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10 Servings
60 Minutes
ingredients
- 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
instructions
- Preheat the oven to 350°F
- Generously grease the inside of a 10-inch bundt pan with Extra Virgin Olive Oil
- 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
- Tap out any excess sugar
- Whisk together the flour, baking powder, salt and sift
- With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating
- Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process
- 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
- Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely
- Chocolate-Raspberry Balsamic Glaze 8 oz semi-sweet chocolate chopped or chips 1 cup heavy whipping cream 3 tablespoons Raspberry Balsamic
- In a microwave proof bowl, heat the cream on high for 1 minute
- 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
- Add the balsamic and whisk well
- Pour the still warm liquid glaze over your cooled cake
- Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving