I have documented my obsession with olive oil cake on this blog before, but this olive oil cake recipe from Kitchen Sidecar takes it to a new level by adding rye flour and stone fruit, another passion of mine (the stone fruit, not the rye, although I love the weighty taste that must add to the whole business). I love Katie’s attitude: taking a classic recipe and throwing in other ingredients to tweak the flavor. Next in the oven? “I am so positively floured up on this cake, I may try sweet corn, brown butter, and polenta,” says she. Yum!
