This Yogurt and Honey Olive Oil Cake with Figs is calling your name – and the perfect thing to make for fall.
Anyone remember last year, peak-pandemic – when olive oil cakes had a moment? I ordered a handful of different cakes and while they were all delish… they were missing something. You’d think olive oil alone is enough to keep a cake moist – but you know what I discovered in the last 12 months after some INTENSIVE recipe testing…. You need that yogurt! Full fat and full stop. Bring on the Yogurt and Honey Olive Oil Cake with Figs!
This cake is so multi-purpose. And while I’m serving it here with figs which are perfect for fall, I highly encourage you to take the base cake recipe and make it work no matter what time of year you’re baking. Summer would be insane with some cherries, winter would be delish with some candied citrus or a pear/apple compote and spring could feature some sugar macerated strawberries. The end result is going to be perfect every time. And that’s because the cake itself is to die for.
The Greek Yogurt portion is made with with Stonyfield Greek yogurt, obviously. I’ve always kept it on hand for eating and baking, but I’ve been buying in bulk recently because Poppy eats some for breakfast every morning with a drizzle of molasses or a spoonful of peanut butter. She is THRIVING.
Just goes to show you that Stonyfield Greek yogurt should just be on hand for everything. Snacking, Baking, Babies… the works. Okay let’s make a cake!!
Yogurt and Honey Olive Oil Cake with Figs
- 1 cup Whole Milk Stonyfield Greek yogurt
- 2/3 cup olive oil, plus more for coating the pan (use a neutral flavored olive oil)
- 2/3 cup honey
- 2 teaspoon grated lemon zest
- 3 eggs
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon Whole Milk Stonyfield Greek yogurt
- 1 tablespoon lemon juice
- fresh figs or other seasonal fruit
- Preheat oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the yogurt, olive oil, honey, and lemon zest. Add the eggs and stir to combine. Add the dry ingredients (flour, baking powder, baking soda, and salt) and stir until the batter is smooth – making sure not to overmix. Just mix until the dry ingredients are JUST incorporated.
- Pour the batter to the prepared cake pan, and gently tap on the counter to release any air bubbles. Bake for 40 to 45 minutes until the top is golden brown and a sharp knife or toothpick comes out clean.
- Transfer the cake to a cooling rack and let it cool for at least 10 minutes. Once slightly cooled, remove the cake from the pan. Invert the cake onto a plate and then flip it back onto a serving plate so it's right side up.
- Whisk together the ingredients for the glaze, powdered sugar, yogurt and lemon juice. Drizzle on top of the cake and let set. Serve warm or at room temperature with fresh figs (or any other seasonal fruit) on top and tons of drizzled honey. Serve.
CAKE RECIPE ADAPTED FROM THE KITCHN