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Prep time
20 minutes
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Cook time
1 hour
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Makes
1 bundt cake
Author Notes
This recipe was adapted from Maialino's Olive Oil Cake recipe but uses 1% milk instead of whole, no Grand Marnier, a bit of extra orange juice, and adds some chocolate chips! The chocolate chips sink to the bottom so turn into a sort of chocolate topping. The cake is delicious - orangey and light but has that tell tale olive oil custardy middle with crispy edges. —susan mees
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Ingredients
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2 cups
all purpose flour
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1 3/4 cups
sugar
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1 1/2 teaspoons
salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 1/3 cups
EVOO
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1 1/3 cups
1% milk
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3
large eggs
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1 1/2 tablespoons
orange zest (or about one orange's worth)
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1/3 cup
orange juice
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1/3 cup
mini chocolate chips (you can probably use regular size chips but I only had mini on hand)
Directions
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Preheat oven to 350 degrees. Get out your bundt pan (you could also use a deep cake pan but I only had a bundt pan so here we are).
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In a bowl, whisk the flour, sugar, salt, baking soda and powder.
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Add wet ingredients to dry ingredients one by one. Olive oil, milk, eggs, orange zest and juice. Mix together.
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Add chocolate chips and mix together all ingredients.
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Spray bundt pan with cooking spray and then pour in batter. Make sure to scrape in chocolate chips all around the bundt pan - they will sink to the bottom but you want an even distribution (or as even as possible!).
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Pop the pan in the preheated oven. Set your timer for 60 minutes. Bake until the top is golden brown and crackly and a knife comes out clean
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