Blood Orange Olive Oil Cake
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup Rocky Mountain Olive Oil Blood Orange Fused Olive Oil
- ½ cup milk
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour, sifted or King Arthur Gluten-free Measure for Measure Flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
Preheat oven to 350. Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add the milk and vanilla extract, beating until combined.
In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl periodically. Pour batter into prepared pan.
Bake the cake 30 to 33 minutes, until a wooden pick inserted in center comes out clean. Let the cake cool in pan for 5 minutes before removing and let the cake cool completely on a wire rack. Brush with fresh olive oil just before serving.