This recipe is one of my favourite go-to’s! It’s simple, tasty, and so versatile to use with most fruits! I tend to gravitate to it in the summertime, probably because I love to bake it with stonefruit which is peak summer fruit! My preference is plums, but it’s also delicious with peaches, apricots, blueberries – you name it! Something a bit juicy tends to work well (I find it caramelizes nicely).
Upside Down Olive Oil Loaf Cake with Fruit or Berries
Adapted from Molly Yeh
Yield: two 9×5” loaf cakes
Recommended to bake with plums, peaches, apricots, blueberries, and the like! Something a bit juicy tends to work better. Recipe does halve, but be sure to use 1 ½ eggs (do NOT use two! It’ll come out very eggy). If you don’t have sparkling liquid, you can sub water but the result won’t be as airy.
- 2 cups all-purpose flour
- 1 ¾ cups brown sugar
- 1 ½ tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ⅓ cup olive oil
- 1 ¼ cup milk
- 3 large eggs
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 6 Tbsp sparkling liquid (think champagne, ginger ale, cider, club soda, sparkling water, etc.)
- Pick one of:
6-8 medium plums or apricots or
10-12 small plums or apricots or
4-6 large peaches or
2 cups blueberries or
Enough of your preferred fruit to cover the bottom of two 9×5”
- Preheat oven to 350°F.
- Grease two 9×5” loaf pans and line with parchment paper. Be sure to line with the parchment paper extending up the sides of the pan and popping up and over the sides of the pan.
- Slice your fruit into roughly ½“ to 1” slices and lay evenly across the bottom of the pan. Keep in mind this will be the top of your loaf cake as you arrange your fruit – whatever is the bottom will be your design on the top!
- In a medium bowl, whisk together all dry ingredients.
- In a large bowl, whisk together all wet ingredients.
- Pour the whisked dry ingredients into the whisked wet ingredients, and whisk until smooth.
- Divide the batter evenly between the two pans.
- Bake in preheated oven. Cakes should take anywhere between 30-45 minutes (mine normally take 40). Bake until a toothpick inserted into the centre of the cake comes out clean.
- Let the cake cool for at least 10 minutes in the pan, then invert it onto a cooling rack. Take care peeling away the parchment paper – if some of your fruit or berries come with it, just place it back on top.
- Can serve warm (with ice cream?!) or store in a container at room temperature for a couple days, or in the fridge for about 5 days.
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