Olive Oil Cake with Stone Fruits and Kefir Cream Frosting
Ingredients
- 1` cup extra virgin olive oil (plus more for greasing)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk (or macadamia milk)
- 1 lemon zest, grated
- ⅓ cup peaches, sliced
- ¼ cup blueberries
Kefir Cream Frosting and Jam Topping
- 8 cups powdered sugar
- 4-6 tbsp plain, whole milk kefir
- 2 tbsp vanilla
- 1 cup butter, softened
- 1 cup jam of your choice
Instructions
- Preheat an oven to 350°F (180°C). Grease a 9-inch (23-cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment.
- In a medium bowl, whisk together the flour, both sugars, the baking powder, and salt.
- In a large bowl, whisk together the olive oil, milk, eggs, and lemon zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in the peach slices and blueberries.
- Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Transfer the pan to a wire rack and let cool 10 minutes, then invert the cake onto the rack and let cool completely.
Kefir Cream Frosting and Jam Topping
- In a large bowl with an electric mixer, whisk together softened butter until smooth. Slowly add in vanilla extract and whole milk kefir and mix until smooth.
- Turn the mixer to low speed and slowly add in powdered sugar (1/2 cup at a time) until blended well. If needed, add more whole milk kefir to get a smoother consistency.
- Use a spoon or a knife to smear the frosting.
- Spread jam of choice over the frosting.
Tried this recipe?Let us know how it was!
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