Olive Oil Cake with Vanilla Yogurt and Caramelized Pears

olive oil cake caramelized pears

This extremely moist cake is even more delicious topped with Bosc pears cooked in sugar and apple cider until tender and golden.


  • 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


  1. 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.

  2. 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.

  3. Add flour and oil mixtures in three parts, beginning and ending with flour. Mix to combine. (Batter will be quite loose.)

  4. 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.

  5. Let cool in pans, then run a knife between cake and inside edge of pan before removing.

  6. 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.

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