Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Olive Oil Cake with Vanilla Yogurt and Caramelized Pears Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 This extremely moist cake is even more delicious topped with Bosc pears cooked in sugar and apple cider until tender and golden. Ingredients 1 ½ cups fruity extra-virgin olive oil, plus more for brushing 2 cups all-purpose flour, plus more for dusting ¾ teaspoon fine-grain sea salt ½ teaspoon baking powder ½ teaspoon baking soda 1 ½ cups whole milk 3 large eggs 2 cups granulated cane sugar Grated zest of 1 orange (2 teaspoons) 1 cup low-fat plain Greek yogurt ½ vanilla bean, seeds scraped Caramelized Pears for Olive Oil Cake Flaky sea salt, for sprinkling Directions Heat oven to 350 degrees. Brush two 8-inch-round cake pans with oil. Line with parchment rounds and brush parchment with oil. Dust with flour, tapping out excess. In a medium bowl, whisk flour, salt, baking powder, and baking soda. In another medium bowl, mix oil and milk. In a large bowl, whisk eggs and sugar, then whisk in zest. Add flour and oil mixtures in three parts, beginning and ending with flour. Mix to combine. (Batter will be quite loose.) Pour into prepared pans and bake on middle rack, rotating halfway through, until cakes are golden brown and spring back when pressed, 35 to 40 minutes. Let cool in pans, then run a knife between cake and inside edge of pan before removing. For serving, whisk yogurt and vanilla in a small bowl. Smooth over top of cake and top with Caramelized Pears. Sprinkle with flaky sea salt. Cook's Notes This recipe makes two 8-inch-round cakes. Serve both and double the amount of pears and yogurt or wrap and freeze one for up to 3 months. Rate it Print