Olive Oil Breakfast Cake with Blueberry Compote
Olive Oil Breakfast Cake with Blueberry Compote
Brie Thompson
12
15 minutes
90 minutes
Moist, tender, and just sweet enough, this olive oil breakfast cake is the star of my brunch table. Blood Orange Infused Olive Oil adds bright citrus flavor, and Summer Peach White Barrel Aged Balsamic brings a fruity tang that pairs beautifully with the fresh blueberry compote. Top each slice with juicy peaches and a dusting of powdered sugar.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Cake
- 2 ½ cups All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Vanilla Bean Infused Sea Salt
- ½ cup Blood Orange Infused Olive Oil
- ¼ cup Summer Peach White Barrel Aged Balsamic
- ¾ cup Milk
- 2 cups Sugar
- 4 Large Eggs
Blueberry Compote
- 2 cups Blueberries
- 1 Lemon, juiced
- 2 Tbsp Summer Peach White Barrel Aged Balsamic
- ¼ tsp Vanilla Bean Infused Sea Salt
Garnish
- Powdered Sugar, to dust
- Peach Slices, to top
Directions
- Preheat the oven to 350°F and set the oven rack to the middle. Grease a bundt pan and dust with flour. Set aside.
- Whisk together the flour, baking powder, baking soda, and Vanilla Bean Infused Sea Salt in a medium bowl.
- In a separate large bowl, combine the Blood Orange Infused Olive Oil, Summer Peach White Barrel Aged Balsamic, milk, sugar, and eggs until well combined. Add half of the flour mixture and fold just until combined. Add the remaining flour mixture and fold, scraping down the sides, until just combined.
- Pour the batter into the prepared bundt pan. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack. Let cool completely before decorating.
- Combine the blueberries, lemon juice, Summer Peach White Barrel Aged Balsamic, and Vanilla Bean Infused Sea Salt in a small saucepan over medium heat. Cook, stirring every few minutes, until the blueberries break down and the compote thickens to a jammy consistency, about 15 minutes.
- Dust the cake with powdered sugar. Top with the blueberry compote and peach slices. Serve immediately.