Olive Oil Coffee Cake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or a 9x5-inch loaf pan with olive oil and line the bottom with parchment paper for easy removal.

Bloom espresso

In a small bowl, dissolve the instant espresso powder in 2 tablespoons hot water and set aside to cool slightly.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Wet ingredients

In a large bowl, whisk the 1 cup granulated sugar and 1/4 cup brown sugar with the 2 large eggs until pale and slightly thickened (about 1–2 minutes). Add 3/4 cup extra-virgin olive oil in a steady stream while whisking to emulsify. Whisk in 1/2 cup whole milk, 1/2 cup Greek yogurt (or sour cream), 1 teaspoon vanilla extract, and the cooled espresso mixture until smooth.

Combine

Fold the dry ingredients into the wet mixture in two additions using a spatula, mixing until just combined and no large streaks of flour remain. Avoid overmixing to keep the cake tender.

Fill pan

Spoon about half of the batter into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon.

Make the swirl

In a small bowl, combine 3/4 cup packed brown sugar, 2 teaspoons ground cinnamon, 2 tablespoons flour, and 1/2 cup chopped toasted nuts (if using). Stir in 2 tablespoons melted butter or olive oil until the mixture is moist and holds together when pressed.

Layer and swirl

Scatter half of the cinnamon-sugar mixture evenly over the first layer of batter in the pan. Dollop the remaining batter on top, then sprinkle the remaining cinnamon-sugar mixture over the top. Use a knife or skewer to gently swirl the layers in a few figure-eight motions to create a marbled effect — don't over-swirl.

Bake

Bake in the preheated 350°F (175°C) oven for 35–45 minutes for a 9-inch round (or 50–60 minutes for a 9x5 loaf) until the top is golden and a toothpick inserted in the center (avoiding the swirl pockets) comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Cool

Remove the cake from the oven and place on a wire rack. Let the cake cool in the pan for 15 minutes, then run a knife around the edges, invert onto the rack, remove the parchment, and invert again so the top is up. Cool completely (about 1 hour) before glazing.

Prepare glaze

Whisk together 1 cup powdered sugar, 2 tablespoons freshly brewed strong coffee or espresso, 1 teaspoon olive oil, and 1/8 teaspoon fine salt until smooth and pourable. Add a few drops more coffee if needed to reach desired drizzling consistency.

Glaze and serve

When the cake is completely cool, place it on a serving plate and drizzle the glaze over the top using a spoon or small piping bag. Let the glaze set for 10–15 minutes. Slice and serve. Store any leftover cake covered at room temperature for up to 2 days or refrigerated up to 4 days; bring to room temperature before serving.