Recipe: Olive oil and cornmeal cake

Published: Wednesday, Oct. 10, 2012 - 12:00 am | Page 2D

Prep time: 15 minutes

Total time: 1 hour 30 minutes (includes cooking time)

Serves: 8

The combination of cornmeal and extra-virgin olive oil lends texture and fruitiness to this versatile cake. It's the perfect partner to coffee in the morning or strawberries and freshly whipped cream after dinner. Recipe from "The Good Neighbor Cookbook" by Sara Quessenberry and Suzanne Schlosberg.


1 cup all-purpose flour, spooned and leveled

1/2 cup cornmeal

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

3 large eggs

1 cup sugar

1 (8-ounce) container crème fraîche or sour cream (about 3/4 cup)

3/4 cup extra-virgin olive oil


Preheat the oven to 350 degrees. Lightly oil and flour a 9-inch cake pan, tapping out the excess flour, and line the bottom with parchment paper, or oil and flour a 9-inch springform pan.

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

In a large bowl, whisk together the eggs, sugar and crème fraîche. While whisking, slowly drizzle in the oil. Add the flour mixture and whisk until just combined (do not overmix). Scrape the batter into the prepared pan and bake until the top is golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool for at least 30 minutes on a wire rack before unmolding.

If using a cake pan, invert the cake onto a plate, remove the parchment, and invert again to serve the cake top side up. For the springform pan, remove the ring and use a spatula to slide the cake onto a plate.

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