Best Olive Oil Pound Cake Recipes

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ORANGE OLIVE OIL POUND CAKE



Orange Olive Oil Pound Cake image

Provided by Eugenia Bone

Categories     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 9-inch loaf

Number Of Ingredients 13

1 tablespoon unsalted butter, for the pan
2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
3 large eggs
1 1/4 cups sugar
1 cup olive oil
1/2 cup whole milk
2 tablespoons brandy
2 tablespoons orange liqueur, such as Cointreau
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 cup fresh orange juice

Steps:

  • Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
  • Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
  • Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.

OLIVE OIL POUND CAKE



Olive Oil Pound Cake image

From pastry chef Stephanie Prida of Balsan in Chicago. She tops it here with glazed apples; but it's a wonderful foil for everything from vanilla ice cream to poached pears. Whatever pairing you choose for this cake, use a mellow, fruity extra-virgin olive oil for baking and save the more peppery oils for the main course.

Provided by Raquel Grinnell

Categories     Dessert

Time 1h45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 17

3 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cups sugar
2 tablespoons lemon zest (about 2 lemons)
1 1/2 cups extra-virgin olive oil
2/3 cup whole milk
1/3 cup brandy
1/3 cup fresh orange juice (from about 1 medium orange)
glazed apple (recipe follows)
1 cup walnuts, toasted
1 cup sugar
1/4 cup water
4 apples, peeled, cored and cut into 1/4-inch slices (about 4 cups, Honeycrisp apples are best)
1/2 cup apple cider
1/2 cup calvados

Steps:

  • Preheat the oven to 325 degrees and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
  • Make the cake: In a medium bowl, whisk the flour with the baking powder and salt and set aside. In a large bowl, whisk the eggs with the sugar until combined; add the lemon zest, olive oil, milk, brandy and orange juice and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined.
  • Transfer the batter to the prepared baking pan. Bake the cake, turning halfway through, until golden brown and a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes. Let the cake cool on a rack for 30 minutes, then run a knife around the edge of the loaf and invert it onto the rack and let cool completely.
  • While the cake cools, make the apples: In a medium skillet, cook the sugar and water over medium heat, swirling the pan (do not stir the sugar and water with a spoon), until dark amber, about 8 minutes. Fold the apples into the caramelized sugar. Add the cider and Calvados and cook over medium heat until the apples are tender and translucent, about 8 minutes.
  • Cut the loaf into 8 slices and divide among 8 plates. Garnish with the glazed apples and walnuts and serve immediately.

Nutrition Facts : Calories 960.8, Fat 53.8, SaturatedFat 7.7, Cholesterol 107.8, Sodium 395.9, Carbohydrate 106.6, Fiber 4.1, Sugar 66.1, Protein 11.2

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