Savory Olive Oil Loaf Cake
Olive Oil Pound Cake by Jessie Sheehan
June 10, 2020
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June 14, 2020
Savory Olive Oil Loaf Cake
This Olive Oil Loaf Cake is the perfect savory treat. Filled with Italian Fontina cheese, chopped olives and tiny bits of prosciutto, you can serve this cake for breakfast or brunch, or toast it up as a side to a cheese plate!
Pair Recipe with Olive Oil Loaf Cake with:
Marinara Sauce
Similar Colavita Recipes:
Double Chocolate Zucchini Cake by Jessie Sheehan
Polenta Pancakes with Green Tomato Marmalade
Ingredients
Directions
Heat your oven to 350°F.
Oil a 5x9” loaf pan with Colavita Olive Oil.
In a large bowl, whisk flour with baking powder, salt and pepper.
In a medium bowl, lightly whisk eggs, then whisk in milk and Colavita olive oil.
Using a rubber spatula, fold wet ingredients into dry until barely mixed.
Fold in prosciutto, olives and cheese.
Scrape batter into loaf pan and smooth top.
Bake loaf until golden and a toothpick inserted in the center comes out with a few crumbs attached, 45 minutes.
Cool in pan for 5 minutes. Run a knife around the edge to release.
Allow loaf to cool on a rack for about 30 minutes before slicing.
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Ingredients
Directions
Heat your oven to 350°F.
Oil a 5x9” loaf pan with Colavita Olive Oil.
In a large bowl, whisk flour with baking powder, salt and pepper.
In a medium bowl, lightly whisk eggs, then whisk in milk and Colavita olive oil.
Using a rubber spatula, fold wet ingredients into dry until barely mixed.
Fold in prosciutto, olives and cheese.
Scrape batter into loaf pan and smooth top.
Bake loaf until golden and a toothpick inserted in the center comes out with a few crumbs attached, 45 minutes.
Cool in pan for 5 minutes. Run a knife around the edge to release.
Allow loaf to cool on a rack for about 30 minutes before slicing.