nyt’s olive oil cake with claire saffitz’s blood orange upside down method

Lily Chait

“this olive oil cake is simple and easy to riff on. i love adding fruit and/or herbs into it. maybe the best thing about it is as it sits on the counter for a day or two after it somehow only gets better?”

Dylan

“can someone pls make this for me so i don't have to follow a recipe non-paywall recipe below! Ingredients 1 cup/240 ml good-quality extra-virgin olive oil, plus more for the pan 2 cups/255 grams all-purpose flour, plus more for the pan 1 teaspoon kosher salt 1 teaspoon baking powder ¼ teaspoon baking soda 1 ½ cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling 3 large eggs, at”

Joyce

“can pass for breakfast, or gussied up with fruit and whipped cream for dessert.”