Hooray! It’s Friday. I’m glad this week is over because it felt like the most unproductive week ever. At dinner, Todd would ask me what I did during the day and I honestly couldn’t think of anything. Laundry? No, still piled in the basket. Cleaned the house? Nope — messy as usual. I did go to the dermatologist so that was something…and I helped teach Fuzz to ride a bike; but that was her doing, not mine. So to celebrate the end of this super slothful week, here’s an interesting cake.
I got this recipe from a Central Market Olive Oil tasting class where they made the cake with nectarines. If you ever run across an olive oil class, sign up. Olive oil is more interesting than you think and it’s fun tasting different kinds side by side….well, smelling. You only take very tiny tastes. And then of course, you sample the oil in different dishes. I learned that my favorite type was Greek, but for this cake, use a lighter and less robust olive oil. Typical grocery store olive oil should work just fine.
I’ll post a picture later. I have to go buy fruit and olive oil.
Olive Oil Upside-Down Fruit Cake
Olive oil & granulated sugar for pan
5-6 plums or 2-4 nectarines (whatever is in season)
1 1/4 cups cake flour (5 oz)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar (divided use)
1/2 cup buttermilk
1/4 cup olive oil
1 teaspoon vanilla extract
3 large eggs, separated
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 cup blueberries or raspberries
1 teaspoon flour
Preheat oven to 350 degrees F. Brush a 9 inch round springform pan with olive oil and dust with granulated sugar.
Lay sliced plums or nectarines neatly, in whatever pattern you choose, over bottom of pan.
Combine the flour, baking soda, salt and ½ cup of the granulated sugar in a mixing bowl and stir well.
Whisk the buttermilk, olive oil, vanilla and egg yolks together in a second bowl, then add to flour mixture and stir until smooth. Add lemon zest and lemon juice and mix well.
Whip egg whites until soft peaks form. Slowly add the reserved ¼ cup sugar to the whites. Whisk the cake batter into the egg whites until well blended. Pour the batter into the sugared pan covering the plums/nectarines. Toss berries with flour and scatter over the batter.
Bake 30-35 minutes** or until a toothpick inserted in center comes out clean. Cool on a rack for 10-15 minutes and remove the ring from the springform pan. Cool another 5 minutes. Turn over on rack and slowly remove base. Cool and serve with whipped cream.
**The cake may take more or less time depending on fruit. Check it at 30 minutes and continue cooking until it seems golden brown and a wooden pick inserted comes out clean.
(adapted from Paul S. at Central Market Cooking School)