Raspberry Olive Oil Cake

This cake, adapted from Paul Kahan's recipe, pairs perfectly with all types of summer berries. Raspberry is our favorite with blackberries, blueberries, and cranberries as close seconds.


1 1/2 cup Granor pastry flour
3/4 cup sugar
1 tsp baking soda
3/4 cup buttermilk
1 egg
1/4 cup olive oil
1/2 lb raspberries (fresh or frozen)


  1. Heat oven to 325F
  2. Grease a 9" cake pan and line with a circle of parchment paper
  3. Combine the flour, sugar, baking soda, and salt in a medium sized bowl
  4. Whisk together the buttermilk, egg, and olive oil in another then add to the dry ingredients and bring together to a smooth batter
  5. Pour the batter into the prepared pan and gently tap on the counter to remove any air pockets
  6. Scatter the raspberries all over the top of the cake
  7. Bake until a knife comes out clean, about 35 minutes
  8. Allow to cool for 10 minutes and then turnout of the pan
  9. This cake will last for 2 days at room temperature, up to 7 days in the fridge, and 6 months if wrapped tightly and frozen