OLIVE OIL CAKE - Lauren Kellp

I must admit that although I’ve come to truly love baking, it’s a rare day indeed that I will choose anything sweet over my typical post dinner indulgence of…..popcorn. But it’s official–I found the best cake of all time, and in my opinion, it’s the absolute perfect dessert for those back porch dinner parties this summer. In case you haven’t noticed, we here at LK live for those dinner parties. In my book, this find is quite the accomplishment–especially for a Monday!

This olive oil cake is so light and fresh and only slightly sweet–thus its appeal! So for you fellow readers who lean more towards the savory side, this cake is for you. It pairs perfectly with a dry white wine or a fabulous rose, and it truly is a crowd pleaser!

OLIVE OIL CAKE - Lauren Kellp

OLIVE OIL CAKE - Lauren Kellp


-1 1/2 cups all-purpose flour

-2 teaspoons baking powder

-1/2 teaspoon salt

-1 cup sugar

-3 large eggs

-1/4 cup whole milk

-3/4 cup extra virgin olive oil

-4 tablespoons almond extract

-4 oz. crème fraîche

-1 peach (sliced into thin wedges)

-1/2 cup blueberries

-1/2 cup blackberries

-1/2 cup cherries

OLIVE OIL CAKE - Lauren Kellp

OLIVE OIL CAKE - Lauren Kellp


-Preheat oven to 350.

-Lightly coat one 8-inch cake pan with coconut oil cooking spray.

-In a small bowl, whisk together the flour, baking powder, and salt.

-In a large mixing bowl, beat the sugar and eggs until light and fluffy.

-Beat in the milk, and then gradually add the olive oil and 2 tablespoons of almond extract.

-Add the flour mixture, and stir until blended.

-Transfer the batter to the cake pan.

-Bake for 35 minutes, or until a tester comes out clean.

-In a small bowl, mix the crème fraîche and remaining almond extract until combined.

-After the cake has cooled, top with crème fraîche mixture and fruit.

-Serve and enjoy!

OLIVE OIL CAKE - Lauren Kellp

OLIVE OIL CAKE - Lauren Kellp