With a crispy, crackly outside and a dense velvety center, this cake is one to please a variety of palettes. This version of Maialino's classic olive oil cake recipe leans more toward tropical with strong flavors of olive oil and hints of grapefruit that blend with a kick of dark rum. A portion of the olive oil in the original recipe has been substituted with sour cream to add a subtle tang as well. The cake pictured here is topped with a cream cheese frosting, but it could taste just as decadent with a dollop of unsweetened whipped cream and fresh fruit, or a simple glaze. Whatever you choose, your taste buds will not be bored! —Kylie Berryhill
1 hour 10 minutes
one 9-inch cake
All purpose flour
1 3/4 cups
1 1/2 teaspoons
Extra-virgin olive oil
1 3/4 cups
Fresh grapefruit juice
In This Recipe
Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan, set aside. (Can alternatively use a deep dish pie pan.)
In a medium sized mixing bowl, whisk or sift together flour, sugar, salt, baking soda, and baking powder.
In another large mixing bowl combine oil, sour cream, milk, eggs, grapefruit zest and juice, and rum. Whisk together until thoroughly combined.
Dump dry mixture into wet mixture and stir until just combined. (Some lumps are okay!)
Pour batter into prepared pan and bake for 1 hour and 10 minutes, or until golden on top and a cake tester comes out completely clean.
Remove cake from oven and let cool for 30 minutes in it's pan. After 30 minutes, run a knife around the edge of the pan and invert cake onto cooling rack. Let cool completely.