Olive Oil Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper, then grease the paper.

Whisk dry ingredients: In a medium bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.

Mix sugars and eggs: In the bowl of a stand mixer fitted with the paddle (or large bowl with a hand mixer), combine granulated sugar and light brown sugar. Add the eggs one at a time, mixing briefly after each just until incorporated.

Add wet ingredients: With the mixer on low, slowly stream in the extra-virgin olive oil until combined. Add the milk, Greek yogurt (or sour cream), vanilla extract and lemon zest and mix until smooth. Scrape down the bowl as needed.

Combine wet and dry: With the mixer on low speed, add the dry ingredients in two additions, mixing just until combined after each addition. Do not overmix; batter should be smooth and pourable.

Bake: Pour the batter into the prepared pan, smoothing the top. Bake at 350°F (175°C) for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.

Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, invert onto the rack, remove parchment, then invert again to right-side-up. Cool completely (30–45 minutes) before adding caramel so it doesn't melt through the cake.

Prep passion fruit pulp and cream: If using fresh fruit, scoop pulp and strain seeds through a fine-mesh sieve to yield 1/2 cup smooth pulp. Measure heavy cream and have butter at room temperature.

Make caramel: In a heavy-bottomed saucepan over medium heat, combine 3/4 cup granulated sugar and 2 tablespoons water (and 1 tsp corn syrup if using). Gently swirl the pan (do not stir) until the sugar dissolves. Continue cooking, watching closely, until the sugar turns an amber color (about 6–9 minutes).

Add butter carefully: Remove the pan from heat and immediately add the 4 tablespoons butter, stirring until melted and combined. The caramel will bubble vigorously—stand back and stir carefully.

Temper in cream and passion fruit: Slowly pour in the 1/2 cup heavy cream while stirring (mixture will bubble). Return to low heat and stir until smooth and slightly thickened, about 1–2 minutes. Stir in the 1/2 cup lilikoi/passion fruit pulp and 1/4 tsp sea salt. Taste and adjust salt or acidity (add a little more pulp if you’d like brighter fruit flavor).

Cool to spreading temperature: Let the caramel cool for 15–20 minutes until warm but pourable. If it becomes too thick, warm gently over low heat while stirring. If it separates, whisk vigorously to recombine.

Glaze the cake: Place the cooled cake on a serving plate. Spoon the warm (not hot) lilikoi caramel over the center of the cake and use an offset spatula to gently spread it toward the edges, allowing some to drip down the sides. Reserve a small amount of caramel for serving if desired.

Rest: Let the glazed cake sit at room temperature for 20–30 minutes so the caramel sets slightly. For a more set finish, chill briefly (10–15 minutes) but bring back to room temperature before serving for best texture.

Finish and serve: Dust the cake lightly with powdered sugar if desired and garnish with fresh passion fruit halves or sliced strawberries. Slice and serve, passing extra warm lilikoi caramel on the side.