A Different Cake
Discover the charm of "A Different Cake," a moist and flavorful dessert that skillfully combines classic baking techniques with unexpected twists. This unique olive oil cake is elevated by the earthy aroma of fresh rosemary and the vibrant zest of orange, making it a sophisticated treat perfect for any occasion. The velvety batter, enriched with Greek yogurt and a hint of vanilla, bakes to perfection in just 40 minutes, creating a tender crumb that’s both light and satisfying. A simple dusting of powdered sugar adds a delightful finish, letting the complex flavors shine. Ideal with a cup of tea or as a centerpiece for gatherings, this versatile recipe offers a refreshing take on traditional cakes. Perfect keywords for SEO include "olive oil cake," "rosemary dessert," "orange zest cake," and "easy unique cake recipe."
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.25 cups Olive oil
- 3 Eggs
- 0.5 cups Plain Greek yogurt
- 1 tablespoon Fresh rosemary, finely chopped
- 1 teaspoon Orange zest
- 1 teaspoon Vanilla extract
- 0.25 cups Milk
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the olive oil to the butter mixture and beat until fully incorporated.
Add the eggs, one at a time, beating well after each addition. Then mix in the Greek yogurt, finely chopped rosemary, orange zest, and vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, lightly dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 166.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 352 mg | 27% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
