Olive Oil Upside Down Fruit Cake is a recipe I brought home from a Central Market olive oil tasting class. The cake is actually an olive oil sponge cake, but it’s made as an upside down cake with nectarines and plums on the bottom and mixed berries on top. Since that evening I’ve made this cake dozens of times using different kinds of fruit. Nectarines aren’t my favorite, but they work really well here, as do plums. If you are not into cooked fruit, you can skip the upside down part and just make this as an olive oil sponge cake.
New photo to come! I’m not sure what happened to my old one, but it was probably terrible anyway. This cake deserves better. Here’s some Turkish coffee to hold the space.
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 (145 grams)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar (100 grams and 50 grams)
1/2 cup buttermilk
1/4 cup olive oil (50 grams)
1 teaspoon vanilla extract
3 large eggs, separated
3/4 to 1 teaspoon lemon zest
1 tablespoon fresh lemon juice
3/4 to 1 1/4 cup blueberries or raspberries
1 teaspoon flour
Preheat oven to 350 degrees F. Brush bottom of 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 1/2 cup (100 grams) of the granulated sugar in a mixing bowl and stir well. I recommend sifting as 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.
With an electric mixer, beat the egg whites until soft peaks form, slowly adding the reserved 1/4 cup (50 grams) sugar to the whites as you beat. Fold 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)