Olive Oil Breakfast Cake with Blueberry Compote
We love baking with Olivelle! Elevate your baked goods with their gourmet EVOO, balsamic vinegar, and infused salts.
Olive Oil Breakfast Cake with Blueberry Compote
Description
This cake is the perfect addition to your Sunday brunch.
Ingredients
Scale
Cake
- 2 ½ cups All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Olivelle Vanilla Bean Sea Salt
- ½ cup Olivelle Blood Orange Olive Oil
- ¼ cup Olivelle Summer Peach Balsamic Vinegar
- ¾ cup Milk
- 2 cups Sugar
- 4 Large Eggs
- Powdered Sugar, for dusting
- Peach Slices, for topping
Blueberry Compote
- 2 cups Blueberry
- 1 Lemon, juiced
- 2 Tbsp Olivelle Summer Peach Balsamic Vinegar
- 1/4 tsp Olivelle Vanilla Bean Sea Salt
Instructions
- Preheat the oven to 350°F degrees and set the oven rack in the middle. Grease a bundt pan with oil and dust with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and Vanilla Bean Salt.
- In a large bowl mix together the Blood Orange Oil, Summer Peach Balsamic, sugar, and eggs until well combined. Add in ½ the flour mixture, mixing just until combined, then add the remaining flour. Stir, scraping down the sides, until just combined.
- Pour the mixture into the prepared pan and transfer to the oven. Bake for 55-60 minutes or until a toothpick comes out clean. Let the cake cool for about 15 minutes before removing from the pan onto a wire rack. Let cool completely before decorating.
- In a small saucepan over medium heat, combine the blueberries, lemon juice, and Summer Peach Balsamic. Cook, stirring every few minutes, until blueberries break down and form a jam-like consistency, about 15 minutes.
- Dust cake with powdered sugar, top with blueberry compote, and peach slices.
Notes
Prep time: 10 minutes
Cook time: 60 minutes
Recipe courtesy of olivelle.com.
