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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 Levy Frances

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

  • Preheat oven to 325F. Line the bottom of 8" pan with parchment paper.
  • In a large bowl, sift together the flours, baking powder, baking soda, and spices. Use a fork to blend it all. Set aside.
  • 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.
  • Reduce speed to low and drizzle in the olive oil.
  • Add the flour in three additions alternating with the sour cream, starting and finishing with the flour mixture.
  • Pour batter in the prepared cake pan and dot the cake with the pitted cherries.
  • Bake for 55-70 minutes or until a toothpick comes out clean from the center of the cake.