Cherry–Olive Oil Cake

Serves 14

• 1¼ cups fresh or thawed frozen pitted sweet cherries, halved
• ¾ cup white whole wheat flour
• ¾ cup all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• ⅔ cup granulated sugar
• ⅓ cup reduced-fat (2%) milk
• ¼ cup extra-virgin olive oil
• 3 tablespoons unsalted butter, melted
• 2 teaspoons grated orange zest
• ½ teaspoon vanilla extract
• 1½ tablespoons confectioners’ sugar

1 Preheat oven to 350ºF. Lightly spray 9-inch springform pan with nonstick spray; dust with flour, shaking out excess.

2 Coarsely chop half of cherries; set aside. Cut each of remaining half of cherries in half and blot dry with paper towels; set aside.

3 Stir together both flours, baking powder, and salt in medium bowl. With electric mixer on medium speed, beat eggs and granulated sugar in large bowl until thick, about 4 minutes. Add milk, oil, butter, orange zest, and vanilla and beat just until blended.

4 Add chopped cherries to flour mixture; stir to coat. Add flour mixture to egg mixture, beating just until combined. Scrape batter into prepared pan and spread evenly.

5 Bake cake 15 minutes. Sprinkle top of cake with halved cherries. Bake until golden brown and cake feels firm when lightly pressed, 35–40 minutes longer.

6 Cool in pan on wire rack 10 minutes. Remove pan side and cool completely. Dust top of cake with confectioners’ sugar just before serving.

PER SERVING: (1/14 OF CAKE): 166 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 34 mg Chol, 81 mg Sod, 23 g Total Carb, 13 g Sugar, 1 g Fib, 3 g Prot, 31 mg Calc. PointsPlus value: 4

Cook’s Note

You can make this cake with fresh or frozen blueberries instead of the cherries.