Back to School Olive Oil Cake with Blackberries

From Jennifer Shelbo, Food and Wine, July 2005

:  I found the recipe made more batter than I needed to fill my cake pan 2/3-3/4 full so I wound up using up the leftover by making
four little cupcakes as well.  My 9” pan is 1 ½ inches deep, if yours is deeper that’s great.  If it’s not either use a larger pan, waste the
extra batter or do the cupcake thing.  If you go with the cupcakes you won’t need one hour for them to bake. Mine were done in about
30 minutes.

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier

2 cups blackberries
1 1/2 tablespoons sugar
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon grated orange zest

Preheat the oven to 350°. Spray a 9-inch cake pan with cooking spray and line the bottom with parchment paper.

In a bowl, whisk the flour, sugar, salt, baking soda and powder.
In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.


In a bowl, toss the blackberries, sugar, oil and zest. Let stand, tossing occasionally, until the sugar dissolves and the berries release
some of their juices, about 30 minutes.

Cut the cake into slices, plate and top with berries.

Yield: 8 servings