Cherry Olive Oil Bundt Cake
Serves 1235 mins prep45 mins cook
A simple, no-mixer needed recipe for moist and fruity Italian olive oil cake, with sweet cherries and creamy glaze.
0 servings
What you need
Instructions
Adjust oven rack to the center position and preheat oven to 350 degrees. Spray or oil a nonstick 12-cup fluted cake pan and lightly dust with flour (make sure to get into the crannies) Toss the cherries in a small bowl with 2 tablespoons flour. Shake off any excess. Stir together the remaining 2 ¾ cups flour, sugar, baking powder, salt and baking soda in a large bowl until combined. Whisk the eggs in a medium bowl. Drizzle in the oil little by little until emulsified. Stir in the milk and extracts. Pour the egg mixture over the flour mixture, stirring just until the batter is smooth and no flour is visible. Gently fold in the cherries. Scrape the batter into the pan. Bake 50-55 minutes, until the cake is golden brown and a toothpick inserted in the middle comes out dry. Cool the cake in the pan 20 minutes, then invert onto a cooling rack to cool completely. Glaze: Stir the sugar and add 2 tablespoons heavy cream in a bowl until smooth. Add more cream by the tablespoon as needed, until you have a thick but spreadable consistency. Set the cake on a wire rack over a piece of parchment paper and drizzle the glaze over. Let it set slightly before slicing.View original recipe