Berry-Rosemary Balsamic Sweetness
End your meal on a sweet, sophisticated note with this Cranberry Pear Balsamic & Rosemary Olive Oil Cake. The earthy richness of Rosemary Olive Oil combines with the bright, tangy sweetness of Cranberry Pear White Balsamic to create a light, moist cake that’s bursting with unique flavors. Perfect for fall gatherings, this cake is sure to impress with its delicate balance of sweet and savory.
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup Rosemary Olive Oil
- 2 tbsp Cranberry Pear White Balsamic
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- Zest of 1 lemon (optional for brightness)
- Powdered sugar for dusting
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and sugar together until light and fluffy. Slowly add in the Rosemary Olive Oil and Cranberry Pear White Balsamic, mixing until well combined.
- Gradually fold the dry ingredients into the wet mixture. Stir in the dried cranberries and lemon zest.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then dust with powdered sugar before serving.