Sunshine On a Cloudy Day

Among the many things I've learned this week - including the shocking revalations that I love Los Angeles and this gluttinous sandwich - I discovered I would walk a mile for olive oil cake.

In fact, I walked multiple miles to try Mozza's rosemary olive oil loaf cake last week. And after a long bus ride and walk (and a pit stop my sister will tell you about if you're trustworthy), that little loaf of cake tasted pretty good. But if I'm being honest, it wasn't the cake of my dreams.

That title is reserved for the sunshine-y version I'd made weeks before and declared my new winer cure-all. That cake was delicate and wonderfully moist, with a lingering sweetness and all the warmth of the sunny California coast. Flecked with vanilla beans and brigthened by orange zest, the golden round disappeared quickly as both myself than my husband snitched slivers to get us through the rainy days.

Coming from a girl who previously regarded basic cakes as boring, updating one with olive oil was a revelation. Swapping olive oil for the neutral flavored cooking oil deepened the flavor of an otherwise typical cake and delivered a subtle fruitiness and a spongy texture that left me pining for more. I devoured that first small square of cake alongside a scoop of vanilla bean ice cream; then, not able to contain my craving for more, I stole a bite from my husband's plate and sighed in satisfaction.

I know, I'm cheating again because this isn't really a solo dining recipe. It could sort of fit the bill if you baked it in little loafs a la Mozza to squirrel away in the freezer and warm up whenever you need a pick me up. But I'd advise going big and inviting some friends over to celebrate it. It's just that kind of cake.

Vanilla-Olive Oil Cake
Do not omit the vanilla bean from this cake on account you think it's expensive. I bought my bean from the bulk section for 8 cents, and the recipe - from the wonderful Jess Thomson - wouldn't have been the same without it. If you want to portion this out into single servings, try dividing the batter between those adorable miniature loaf pans or even a muffin tin if that's what you have on hand.

Makes 1 8" cake

Vegetable or olive oil spray
1 cup low fat milk
1 (3-inch) piece vanilla bean, split lengthwise and seeded
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup extra virgin olive oil (like Trader Joe's Spanish Olive Oil)
Zest from one orange

Preheat the oven to 350 degrees, and position a rack in the middle of the oven. Grease an 8” cake pan with the oil spray (or line it with parchment paper), and set aside.

In a small saucepan, bring the milk and the seeds from the vanilla bean to a bare simmer. Remove from heat and set aside to steep.

In a medium bowl, whisk the flour, baking powder, and salt together to blend. In a large bowl, whisk the eggs and sugar until well blended. Add the warm milk to the egg mixture in a slow, steady stream, whisking until combined. Fold in the flour mixture with a rubber spatula until just incorporated. Add the olive oil and the orange zest, and mix until just blended.

Pour the batter into the prepared pan and bake for 25 to 35 minutes, or until the cake is golden and just beginning to brown at the edges. Let cool 10 minutes in the pan, then transfer the cake to a cooling rack or platter (depending on if you plan to serve it warm or at room temperature.)
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Adapted (just a wee bit) from Jess Thomson of Hogwash