Olive Oil Cake with Summer Fruit

Olive Oil Cake with Summer Fruit is rated 4.9 out of 5 by 10.
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 8

Filled with a trio of fresh berries, this cake will be a welcome sight at warm-weather gatherings. And it’s a snap to prepare—just whisk the ingredients together, fold in the fruit and then bake. A dusting of confectioners’ sugar and a fresh-fruit garnish add the finishing touches. Thanks to the olive oil in the batter, the cake turns out exceptionally moist and tender.

Ingredients:

  • 1 cup (8 fl. oz./250 ml) extra-virgin olive oil, plus more for greasing
  • 2 cups (10 oz./315 g) all-purpose flour, sifted
  • 1 cup (8 oz./250 g) granulated sugar
  • 1 cup (7 oz./220 g) firmly packed light brown sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup (8 fl. oz./250 ml) milk
  • 3 eggs
  • Grated zest of 1 lemon
  • 1/2 cup (2 oz./60 g) fresh blackberries, plus more for garnish
  • 1/2 cup (2 oz./60 g) fresh raspberries, plus more for garnish
  • 1/2 cup (2 oz./60 g) fresh blueberries, plus more for garnish
  • 1 nectarine, peeled, pitted and sliced (optional)
  • Confectioners’ sugar for dusting

Directions:

Preheat an oven to 350°F (180°C). Grease a 9-inch (23-cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment.

In a medium bowl, whisk together the flour, both sugars, the baking powder and salt. In a large bowl, whisk together the olive oil, milk, eggs and lemon zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in the berries.

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool 10 minutes, then invert the cake onto the rack and let cool completely.

Just before serving, dust the cake with confectioners’ sugar and garnish with berries and the nectarine slices. Serves 8.

Williams Sonoma Test Kitchen

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Rated 5 out of 5 by from A Delicious Hit! This cake will definitely be made for every occasion from now on! I made three for a family function and afterwards, I had multiple requests for the recipe. I even had my young nephew ask if I had gone to culinary school! :) I used an extra light olive oil because I wasn’t sure which to use. It turned out absolutely perfect. The lemon zest is the star ingredient though - it came through with each bite and was an awesome compliment to all three berries. I only had 8” rounds, so I had to increase the cook time to 1 hour and 15 minutes. A double recipe made three 8” rounds.
Date published: 2022-08-15
Rated 5 out of 5 by from Super easy and taste great! This recipe was super easy to make with my 9yr old niece. I used the gold cake pan mentioned in the fb posting. I buttered the inside of the pan rather than use the olive oil and it came out perfect.
Date published: 2021-08-09
Rated 5 out of 5 by from Delicious Cake Looked delicious and easy to make so I took a chance to make it for the first time to bring to a 4th of July get together. Everyone liked it. Very moist and delicious and great with vanilla ice cream or cool whip.
Date published: 2020-07-05
Rated 5 out of 5 by from Perfect Summer Cake This was my first time making this cake and using a kitchen scale to weigh ingredients. I think made a difference in how it turned out. I used strawberries and blueberries for the fruit and I didn’t have a circle pan on hand so I just used a square. It took less than 60 min to bake. Can’t wait to make this again for friends and family.
Date published: 2020-05-19
Rated 5 out of 5 by from Delicious!!! The cook time seemed off for me as stated in other comments. I cooked it at least an hour and a half. Served with fresh berries and vanilla bean ice cream. Entire family young and old enjoyed
Date published: 2020-04-22
Rated 5 out of 5 by from So Delicious! I first read about this recipe many months ago as it intrigued me. I just baked it today, ITS SO GOOD! Most definitely the best cake ever made. It’s so moist, spongy, and flavorful. You can taste the lemon, olive oil, and the milk. It’s so good even all my guest complimented the cake with a 11/10! Will try again.
Date published: 2020-03-09
Rated 5 out of 5 by from Delicious! Even though I accidentally mixed the ingredients in the wrong order, it came out great. Used chopped strawberries and blackberries. Very moist. Bake time was more like 1 hour & 45 mins.
Date published: 2019-06-11
Rated 5 out of 5 by from Great summer cake! For this cake, I used all fresh strawberries. I diced the berries and macerated in lime juice. I lowered the sugar to 1/2 cup each and supplemented with honey. I topped the cake with sliced strawberries in a neat pattern. Be sure to rotate your pan halfway through baking time. When the cake came out of the oven, I glazed with melted strawberry preserves. Voila! Génial gâteau!
Date published: 2019-06-10
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