Blueberry Apricot Crumb Cake

If you haven’t tried baking with Olive Oil, now is the time to try!

I love baking with olive oil. I have always said that my cakes are much more moist and rich than using butter. Not that butter is not a good option, I just prefer the texture from using oil better.

So, I am so excited to be partnering with @Carapelliusa to bring you an amazing recipe. Century-old olive groves, rich in history, are the basis for creating this unique Italian oil. Its golden-green color and fruity taste are crafted through the selection of high-quality olives. This oil is so versatile, and comes in such a beautiful bottle. Its dark glass protects the oil from UV radiation, guaranteeing the best possible preservation of its color, flavor and aroma.

This is my Carapelli Olive Oil inspired creation, Blueberry Apricot Crumb Cake. It has the perfect amount of olive oil to make it one of the moistest crumb cake recipes I’ve ever

made. I know what I will be using in my cakes from now on. If you haven’t tried baking with olive oil, now is the time to try.

Here’s how I made it!

I used a springform pan to bake it in. It makes it much easier to remove the cake after it’s baked because you don’t turn the cake upside down. All of the topping would fall off. Simply remove the pan’s siding.

Mix all of the ingredients for the cake and pour it into the parchment lined pan. Add sliced apricots on top, then fresh blueberries. If you can not get fresh blueberries, it’s ok to use frozen. It won’t take away from the taste of the cake. Add the crumble and almond slices at the end, then bake it.

Let it cool completely before removing it from the springform pan. This cake is very delicate and you don’t want it to break. But, I guarantee, it will be one of the moistest cakes you’ve ever had. Baking with Carapelli Olive Oil is the best!