Olive Oil Cornmeal Cake

Thank you, Joy the Baker, for this fantastic recipe. I made no changes to it because it's perfect! Also from the same cookbook/blogger, the No-Cookie Cookie Ice Cream is incredible. She recommends using a well-seasoned cast-iron skillet, greased and floured (I used cornmeal). You may also use a 9x9 cake pan.

  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup olive oil (lemon or basil)
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon grated nutmeg (not necessary if using flavored oil)

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

in a separate bowl, whisk together the buttermilk, olive oil, eggs, brown sugar and (optional) nutmeg. Add the olive oil mixture to the flour mixture and gently stir until just combined. Pour the batter into the prepared skillet or pan. Lightly press whatever toppings you've chosen into the top of the batter. 

Bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 1 hour before slicing and serving.

The cake will keep, well wrapped and at room temperature, for up to 3 days.