Rosemary Citrus Olive Oil Bundt Cake
And just like that, the first day of the last month of the year is gone. Bet it blew by so fast, you didn't even realize it was over. But don't fret, that just means that today's another great day filled with another great sweet treat...like this Rosemary Citrus Olive Oil Bundt Cake drizzled with a Citrus Creme Fraiche Glaze!! If you know me at all, you know that I am spice obsessed (see here, here, and here), but I also have a special soft spot in my heart for those yummy savory herbs you can pick from your garden and the citrus fruits that weigh down your neighbors trees. And when you pair those two with a smooth, buttery extra virgin olive oil? Perfection. In this cake, it's perfection all baked up into a beautiful bundt! :D YAY, for bundts! I'm a huge fan of them, mainly because they're delicious AND extra beautiful but in a super simple way. They are the kind of cake that looks insanely impressive but with minimal work (winning). So, I thought today would be a good day to share one with you guys. It's also a good day to share a bit about one of my favorite brands.
You know when you find a product you love and then you learn about the makers and fall for it even harder? That's kinda what happened when I discovered The Other Brother Company. If I'm being honest, I fell in love with their packaging before I even opened up my first bottle. It's got an Americana vibe but with some modern flair and that kind of mash up just works. Of course it goes without saying, but I'll say it anyway, I also fell in love with their Robust, California-Grown Extra Virgin Olive Oil (EVOO) upon first taste. And I mean, who would melt over that grassy, peppery, Tuscan style EVOO!? The Other Brother guys know what they're doing and like I said earlier this year, when I met up with them in San Francisco, they're really good dudes making good goods. I mean, come on, look at those smiles...good dudes!! It's been a real treat getting to know the makers of one of my favorites, which is why, I'm extra pumped to share today's giveaway with all of you! I've teamed up with The Other Brother Co guys to giveaway an assortment of their oils!
One winner, this is US only again guys, sorry, will win one of each of the following: Robust EVOO, Smooth EVOO, Olio Nuovo (which is pretty much the freshest olive oil you'll ever have), Gunpowder Olive Oil, a Tallboy (which is EVOO that's great for every day cooking), and a bottle of their gunpowder spice blend (and boy does it pack a punch)! Basically, whoever wins is going to be cooking (and baking) up some epic meals. Fill out the form below, leave a comment sharing what you love about olive oil, and cross your fingers. (hehe) The winner will be notified via email when the contest closes. Good luck! :D
Rosemary Citrus Olive Oil Bundt Cake w/Citrus Creme Fraiche Glaze
Adapted from Food and Wine
Makes one bundt cake
- 5 large eggs, at room temperature
- 1 c. granulated sugar
- 1/4 c. light brown sugar
- 1 tsp. finely grated citrus zest (I used lime)
- 1 1/2 tsp. finely chopped fresh rosemary
- 1 c. extra-virgin olive oil
- 2 c. cake flour
- 1 1/4 teaspoons baking powder
- 1 tsp. fine sea salt
- 3 Tbsp. creme fraiche
- 1 Tbsp. citrus juice (I used a combination of orange and lime)
- 1/2 c. powdered sugar
- 10-cup bundt pan
- Stand mixer
- Measuring cups and spoons
- Mixing bowls
- Silicone spatula
- Wire cooling rack
- Preheat oven to 325 °F. Butter and flour a 10-cup bundt pan and set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the eggs with the sugars, citrus zest, and rosemary at medium speed until smooth (around 3-4 minutes). Slowly stream in the olive oil and beat until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
- Scrape the batter into the prepared pan and bake in the center of the oven for 45 minutes to an hour or until a toothpick inserted in the center of the cake comes out clean. Start checking doneness around 40 minutes. When done, let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving.
- In a mixing bowl, whisk together creme fraiche and citrus juice then whisk in powdered sugar and whisk until smooth. Add milk, a teaspoon at a time if too thick to pour. Pour glaze over the top of the cake and let stand until glaze sets slightly.
- Serve and enjoy!
This giveaway is sponsored by The Other Brother Company. As always, all opinions and enthusiasm are my own. I’m so pumped to partner with such a rad brand and share some of their good goods with all of you!