Tuesday, May 22, 2012

Olive Oil Cupcakes

Olive Oil Cupcakes
To me the word "rustic" is comforting and when rustic is used to describe a recipe, it catches my attention.   My mother recently mentioned an Olive Oil cake recipe from Rustic Italian Food that combines both sweet and savory elements.  She knew I would probably be intrigued and she kept saying how much my father loved it.   An email later, and one printed recipe, and it was my turn to see what this cake was all about.  OK, yes it does sound "wet" and the batter is on the loose side but this cake is really good.  Mother really does know best!  The cake has a moist, spongy texture with a subtle layering of  citrus flavorIt's an idea treat for spring and summer.  The recipe calls for a spring form pan but I wanted to test the waters and made the cake as cupcakes,  I discovered, either way, it tastes great. You can decide which way you want to make them.   The directions below are for the spring form pan

2 cups All Purpose flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
Pinch of fine Sea Salt
3 Eggs
2 1/2 cups Granulated Sugar
1 1/2 cups Olive Oil
1 1/2 cups Whole Milk
Grated Zest of 3 Oranges
 Confectioners Sugar for dusting

Preheat oven to 350*.  Line a lower rack oven with aluminum foil in case the cake leaks out some batter. (I used a cookie sheet)

Coat a 10-inch spring form pan with cooking spray and cut a piece of parchment paper to fit the pan and come up about 1/2 inch on the sides.  Fit the parchment into the pan and spray the parchment.

Whisk together the flour, baking powder, baking soda and salt in a medium bowl.  In a large bowl, whisk the eggs and granulated sugar together.

Whisk in the oil, milk and orange zest.  Add the dry ingredients and stir until blended.

Pour the batter into the prepared pan and bake on the middle rack until a toothpick inserted into to the center comes out clean, 45-55 minutes.  The cake will be very moist.  Cool it in the pan on a wire rack for 10 minutes.  Run a knife around the edge to loosen the pan and remove the spring form sides.  Let cool completely then dust with confectioners sugar.

The cake can sit at room temp, loosely covered, for up to 3 days.  Cut slices as you want.