Butterscotch Olive Oil Cake
Prep
25 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Moist and rich butterscotch cake made with olive oil and topped with a crunchy streusel topping.
Ella x
Ingredients
- 150 mlolive oil(use mild olive oil)
- 200 gbrown sugar(mix with butter)
- 100 gcaster sugar
- 4eggs
- 120 gbutter(melted)
- 250 gall-purpose flour
- 5 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
- 2butterflies(chopped almonds)
- 120 gbutterscotch chips
Detail level
Instructions
- 1
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a 20cm round cake pan.
Tip: Use a non-stick spray for easy cake release.
- 2
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the flour to remove any lumps.
- 3
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Tip: Use room temperature eggs for best results.
- 4
In a separate saucepan, melt the olive oil over low heat. Remove from heat and stir in the vanilla extract and melted butter.
Tip: Be careful not to burn the butter.
- 5
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix, or the cake will be tough.
- 6
Stir in the butterscotch chips and chopped almonds.
Tip: Make sure they're evenly distributed throughout the batter.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed and there are no air pockets.
- 8
To make the streusel topping, mix the brown sugar, melted butter, and chopped almonds in a small bowl until crumbly.
Tip: Use your fingers or a pastry blender to get the mixture just right.
- 9
Sprinkle the streusel topping evenly over the batter.
Tip: Make sure to cover the entire surface.
- 10
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time, or the cake will sink.
- 11
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Don't skip this step, or the cake will fall apart.
- 12
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
- 13
Once cooled, slice and serve. Enjoy!
Tip: You can dust the cake with powdered sugar for extra indulgence.
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