Select a fruity varietal from the Della Terra Premium Extra Virgin Olive Oil collection for this cake, or substitute it with our Blood Orange Olive Oil.
Many balsamics from our collection would work beautifully in the glaze for this rich olive oil cake. Easily substitute the Della Terra Cherry Balsamic with Raspberry, Strawberry or Blueberry, Chocolate or Espresso Balsamic.
Preheat oven to 350°F.
Generously grease the inside of a 10-inch bundt pan with 1 tablespoon of the Della Terra Premium Extra Virgin Olive Oil. Add 1 tablespoon of granulated sugar. Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.
Sift together flour, baking powder, salt. Whisk to blend.
With an electric mixer beat the eggs until they are pale and light. Slowly pour in the sugar while beating. Next, whisk together sour cream, remaining Extra Virgin Olive Oil and vanilla. Mix until incorporated.
Add the flour gradually to the wet ingredients, beating after each addition, scraping down the bowl a couple times in the process. Pour into prepared cake pan.
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. Prepare glaze.
In a microwave proof bowl, heat cream on high for 1 minute.
Add chocolate to the bowl and allow to sit for 2 minutes, without stirring. Whisk well until all chocolate has melted and there are no lumps. Add Della Terra Black Cherry Balsamic and whisk well.
Slowly 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.