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Prep time
15 minutes
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Cook time
1 hour 10 minutes
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Makes
One 9-inch cake
Author Notes
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
Ingredients
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2 cups
All purpose flour
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1 3/4 cups
Granulated sugar
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1 1/2 teaspoons
Kosher salt
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1/2 teaspoon
Baking soda
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1/2 teaspoon
Baking powder
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1 cup
Extra-virgin olive oil
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1/3 cup
Sour cream
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1 3/4 cups
Whole milk
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3
Large eggs
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2 tablespoons
Grapefruit zest
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1/4 cup
Fresh grapefruit juice
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1/4 cup
Dark rum
Directions
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Preheat oven to 350 degrees. Grease and flour a 9-inch cake pan, set aside. (Can alternatively use a deep dish pie pan.)
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In a medium sized mixing bowl, whisk or sift together flour, sugar, salt, baking soda, and baking powder.
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In another large mixing bowl combine oil, sour cream, milk, eggs, grapefruit zest and juice, and rum. Whisk together until thoroughly combined.
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Dump dry mixture into wet mixture and stir until just combined. (Some lumps are okay!)
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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.
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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.
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