There is a time and a place for loads of fluffy frosting, but I’m here to tell you that now is not that time. Butter is a precious commodity that I’m reserving for big pots of cacio e pepe and late-night chocolate chip cookies. Today, I’m campaigning for this olive oil snacking cake to be your new go-to sweet any time of the day, any day of the week. A super moist crumb singing with a light acidity from olive oil is met with swirls of sweet berry compote using literally any berries or stone fruit you have on hand, either fresh or frozen. The best part is it that it stays just as fresh even a couple of days after baking, making it perfect for a morning sweet or an after-dinner nosh.
I give you permission to take this recipe and run with it. You could skip the compote and just add 2 cups of fresh berries, you could skip fruit all together and add dark chocolate chips, or you can even go really wild like I do occasionally and use half berries, half chocolate. Same goes with the batter, which you can amp up with a teaspoon of anything from vanilla or almond extract to ground cinnamon or nutmeg. Any way you take this cake, it’s going to be looking like a snacc.
This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances, where we used our GE Profile Smart Oven to bake this cake!
For the Berry Compote
- 2 cups mixed berries, fresh or frozen
- 1/ 2 cup granulated sugar
- 1 teaspoon kosher salt
For the Cake
- 1 cup olive oil
- 1 cup granulated sugar
- 3/ 4 cup buttermilk
- 1/ 2 cup light brown sugar
- 2 eggs
- 2 cups all purpose flour
- 2 teaspoons kosher salt
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon baking powder
Make the Compote
In a medium saucepan, combine the berries, sugar, and salt over medium-high heat. Cook, stirring often, until the berries have broken down and the juices have thickened, 15-20 minutes. Remove from the heat and let cool slightly, then transfer to a blender and puree until smooth. Let cool.
Make the Cake
Preheat the oven to 350°F and line a 8-inch square cake pan with parchment paper.
In a large bowl, whisk together the olive oil, granulated sugar, buttermilk, brown sugar, and eggs until smooth. Add the remaining ingredients and stir until just combined. Pour into the prepared cake pan and then drizzle the puree on top, using the tip of a knife to swirl.
Bake, rotating halfway through, until golden brown and a toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Remove from the oven and let cool completely, then slice and serve.