Campari Olive Oil Cake
(36 votes, average: 3.56 out of 5)
Loading...Wonderful bittersweet citrus notes from the grapefruit and the Campari, and is perfectly balanced with the orange and lemon flavors. The exterior develops a gorgeous golden, crunchy crust that gives way to a beautifully scented, moist interior.
Ingredients
- ¼ cup Unsalted Butter (1/2 stick), melted, plus more for greasing the pan
- 2 cups All Purpose Flour
- 1 ⅔ cups Granulated Sugar
- 1 tsp. Fine Sea Salt
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ⅔ cup Whole Milk
- ⅔ cup Mild Olive Oil
- 3 Large Eggs
- ⅓ cup Campari
- 1 tbsp. Grated Grapefruit Zest
- 1 tbsp. Grated Orange Zest
- 1 tbsp. Grated Lemon Zest
- ¼ cup Fresh Grapefruit Juice
- 2 tbsp. Fresh Orange Juice
- 1 tbsp. Fresh Lemon Juice
- Whipped crème fraîche or whipped cream, sweetened if you like, for serving
Instructions
Heat oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper.
In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda.
In a large bowl, whisk together butter, milk, oil, eggs, Campari, citrus zests, and citrus juices.
Fold the dry mixture into the wet mixture, then scrape the batter into the prepared pan.
Bake until the top is golden and the center springs back when lightly pressed, 45 minutes to 1 hour. (A cake tester might emerge with a few crumbs, which is OK.)
Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides.
Serve with dollops of whipped crème fraîche.