"[#ad] Over the past year we have certainly baked and cooked more than ever before, and it’s definitely been an experience. Learning how to make new dishes, hopping on trends, and just winging it sometimes. One thing for sure is that we have certainly cooked, baked, and eaten our way through the past year. I have partnered with my friends over @latourangelle and @thefeedfeed to help you cook/bake your way through quarantine and add some brightness to your dishes. I am so excited to share this easy Avocado Oil Cake using La Tourangelle Avocado Oil. This cake is fluffy, has a super tender crumb and a subtle buttery flavor from the Avocado Oil, topped with sweet, whipped cream and a simple cherry compote. It is so easy to make and unbelievably delicious!
#latourangelle #feedfeed"
Avocado Oil Cake
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- Recipe Card
Prep time: 7mins
Cook time: 50mins
Serves or Makes: 12 Servings
Recipe Card
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.