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Author Notes: Please note, this is called a Olive Oil Cake, but served in this way, it is completely savory. Topped with the sweet tomato confit and a big dollop of sour cream. —localhaven
Olive Oil Cake
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 1/2 baking powder
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup olive oil
- Preheat oven to 325 degrees. Generously oil bread pan and set aside.
- In a large bowl, whisk together flour, sugar, salt, baking soda and baking powder.
- Fold wet ingredients into the dry mixture until almost combined.
- Pour batter into prepared bread pan and bake for 15-20 minutes, until tester comes out clean.
- Let cool for 15 minutes in the pan before removing the bread and continuing to cool on a wire rack.
- 1 pound cherry tomatoes, or a combination of your favorite small tomatoes, halved
- 1/3 cup olive oil
- 1 tablespoon fresh herbs (I like to do a combination of thyme, oregano, sage)
- 1 kosher salt and freshly cracked pepper
- In a large skillet over medium high heat, add the tomatoes and olive oil. Stir in the fresh herbs and a very large pinch of kosher salt with a few grinds of black pepper
- Let the tomatoes get really hot where the oil starts to crack and the tomato skins blister. Then, reduce the heat to medium low and simmer for almost 1 hour. Come back and stir about every 10-15 minutes.
- After an hour, remove from the heat and let cool for 20 minutes. Taste and adjust seasonings if needed.
- To serve, slice olive oil cake, top with a generous amount of tomato confit and a large dollop of sour cream.
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