I received samples from Patricia and Paul for use in making the olive oil cake recipe. All opinions are my own.

Did you ever make an olive oil cake? They are wonderfully moist and incredibly flavorful. Plus they tend to get better and better as they sit. I was interested in working with infused olive oils to see how the flavor would carry so when Patricia and Paul offered me the opportunity to create a recipe using one of their flavored olive oils I was over the moon. An added bonus was being able to incorporate one of their wonderful white balsamic vinegars as well – I chose Golden Pineapple. Upside down cakes strike fear into some bakers but if you take your time and use parchment paper all should be well. The feeling you get when it unmolds right is phenomenal. My last invention was a cherry vanilla upside down cake and it was yummy and pretty. If you want a real showstopper check out this caramelized pear upside down cake.

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Plum, Blood Orange Upside Down Cake Recipe

Serves 8 – 10

1 1/4 cup all purpose flour
1/2 cup cornmeal
1 cup sugar
1/4 cup milk
1/4 cup sour cream
1/4 cup orange juice
3 large eggs
2/3 cup blood orange fused olive oil
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 – 4 plums
1 TBS light brown sugar
2 TBS golden pineapple white balsamic vinegar

Preheat oven to 350
Spray a 9″ round cake pan with cooking spray, line with a parchment round and spray again.
Pit plums and cut into 1/4″ slices. Keep the peel on.
Stir together the golden pineapple white balsamic vinegar and the light brown sugar until the sugar dissolves.

Pour into the prepared pan and tilt the pan until the bottom is covered.

line bottom of pan with plums — **I had three raspberries so I just added them to the center**

Arrange the plum slices in concentric circles until the entire bottom is covered. Set aside.

In a large bowl whisk together the flour, corn meal, baking powder baking soda and salt.
In a medium bowl add the sugar, sour cream, milk and orange juice. Stir to combine. Add the eggs and blood orange infused olive oil. Whisk to combine.
Carefully pour the liquid mixture into the flour mixture and fold until just combined.
Slowly pour into the cake pan being careful to not disturb the plums.
Bake in the preheated oven for 40 – 45 minutes until a tester comes out clean.

Cool on a wire rack for 10 minutes and then run a butter knife around the edges to loosen the cake and flip the pan to unmold.
Carefully and slowly remove the parchment, replacing any plum pieces that may dislodge.
Cool completely before serving.

Serve with whipped cream or vanilla ice cream if desired.

How Was the Upside Down Cake Recipe?

This was one tasty cake. The cornmeal adds a delightful flavor to the base cake and the topping is slightly tart due to the skin on the plums. I think this cake would work well with any of the tart fruits on top of it. It was the little hit of tart that really made the cake for me. I am going to get me a big ole bottle of the blood orange fused olive oil from Patricia and Paul so I can make this again.

And they have a great discount for all of you reading this out there: patriciaandpaul would like to offer my followers 15% off any flavor olive oil or balsamic until September 30th. Just mention code: Cappuccino

I used what was left in my sample bottle to made a super delicious shrimp pasta salad for dinner the other night. It came together super quick and it was really good – I will share that recipe on Instagram later this week.