This may sound like an unusual combination, but we’re here to tell you that this as an amazing cake. Not too sweet and hits all the lovely notes of fall. Featured in our cake are Olivelle’s Vanilla Maple Olive Oil and the Cranberry Spice Balsamic Vinegar. Chef Rhonda topped this cake off with beautiful candied cranberries and Olivelle Vanilla Bean Salt.
Vanilla Maple Olive Oil Cake with Cranberry Spice Vinegar Glaze
2019-10-23 08:49:07
Serves 12
Ingredients
- 7 tablespoons unsalted butter, melted, plus more for greasing
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/4 Olivelle Vanilla Bean teaspoon salt
- 1/4 cup extra-virgin olive oil
- ½ cup Vanilla Maple Olive Oil
- 3 tablespoons whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 cup sugar
- 1/2 bag whole cranberries
- Glaze
- 2 cups powdered sugar
- ½ cup of Cranberry Spice Balsamic Vinegar
- Olivelle Vanilla Bean Salt
Instructions
- Preheat the oven to 350°. Butter and flour a 10-inch round cake pan.
- Into a medium bowl, sift together the 1 3/4 cups of flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
- In a large bowl, using a handheld mixer, beat the eggs with the sugar until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients. Fold in cranberries. Pour the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.
- Make Ahead: The cake can be stored at room temperature for up to 3 days.
- Glaze: whisk together the powdered sugar and the vinegar. Pour over cooled cake. Just before serving sprinkle with vanilla bean salt.
Notes
- To candy Cranberries, boil 1 cup water with 1 cup sugar, just until sugar is dissolved. Add cranberries, stir to coat well. With a slotted spoon, remove cranberries, allowing them to drain and place them on a parchment lined pan. Let cool and dry until somewhat sticky, about 30 minutes. Sprinkle cane sugar over the cranberries. Roll in the sugar to completely coat, add more sugar as needed. Let completely dry and set in the pan. Store in an airtight container for up to two weeks. Refrigeration not needed.
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