How the heck did we even get to the last weekend of February?? Let's celebrate successfully sitting at home with an unfussy Olive Oil Crumb Cake, with this year's events taking on a whole different meaning on a winter hibernation (something I always loved the idea of if, if you ever asked me). Have you ever had an olive oil cake? What are your thoughts on them?
It’s been a long while since a lemon recipe has shown up here and it seemed mighty time to make up for this with a cake that has never appeared here, though snack cakes are something that I truly believe should frequently show up in life. Putting olive oil in a cake is also somewhat new here as it hasn't frequently been done much, but the results of this cake show why it should show up more!
Cakes shouldn’t really be left for special occasions, though there is room for those types of cakes, there is also plenty of space for cakes that are unassuming, rustic and fit into daily life without needing much attention in the baking process or thereafter.
This Olive Oil Crumb Cake definitely ticks those boxes with the easy cake coming together easily and taking advantage of the last days of winter lemons and finishing with a honey crumb topping that could most definitely be doubled to stand out more, but this is not the time for anything to take center stage and that is what I love about this cake.
How to prepare the Olive Oil Crumb Cake
- Create the crumb: Mix the warm honey until the olive oil and honey are smooth and add in the flour until it's a rough crumble.
- Ribbon those eggs and sugar: Beat until well combined and they form a ribbon.
- Add the lemon flavor: The juice and zest will be the heartbeat of this cake.
- Mix the dry ingredients: Combine in a separate bowl.
- Combine the dry and wet ingredients: Combine the dry ingredients into the wet ingredients until a cake batter has formed.
- Drizzle in the olive oil: Add in the olive oil in installments while mixing until fully combined.
- Pour into the cake tin: Smooth out the cake batter and top with the honey crumb.
- Bake: We want this perfectly golden and a skewer clean.
- Allow to cool: Once cool, slice and serve.
Tips for the best Olive Oil Crumb Cake
Just mixing the crumb: key to the crumb is to not over mix once the flour has been added in, you want tiny patches of flour to remain in the base of the bowl.
Cover with aluminum foil whilst baking: The crumb topping will be quite golden by the 40 minute mark, so the recommendation is to cover the top with aluminum foil so the cake can continue to bake without crisping or drying out the topping up too much.
The cake tin used here: The size of cake tin for this cake is 20 cm/8 inches.
Other cakes you'll enjoy
Lemon Cake with Rosemary Glaze
Upside Down Plum Passionfruit Cake
Gateu Fondant aux Poires - French Pear Fondant Cake
How to make:
Greaseproof your cake tin and preheat your oven to 180C/350F.
Place the warmed honey in a bowl and add ⅕ of the olive oil and whisk until combined, repeat with the remaining olive oil until the honey and olive oil is combined.
Add in ¼ of the flour and fold through until the flour is combined, repeat with the remaining flour, until the mixture resembles uneven breadcrumbs. Set aside.
To make the olive oil cake, beat the eggs and sugar in a bowl until pale and fluffy and a ribbon has formed, approximately 3 minutes with a hand mixer.
Add in the lemon juice and zest and beat for 1 minute until well combined.
Place the flours, baking powder, baking soda and salt in a separate bowl and stir until combined.
Add to the sugar and lemon mixture and beat on low until just combined.
Pour in ⅕ of the olive oil and combine on low until just combined, repeat until the olive oil has been fully incorporated.
Pour the batter into your cake tin.
Top with the honey crumb mixture and press it down lightly to hold into the top of the cake.
Bake for 55 minutes or until a skewer comes out of the center of the cake clean and doesn’t feel oily when you rub the skewer between your fingers.
Remove and allow to cool.
Sprinkle a little confectioner’s or icing sugar over the top.
Slice and serve.
Olive Oil Crumb Cake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Cakes
Description
Lemon flavored olive oil cake with a light honey crumb is the perfect afternoon snack cake where you want a little baked treat without too much hassle.
Ingredients
Honey Crumb
113 grams / ⅓ cup honey, warmed
14 grams / 1 tablespoon olive oil
106 grams / ⅔ cup plain flour
½ teaspoon sea or kosher salt
Olive Oil Cake
2 large eggs, room temperature
150 grams / ¾ cup superfine/caster sugar
57 grams / ¼ cup fresh lemon juice
2 tablespoons lemon zest, finely chopped
240 grams / 1 ½ cups plain flour
48 grams / ½ cup almond flour
8 grams / 2 teaspoons baking powder
3 grams / ½ teaspoon baking soda
¼ teaspoon sea or kosher salt
250 milliliters / 1 cup olive oil + more for greasing cake tin
Instructions
- Greaseproof your cake tin and preheat your oven to 180C/350F.
- Place the warmed honey in a bowl and add ⅕ of the olive oil and whisk until combined, repeat with the remaining olive oil until the honey and olive oil is combined.
- Add in ¼ of the flour and fold through until the flour is combined, repeat with the remaining flour, until the mixture resembles uneven breadcrumbs. Set aside.
- To make the olive oil cake, beat the eggs and sugar in a bowl until pale and fluffy and a ribbon has formed, approximately 3 minutes with a hand mixer.
- Add in the lemon juice and zest and beat for 1 minute until well combined.
- Place the flours, baking powder, baking soda and salt in a separate bowl and stir until combined.
- Add to the sugar and lemon mixture and beat on low until just combined.
- Pour in ⅕ of the olive oil and combine on low until just combined, repeat until the olive oil has been fully incorporated.
- Pour the batter into your cake tin.
- Top with the honey crumb mixture and press it down lightly to hold into the top of the cake.
- Bake for 55 minutes or until a skewer comes out of the center of the cake clean and doesn’t feel oily when you rub the skewer between your fingers.
- Remove and allow to cool.
- Sprinkle a little confectioner’s or icing sugar over the top.
- Slice and serve.
Notes
Just mixing the crumb: key to the crumb is to not over mix once the flour has been added in, you want tiny patches of flour to remain in the base of the bowl.
Cover with aluminum foil whilst baking: The crumb topping will be quite golden by the 40 minute mark, so the recommendation is to cover the top with aluminum foil so the cake can continue to bake without crisping or drying out the topping up too much.
The cake tin used here: The size of cake tin for this cake is 20 cm/8 inches.
Recipe by Roamingtaste
Nutrition
- Calories: 420 calories per serve
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