Vanilla (Canola/Olive/Grapeseed) Oil Bundt Cake

This is a sponsored post written by me on behalf of Pompeian.

Did you know August is National Olive Oil Month? We did and we’ve teamed up with Pompeian, the number one selling extra virgin olive
oil in the U.S., to swap the butter in some of our favorite recipes for
olive oil! You can also participate by taking the pledge to switch from butter to olive oil during the month of August. One thousand fans who sign up will be randomly selected to receive a gift from
Pompeian; a free movie redemption code and a coupon for a free bottle of
olive oil! Every week five additional fans who have pledged will win
a fun prize pack on Pompeian’s timeline. Isn’t that a great way to celebrate!

I use olive oil a lot in my cooking. We love roasted cauliflower drizzled in olive oil and parmesan sprinkled on top. We also have a movie style theater popcorn maker and that’s the only oil we use in it. Recently I’ve been baking with it as well since the health benefits are so good. At first I didn’t know how to convert over to oil, but there is a wonderful chart that shows you exactly how it’s done and it can be done in almost every recipe! Pompeian also makes an OlivExtra that’s made of Canola Oil, Extra Virgin Olive Oil, and Grapeseed Oil which I used to make this recipe. You cannot tell that I swapped out the butter for the oil; it makes a delicious, moist cake!

Ingredients are as follows:

2 1/2 C flour
1 1/2 C sugar
3/4 C oil
2 1/4 tsp. baking powder
1/4 tsp. salt
4 eggs
1 tsp. vanilla extract
1 C vanilla flavored yogurt

Directions:

Preheat oven to 350 degrees; grease and flour a 10″ bundt pan.

Mix the flour, sugar, oil, baking powder and salt together.

Add in one egg at a time until all four are incorporated.

Mix in the vanilla extract and the vanilla yogurt.

Pour into prepared pan.

Bake 35-40 minutes; until it’s golden brown around the edges.

Allow to cool in the pan for about ten minutes, remove from the pan and continue to let cool before serving. We topped ours off with a dollop of vanilla yogurt and berries…enjoy!

This is a sponsored post written by me on behalf of Pompeian.

Do you have a favorite recipe that you swapped out the butter for oil? Please leave a comment so I can try it too!

2 Comments

Debbie Caraballo on August 17, 2014 at 3:31 pm

Hi! Cake looks great! Pound cakes are one of my favorite types to bake – they 're so pretty and yummy,
I'm assuming the recipe uses white sugar? I'm asking because in the first pic, it sure looks a lot like brown sugar in there! Lol…just has to try and clarify!