Sweet Stuff: Olive Oil Cake

 When I first saw this recipe in a Bon Appetit magazine, it definitely piked my interest. Olive Oil...really? Apparently this recipe is originally from a coffee shop in Manhatttan called Abraco, and it is one of the items on their menu that is a big hit. 

My first thoughts were, "Well, if it's good enough to sell at a coffee shop, I think I will give it a try." If you are looking for a pound cake with a bit pizazz, this is it! Super yummy and easy to make with minimal/no-fuss ingredients. It has a hint of citrus and olive oil goodness when you take your first bite, but at the same time a very moist, melt in your mouth texture. Enjoy!

Olive Oil Cake Recipe
12 servings 

1 1/2 (7.5oz/210g) cups unbleached white flour (I've done half whole wheat, half white which turned out good as well)

1 cup sugar (225g)(I usually do 3/4 cup honey, agave or maple syrup)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 (180 ml) cup milk
1/2 (120 ml) cup mild-flavored olive oil (notice: mild flavored or light flavored...important...extra-virgin won't give you the same kind of flavor)
2 tsp orange peel, finely grated 

1. Preheat oven to 325*F/190*C. Spray cooking spray into a 9x5x3 metal bread loaf pan, then dust with flour. Whisk first 5 ingredients in a large bowl. Whisk eggs, milk, olive oil and orange peel separately in a smaller bowl. Gradually whisk wet ingredients into dry ingredients. Pour into prepared pan. 
2. Bake for 60-65 minutes, until toothpick inserted in middle comes out clean. Cool in pan for 20 minutes. Remove cake and completely cool.