Avocado Oil Cake
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ingredients
Cake
- nonstick baking spray
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/3 cups La Tourangelle Avocado Oil
- 1 1/3 cups milk, room temperature
- 3 eggs
- zest of 1 lemon
ingredients
Cherry Compote
- 3-4 cups pitted cherries, frozen or fresh
- 1/2 cup sugar
- 1/4 cup orange juice
ingredients
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Method
For the Cake:
Step 1
Preheat the oven to 350°F. Lightly spray a 9x3-inch cake pan with nonstick baking spray.
Step 2
In a medium bowl, add the flour, sugar, baking powder, salt and baking soda, mix until combined.
Step 3
In a large bowl, whisk together the La Tourangelle Avocado Oil, milk, eggs and lemon zest. Gradually whisk in the dry ingredients until well combined.
Step 4
Pour the batter into the prepared cake pan and bake for 45 to 50 minutes. Start checking to see if the cake is done around the 35 minute mark. Cool completely.
For the Compote:
Step 1
In a medium sized saucepan, add the cherries, sugar, and orange juice. Bring to a boil then reduce heat and simmer for about 10 minutes. Cook until reduced by half, you should end up with about 2 cups of compote. Let cool.
For the Whipped Cream:
Step 1
In a stand mixer, add heavy cream, powdered sugar and vanilla. Whip on medium speed until stiff peaks form, about 2 to 3 minutes.
To Assemble:
Step 1
Invert cake. Dollop with whipped cream and top with cherry compote. Store any leftover cake in an airtight container in the fridge for up to 3 days.