Olive Oil Breakfast Cake With Blueberry Compote
Olive Oil Breakfast Cake With Blueberry Compote
Olivelle
12
10 minutes
60 minutes
American
Breakfast
This breakfast cake is the perfect addition to your Sunday brunch- a little more dense and bread for a hearty meal. Our Blood Orange Olive Oil keeps this cake moist, but the addition of the Summer Peach Balsamic Vinegar gives the cake a crunchy exterior. Topped with a fresh blueberry compote and peaches for bright flavor.
Ingredients
Cake
- 2 ½ cups All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Vanilla Bean Sea Salt
- ½ cup Blood Orange Olive Oil
- ¼ cup Summer Peach Balsamic Vinegar
- ¾ cup Milk
- 2 cups Sugar
- 4 Large Eggs
- Powdered Sugar, for dusting
- Peach Slices, for topping
Blueberry Compote
- 2 cups Blueberry
- 1 Lemon, juiced
- 2 Tbsp Summer Peach Balsamic Vinegar
- ¼ tsp Vanilla Bean Sea Salt
Directions
- Preheat the oven to 350F degrees and set the oven rack to the middle. Grease a bundt pan with oil and dust with flour
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl mix together the oil, sugar, and eggs until well combined. Add in ½ the flour mixture, mixing just until combined, then add the remaining flour. Stir, scraping down the sides, until just combined.
- Pour mixture into the prepared pan and transfer to the oven. Bake for 55-60 minutes or until a toothpick comes out clean. Let the cake cool for about 15 minutes before removing from the pan onto a wire rack. Let cool completely before decorating.
- In a small saucepan over medium heat combine the blueberries, lemon juice, and peach balsamic. Cook, stirring every few minutes, until blueberries break down and form a jam-like consistency, about 15 minutes.
- Dust cake with powdered sugar, top with blueberry compote, and peach slices.