Here’s a recipe for olive oil cake with plums. Why? I love stone fruit and I love baking with olive oil. I had a bunch of plums from my CSA box this week that arrived ripely. By day 3 were about to peace out. This olive oil cake with plums has a tight crumb, and is perfect with a dollop of fresh cream or ice cream. Enjoy this olive oil plum cake in the summertime!
Im working through reshooting and retesting some of my old recipes, and this is one of my very first recipes from back in the day. This olive oil cake with plums is one of my favorite, go-to, standby summer desserts. It looks really classy but is very easy to make and comes together in about an hour.
You already know how much I love olive oil baking. You may have seen my gluten free olive oil loaf, or my olive oil cake with labne and figs. Or maybe my flourless chocolate olive oil cake?? You get the point 🙂
I love olive oil baking because it feels slightly healthier, and is a fun twist on baking rather than just the traditional butter or shortening approach.
Hope you try and love this cake, too. I adapted this recipe from the New York Times – thank you Martha Rose Schulman for your work!!Print
- 1 cup (125 grams) of whole wheat flour
- 3/4 cup (90 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1/4 teaspoon (4 grams) sea salt
- 1/2 a stick (60 grams) unsalted butter, room temp
- 1/2 cup (70 grams) extra virgin olive oil
- 1/2 cup (100 grams) regular white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 5 small plums sliced into 8ths
- Get ready. Preheat oven to 350F, spray a 10″ tart pan with cake spray, and measure or weigh out your ingredients: flours, baking poweder, and salt in one bowl, sugar in another bowl, butter alone, olive oil alone. Have the extracts on hand but don’t necessarily measure those out yet. Pit/Slice your plums.
- Make the cake batter. First thing is the butter. Throw into the stand mixer on a medium speed and whip until it’s soft, probably a minute or so. Then olive oil — toss it in and mix on the same speed for another minute. Then pour in the sugar. 1 minute on medium. Then the eggs, add one then mix for a few seconds; add the other egg, then mix for a few seconds. Then the extract. I looove almond extract so this is where i deviated from the NYT recipe — i did equal amounts of vanilla and almond extract. LAST, add in the flours by thirds and mix on the LOWEST speed until it’s JUST incorporated. The more you mix, the more the glutenz activate in the flour and the tougher the batter becomes.
- Prepare for oven and bake. For me this was a thick batter so had to spread it around. I, fairly carelessly, arranged the plums on top. Bake for 40 minutes. You’ll know it’s done with the top is light brown and the cake has just pulled away from the sides of the pan.
- Finish and enjoy. Remove from oven and let cool completely; serve with some whipped cream or ice cream if you wish!
*This recipe was updated in June 2019 with new photos and additional copy.2