Olive Oil Cake with Whipped Maple Crème Fraîche and Pomegranate
This cake recipe comes from Female Foodie blog and is inspired by Tulie Bakery in Salt Lake City, where I fell in love with olive oil cake forever (it was even our wedding dessert!). I never had olive oil cake so moist and flavorful. I discovered this copycat version, immediately made it, and was transported. I knew I wanted to bring it to the club and was saving it for the holidays!
The original cake uses a browned butter frosting, but it’s super sweet and I wanted to lighten it up and simplify it so we’re topping the cake with some tangy whipped crème fraîche and juicy, tart pomegranate seeds. You could totally frost this cake with anything you want or top it with whipped cream and any fruit or fruit compote.
Ingredient highlight
Olive oil! Check out my blog post all about olive oil 🙂
Servings 10 – 12
Prep Time 20 minutes 
Cook Time 1 hour Ingredients
- 1 ½ cups (326g) olive oil
- 3 large eggs
- 1 ¼ cups (302g) whole milk
- Zest + juice of 1 lemon (about 3 tbsp juice)
- Zest of 1 orange
- 1 ¼ cups (253g) cane sugar
- 2 cups (245g) flour
- 1 tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup (8 oz) heavy cream
- 1 cup (8 oz) crème fraîche*
- 1-2 tbsp maple syrup
- 1 tsp vanilla bean paste or 1 vanilla bean, seeds removed (optional)
- ½ cup pomegranate seeds
- *What’s crème fraîche? It’s a cultured and soured cream that is very rich and tangy. It’s most similar to sour cream but a bit richer and more tangy. Easily sub with sour cream or whole milk Greek yogurt.
- Note: ~ You will likely have extra whipped crème fraîche leftover. I like to leave this on the table along with extra pomegranate seeds in case someone wants to add more. You could cut the whipped crème fraîche recipe in half if you don’t want any leftovers.
- No springform pan? ~ Bake in two 8×8-inch pans and cut the bake time in half.
Instructions
- Preheat the oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease with olive oil. Place on a baking sheet (this will help catch any olive oil that drips out).
- In a large bowl, whisk together the oil and eggs until smooth. Whisk in the milk, lemon zest + juice, orange zest, and sugar until smooth. Add the flour, salt, baking soda, and baking powder and use a rubber spatula to stir and fold until just combined (try not to overmix). It’s okay if there are lumps!
- Transfer to the prepared springform pan. Bake for 60-70 minutes, or until a toothpick comes out clean (times vary a lot depending on ovens and baking vessels, mine always takes 60 minutes). Let cool completely before serving.
- To make the maple whipped crème fraîche, add the heavy cream to a medium bowl. Use an electric beater to beat until soft and fluffy with stiff peaks (about 2-4 minutes, don’t overbeat!). Add the crème fraîche, maple syrup, vanilla paste or seeds (if using), and a generous pinch of kosher salt and beat until combined. Taste and add more sweetener, if needed.
- Spoon the whip onto the center of the cake and use the back of a large spoon to swoosh it all around the top. Sprinkle pomegranate on top. I like a light drizzle of olive oil and sprinkling of flaky salt on top, but that’s just me!
Items you can prep ahead (optional)
- Bake the cake.
- Remove pomegranate seeds.
- You can “frost” the cake a day in advance as well.
Substitutions:
- To make gluten-free, try substituting with a 1:1 GF all-purpose flour.
- To make dairy-free, try using unsweetened almond milk in place of whole milk.
- I’ve never tried liquid egg replacements, but if you want to make this vegan that would be my only thought!
Storage:
- Store leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. I like to freeze leftovers in slices for emergency cake cravings!
Leftovers + Repurposing:
- This cake is good cold or room temp – decide which you like best.
