May 24, 2017

Bundt Cake

10 Servings

60 Minutes


  • 3/4 cup Taste OVS Extra Virgin Olive Oil
  • 3 cups all-purpose flour +1 tablespoon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 1 1/2 teaspoons vanilla extract


  1. Preheat the oven to 350°F
  2. Generously grease the inside of a 10-inch bundt pan with Extra Virgin Olive Oil
  3. Add a tablespoon of granulated sugar, tilting and rotating the pan to evenly distribute the sugar in the bottom and sides of the greased pan
  4. Tap out any excess sugar
  5. Whisk together the flour, baking powder, salt and sift
  6. With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating
  7. Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process
  8. Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean
  9. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely
  10. Chocolate-Raspberry Balsamic Glaze 8 oz semi-sweet chocolate chopped or chips 1 cup heavy whipping cream 3 tablespoons Raspberry Balsamic
  11. In a microwave proof bowl, heat the cream on high for 1 minute
  12. Add the chocolate to the bowl and allow to sit for 2 minutes without stirring. Whisk well until all the chocolate has melted and there are no lumps
  13. Add the balsamic and whisk well
  14. Pour the still warm liquid glaze over your cooled cake
  15. Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving