Upside Down Strawberry Citrus Olive Oil Cake
- 1 ½ cups AP flour
- 1 cup sugar + ¼ cup more for dusting cake pan
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¾ cup milk
- ½ cup California Olive Ranch Global Blend Mild
- ¼ cup orange juice
- zest of one orange
- 5-10 strawberries (optional)
Preheat oven to 325°F.
Butter and flour one 9” round cake pan. Line the bottom of the pan with parchment and spread ¼ cup of the sugar on the parchment.
Cut tops off strawberries and slice longways. Evenly spread one layer of strawberries on the bottom of the cake pan.
Whisk flour, sugar, baking soda, baking powder, and salt together.
In another bowl whisk eggs, milk, California Olive Ranch Global Blend Mild, orange juice, and zest together.
Add wet ingredients to the dry and mix with a wooden spoon just until all ingredients come together.
Pour batter into the prepared cake pan.
Bake 35-45 minutes or until a toothpick inserted in the center comes out clean.