Olive Oil Cake

 

8 to 10 servings. 

This coffee cake is very easy to make and lasts several days.  It’s terrific for breakfast, with some fruit. 

1-1/2 cups unbleached white flour
1 cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon coarse salt
2 large eggs
¾ cup whole milk (1% works fine too)
½ cup olive oil (mild flavor)
2 -3 teaspoons finely grated orange peel (I used 1 Mandarin orange)

Preheat oven to 325 deg. F.  Oil and flour a 9x5x3 inch metal loaf pan (i.e. bread pan).

Whisk together the first 5 ingredients in a large bowl.  In a medium bowl, whisk together eggs, milk, olive oil and orange peel.  Gradually add egg mixture to dry ingredients, whisking continuously.  Whisk until well blended.  Pour into the loaf pan.

Bake cake 60 to 65 minutes or until a toothpick inserted into the center comes out clean.  Remove pan from oven and cool a rack for 20 minutes.  Use a cake knife or other tool to loosen cake edges from pan.  Invert pan to remove cake.  Place top side down on a serving dish and allow to cool completely.