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:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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.
  4. Gradually fold the dry ingredients into the wet mixture. Stir in the dried cranberries and lemon zest.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool, then dust with powdered sugar before serving.