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Orange-Scented Olive Oil Cake

Adapted from Cook's Illustrated
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Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 3 extra-large eggs room temperature
  • 1 cup granulated sugar plus 1 tablespoon to sprinkle atop before baking
  • 1 teaspoon orange zest finely grated (I use a Microplane for grating)
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup whole milk room temperature
  • 1/4 cup orange juice freshly squeezed after removing the zest, room temperature

Instructions
 

  • Position an oven rack to the mid-oven position and preheat the oven to 350°F.  Oil the bottom and sides of a 9-inch round springform pan. A regular 9-inch round cake pan will work too.  Line the bottom with parchment and turn it topside up when you remove the cake from the pan to complete cooling.
  • Whisk flour, baking powder, and salt together in a medium bowl. Set aside. Combine the milk and orange juice. Set aside.
  • Using a handheld electric mixer, beat the eggs on medium speed until foamy, about 1 minute.  Add 1cup of sugar and orange zest, and whip on high speed until the mixture is fluffy and pale yellow, about 2 minutes.
  • Reduce speed to medium, and while mixer is running, pour the olive oil in a slow, steady stream.  Mix until oil is fully incorporated.
  • On low speed, add half of the flour mixture and mix until barely incorporated.  Stop to scrape the sides and bottom of the bowl if needed.  Add the milk-orange juice mixture and mix until combined.  Add remaining flour mixture and mix until just incorporated. Scrape down the bowl as needed. Be careful to not over mix
  • Pour the batter into the prepared pan and sprinkle the remaining 1 tablespoon of granulated sugar evenly over the entire surface.  Bake until the cake is deep golden brown, about 40 – 45 minutes. Test for doneness by inserting a toothpick in the center of the cake.  It should come out with only a few crumbs clinging
  • Transfer the pan to a wire rack and cool for 15minutes.  Remove the sides of the springform pan and cool completely before serving.