Vanilla Olive Oil Pound Cake with Roasted Rosemary Grapes

Pound cake has been around for a very long time, as the original recipe dates back to the early 1700’s. The cake was called pound cake because the only ingredients were one pound of flour, one pound of sugar, one pound of butter and one pound of eggs … that’s a lot of cake!

Although modern recipes deviate from using only those four ingredients (and in lesser amounts), the name has stood the test of time.

This vanilla pound cake is a cake lovers cake. The vanilla is very aromatic and adds warm, floral notes with a gentle yet, distinct flavor. The olive oil adds richness (with less saturated fat and cholesterol than butter) and yields a moist tender crumb. This cake is not only a fitting ending to a simple soup and salad supper but, is a definite crowd-pleaser for brunch!

Ingredients:

  • 2 1/4 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cup sugar
  • 3 eggs
  • 2/3 cup whole milk, plus 2 Tablespoons
  • 2 teaspoons vanilla
  • 3/4 cup extra-virgin olive oil, plus some for oiling pan (Delicate)
  • Rosemary-roasted grapes
  1. Whisk together the flour, salt, baking powder and sugar.
  2. In a separate bowl, combine the eggs, milk and vanilla. Whisk in the olive oil. Gradually, mix in the dry ingredients.
  3. Oil a 9 x 5 x 3-inch loaf pan and then pour the batter into the pan. Bake in a 350* oven for 60 minutes or until cake tester comes out clean. Cake should be golden on top. Let cool in pan for 10 minutes and then remove from pan and transfer to a rack to cool completely.
  4. To serve, cut into generous slices and top with warm rosemary-roasted grapes.

 

 

 

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