Abraço Olive Oil Cake

June 13, 2018

Test Kitchen-Approved

Author Notes:

This olive oil cake from beloved coffee shop Abraço in New York's East Village is everything. The not-too-sweet cake comes together shockingly easily, but also disappears with frightening speed: I've smartened up to know that when I make it, I'd better double-up on the recipe. My family and I can zip through a single loaf the day it's made; the second loaf benefits from a bit of rest, and is superb for a quick breakfast on-the-go in the ensuing days.

The recipe is perfect as is, but sometimes I'll tweak it slightly to make it even less sweet (2/3 cup of sugar versus the whole cup), increase the amount of zest, change up the citrus (Meyer lemon is heavenly), even grease the pan with butter and coarse sugar and/or cornmeal to give the lovely loaf a bit of texture and character. Go wild.

From Bon Appetit via Lingered Upon:

Hana Asbrink

Food52 Review: Featured in: The Orange-Scented Olive Oil Cake I Make 2 Loaves at a TimeThe Editors

Makes: 1 loaf
Prep time: 20 min
Cook time: 1 hrs 5 min


  • 1 1/2 cups unbleached white flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse kosher salt
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/2 cup mild-flavored organic olive oil
  • 2 teaspoons finely grated orange peel
In This Recipe


  1. Preheat oven to 325°F. Oil and flour 9x5x3-inch metal loaf pan. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, olive oil, and orange peel in medium bowl to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan.
  2. Bake cake until tester inserted into center comes out clean, 60 to 65 minutes. Cool in pan on rack 20 minutes. Invert pan to remove cake. Cool completely, top side up.

More Great Recipes:
Bread|Cake|Mediterranean|American|Olive Oil|Milk/Cream|Bake|Weekend Cooking|Winter|Kid-Friendly|Dessert

Reviews (20) Questions (0)

20 Reviews

Jackie January 17, 2019
This recipe is super simple and equally as delicious. I used 2% milk and it worked perfectly. I've made this cake 3 times in 2 weeks because it's just that amazing! It's also a very reliable recipe as the results are always consistent.
Author Comment
Hana A. January 23, 2019
Thanks for sharing your feedback, Jackie! Isn't it just so good? ;)
Valeria P. November 12, 2018
Would this work with a plant based milk? Like rice milk for instance?
Author Comment
Hana A. January 23, 2019
Hi Valeria - I'm sorry I haven't tried it with plant milk, but I bet it would be worth a 1:1 experiment. I bet it would be delicious, as long as you monitor that the bread is sufficiently cooked through.
Jo July 10, 2018
Hi Hana,<br /><br />The cake came out perfect! Instead of 3/4 milk, I used 1/2C milk and 1/4C lemon juice as i I want to have a lemony flavor. Love it!
Author Comment
Hana A. July 13, 2018
What a great idea, Jo, thanks for letting us know! I'm sure the milk + lemon juice also gave it a nice buttermilk-y tang. ;)
Austin B. July 7, 2018
Extremely good, and much more cost-effective than some of the other OO cakes out there.
Author Comment
Hana A. July 13, 2018
Amazing, thanks for the feedback Austin!
Nia M. June 21, 2018
This recipe is amazing!!! I cut the sugar down to 3/4 cup and added fresh juice from the orange due to high elevation baking and the sweetness was perfection! Am going to try a lemon & poppyseed version next time!
Author Comment
Hana A. June 22, 2018
That makes me so happy, Nia! Thanks for reporting back and glad you enjoy the cake so much. Lemon poppyseed is always a good idea. ;)
Joy June 17, 2018
Please change "invest" cake to invert cake. Thank you.
Author Comment
Hana A. June 18, 2018
Thanks for the catch, Joy! Updated now. :)
Anitac June 17, 2018
Can I just double this recipe to make 2 loves??? Have you tried with other citrus??
Author Comment
Hana A. June 18, 2018
Hi Anitac - I've done both (1. double the recipe to divide among 2 pans; 2. make the same recipe twice - this is good if you have small children around :)). The batter is very friendly to other citrus; lemon and Meyer lemon are especially good. Let me know how it turns out for you!
Lee June 16, 2018
Would this be good with almonds (toasted) added? As slivers or finely chopped?
Author Comment
Hana A. June 18, 2018
Hi Lee - almonds sound delicious. I think any variation (toasted slivers on the top, or chopped/ground in the batter) would be lovely. Let us know how it turns out!
Tammy O. June 15, 2018
Can I substitute a gluten free flour in this recipe? My daughter has celiac.
Author Comment
Hana A. June 18, 2018
Hi Tammy - we haven't tried it, but I bet it'd turn out great. Let us know how it goes, thanks!
Karen T. September 13, 2018
Hi I made the cake and it is delicious. My family loved it
Author Comment
Hana A. September 14, 2018
Thanks for letting us know, Karen!