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Olive oil cherry cake

Course Dessert
Cuisine American
Keyword blackeberry pound cake, cherry cake, olive oil cake
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 1 8" cake (serves 10 people)
Author Dikla

Ingredients

  • 1 Cup Fresh cherries, pitted and cut in half (150 g / 5 oz)
  • 1 Cup Cake Flour (120 g / 4 oz)
  • 2/3 Cup AP Flour (80 g / 2.5 oz)
  • 1/4 Cup Almond flour (40 g / 1.5 oz)
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cardamom
  • 1 Cup Olive oil (200 g / 7 oz)
  • 3/4 Cup Full Fat Sour cream (200 g / 7 oz)
  • 4 Large Eggs
  • 1 1/2 Cup Sugar (300 g / 11 oz)

Instructions

  1. Preheat oven to 325F. Line the bottom of 8" pan with parchment paper.

  2. In a large bowl, sift together the flours, baking powder, baking soda, and spices. Use a fork to blend it all. Set aside.

  3. In a bowl of a standing mixer, fitted with the paddle attachment, beat together the sugar and eggs on medium speed for about 1 minute.

  4. Reduce speed to low and drizzle in the olive oil.

  5. Add the flour in three additions alternating with the sour cream, starting and finishing with the flour mixture.

  6. Pour batter in the prepared cake pan and dot the cake with the pitted cherries.

  7. Bake for 55-70 minutes or until a toothpick comes out clean from the center of the cake.