Fresh Plum & Olive Oil Cake

Celebrate International Olive Oil month! This delicious recipe pairs summer’s bounty of fresh, seasonal plums with Villa Gabriella organic, extra virgin olive oil for a moist, delicious, guilt free dessert. Easy to make, enjoy it after dinner or in the afternoon with an iced coffee, while it tastes even better the next day for breakfast!

9 Servings


  • 1 lb. red or Italian plums (about 6)
  • 1 ½ Cups all-purpose flour, + extra to dust the cake pan
  • ¾ Cup of turbinado sugar  (Sugar In The Raw)
  • ½ Cup milk
  • 3 Eggs room temperature
  • 5 Tablespoons Villa Gabriella Organic Extra Virgin Olive Oil, + 1 teaspoon to grease pan
  • 1 ½ Teaspoon vanilla extract
  • 1 ½ Teaspoon baking powder
  • ½ Teaspoon sea salt
  • ½ Teaspoon nutmeg


  1. Preheat oven to 325◦F
  2. Grease a 9’’ round or square pan with 1 teaspoon olive oil & flour
  3. Cut plums into thin wedges
  4. Combine flour, baking powder, salt, nutmeg & sugar
  5. Add oil, blend until the mixture resembles coarse meal
  6. Combine milk, eggs & vanilla
  7. Stir in dry ingredients, mix until moistened
  8. Pour into prepared pan
  9. Push plums into batter in rows leaving skin side exposed
  10. Bake about 60 minutes, until a toothpick inserted in the center comes out clean
  11. Let cake cool
  12. Serve & enjoy! Cover securely to prevent from drying out.



Amy WrightComment