April 9, 2012
I’m one of those, “once you start, you can’t stop” people.
Pinterest: Can’t stop.
Oreos: Oh boy I can’t stop, which is why I buy them only once a year and eat them—all—in secret shame.
Dancing to LMFAO: Cannot stop despite every ounce of dignity in me, which is apparently not very much.
And, now, I cannot stop baking with olive oil. I started with Orange Nutmeg Olive Oil Muffins, moved on to this Vanilla Cardamom Olive Oil Pound Cake and will continue with, well, who knows.
(Got any ideas?)
I’m not quite sure what moved me to make this. As much as I enjoy a pound cake well done, the thought of baking one normally strikes me as boring. Like something that’s only interesting if you’re a serious baker on a quest to perfect a classic.
I’m not a master baker (heh heh) and I’m not about to tussle with pound cake aficionados, no doubt a fiery bunch, by claiming that this is perfect. But, needless to say, I was wrong about making pound cake, at least about making this one adapted from Melissa Clark’s In the Kitchen with A Good Appetite. It’s not boring at all. Quite the opposite, this cake—rustic, easy, warm (even once cooled) and comforting—delivers a rush of excitement that comes from making something exactly as it should be made.
If that makes this a perfect pound cake, dense and moist even without a trace of butter, then so be it. It doesn’t really matter to me. All I know is that once you start eating this cake, you can’t stop.
(Neither can he.)
Vanilla Cardamom Olive Oil Pound Cake
Adapted from Melissa Clark, In the Kitchen with A Good Appetite
(can be shared with kids 12+ mos)*
makes one 9″x5″ loaf
Coconut oil or butter for greasing pan
1 3/4 cups all-purpose flour
2 teaspoons ground cardamom (optional)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup creme fraiche or plain Greek-style yogurt
1/4 cup milk (whole or skim)
1 cup granulate sugar
2/3 cup high quality extra virgin olive oil
3 large eggs
1 1/2 teaspoons vanilla extract
Confectioner’s sugar, for serving (optional)
1. Preheat oven to 350 degrees and grease a 9″x5″ loaf pan. In a large bowl, whisk together flour, cardamom, baking powder, baking soda and salt; set aside.
2. In a separate bowl, combine creme fraiche and milk. Add sugar and mix until well combined. Whisk in olive oil, eggs and vanilla.
3. Add dry ingredients to wet and mix until well combined. Pour batter into prepped loaf pan and bake for about 50 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes, then remove from pan and finish cooling on a wire rack. Serve plain or dusted with confectioner’s sugar. (My cake is pictured topped with three of these oven dried pineapple flowers.)
*Note: While there is nothing in this cake that is unsafe for younger eaters, I recommend it starting at 12 months due to the relatively high sugar content. However old your eaters, be sure to serve an age appropriate portion. A little of this cake goes a long way for little eaters.