunchy sugar topping, this one-layer marvel hides tender bursts of raspberry inside the batter.
Raspberry Olive Oil Cake
Makes 1 (8-inch) cake
- ¾ cup (150 grams) granulated sugar
- 3 giant eggs (150 grams)
- ½ cup (112 grams) extra-virgin olive oil
- ½ cup (120 grams) complete milk
- 1 teaspoon (4 grams) vanilla extract*
- 1¾ cups (219 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- 1¼ cups (160 grams) frozen raspberries
- 3 tablespoons (36 grams) turbinado sugar
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Preheat oven to 350°F (180°C). Spray an 8-inch spherical cake pan with baking spray with flour. Line backside of pan with parchment paper.
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Within the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at excessive velocity till combination begins to thicken and pale, about 2 minutes. With mixer on excessive velocity, add oil in a gradual, regular stream, beating till mixed. Add milk and vanilla, and beat till mixed.
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In a medium bowl, whisk collectively 1¾ cups (219 grams) flour, salt, baking powder, and baking soda. With mixer on low velocity, progressively add flour combination to sugar combination, beating simply till mixed and stopping to scrape sides of bowl.
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In a small bowl, fastidiously stir collectively raspberries and remaining 1 tablespoon (8 grams) flour till utterly coated; fold raspberry combination into batter. Pour batter into ready pan. Sprinkle turbinado sugar evenly on prime.
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Bake till a picket choose inserted in heart comes out clear and an instant-read thermometer inserted in heart registers 205°F (96°C), 45 to 50 minutes. Let cool in pan for 10 minutes. Take away from pan, and let cool utterly on a wire rack. Retailer in an hermetic container at room temperature for as much as 3 days.
Be aware: Different berries can simply be used rather than raspberries. Simply be sure that the berries aren’t too giant, or are reduce smaller, to ensure they don’t sink to the underside of the cake!
