Summer Berry Cake

Starting with 3 fresh berries, this loaf cake will be a welcomed sight at any warm-weather gathering. And it’s a breeze to prepare—just whisk in the below ingredients, fold in the fruit, and bake. Thanks to our Estate Extra Virgin Olive Oil in the batter, the cake turns out exceptionally moist and tender on the edges. Let us know if you choose to make this one for any summer gathering, we'd love to know how it turned out for you. 

Ingredients:

• 1 cup Estate Extra Virgin Olive Oil, plus more for greasing
• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 cup milk
• 3 eggs
• Grated zest of 1 lemon
• 1/2 cup fresh blackberries, plus more for garnish
• 1/2 cup fresh raspberries, plus more for garnish
• 1/2 cup fresh blueberries, plus more for garnish
• Confectioners’ sugar for dusting

Directions:

Preheat an oven to 350°F. Grease a rectangular bread pan, line the bottom of the pan with parchment paper, then grease the parchment.

In a medium bowl, whisk together the flour, both sugars, the baking powder and salt. In a large bowl, whisk together the olive oil, milk, eggs and lemon zest, then whisk in the flour mixture until combined. Using a rubber spatula, fold in the berries.

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool 10 minutes, then invert the cake onto the rack and let cool completely.

Just before serving, dust the cake with confectioners’ sugar and garnish with berries.

This recipe was modified from the William Sonoma Test Kitchen