Maple Yogurt Olive Oil Cake with Tender Crumb
This moist olive oil cake combines the natural sweetness of maple syrup with tangy yogurt for a perfectly balanced dessert. The olive oil creates an incredibly tender crumb while keeping the cake light and fluffy. Perfect for afternoon tea, brunch gatherings, or as a simple weeknight dessert. The maple syrup provides depth of flavor while the yogurt adds moisture and a subtle tang that complements the fruity notes of the olive oil.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Beat eggs slightly and combine with maple syrup, yogurt and vanilla creamer until smooth
- 3
Mix flour, salt and baking powder separately then add to wet ingredients, stirring until just combined
- 4
Add olive oil and fold gently until fully incorporated with no oil floating on top
- 5
Pour into greased bread or cake pan and bake on center rack for 45-50 minutes until edges are brown and toothpick comes out clean
- 6
Cool slightly before cutting into pieces
Tips
Use room temperature ingredients for easier mixing and better incorporation
Don't overmix once flour is added to maintain tender texture
Line pan with parchment paper for easy removal
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally dusted with powdered sugar or with fresh berries
Common Mistakes
Don't overmix batter to avoid tough cake
Ensure oil is fully incorporated to prevent greasy pockets
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular vanilla instead of vanilla creamer?
Yes, substitute with 1 teaspoon vanilla extract. The creamer adds slight richness but extract works perfectly fine.
How long does this cake keep?
The cake stays moist for 3 days at room temperature or up to 1 week refrigerated when properly covered.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.