# Olive Oil Cake with Brûléed Stone Fruit and Chantilly - Made In

Substitute butter for olive oil in this light, fuffy, and moist cake that highlights stone fruit at its flavor peak for a taste of summer in every bite.

For better or for worse, American bakers prefer butter over other fats, but elsewhere in the world oil-based cakes reign supreme. Especially in Italy, where good olive oil is revered and the boundary between sweet and savory is a bit more blurred. This recipe from Chef Susana Querejazu of Lutie's at Commodore Perry Estate relies on Texas-grown and bottled olive oil to add richness and tenderness to a very simple cake.

Little more equipment than a mixing bowl, a whisk, and a Pie Dish is required, making this the perfect quick (but still delicious) dessert for a Memorial Day gathering—or any other time. Here we use plums, but depending on the time of year and your own local climate, you can substitute in other stone fruits for an ever-changing seasonal flavor.

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URL: https://madeincookware.com/recipes/olive-oil-cake