Olive Oil Cake With Candied Fennel

"This olive oil cake is one of them: lush, comforting and not too sweet. He's tweaked the recipe over the years to come up with just the right amount of olive oil and crème fraîche (or sour cream) for the type of cake you can have with your coffee for breakfast or serve to guests for a special occasion. He bakes his cake in a large 10-inch cake pan that's 3 inches high."

"You also could use 8- by 2-inch pans; just mind the baking time. Start checking it for doneness (the top will be firm) at 40 minutes. He calls this a seasonal cake, because you can add whatever fruit is in season as garnish. In the fall he likes to make candied fennel. This recipe makes more candied fennel than you'll need for the cake, but it keeps well. (The candied fennel recipe is also easily halved.)"

An olive oil cake produces a lush, comforting, not-too-sweet result suitable for breakfast or special occasions. The recipe balances olive oil with crème fraîche or sour cream to achieve the preferred texture and flavor. The cake is baked in a large 10-inch pan three inches deep, with 8- by 2-inch pans as an alternative if baking time is adjusted. Begin checking for doneness at about 40 minutes, when the top feels firm. Seasonal fruit makes a fitting garnish, and candied fennel is a recommended fall accompaniment that keeps well and can be halved.

Read at Los Angeles Times