Its got a doughnut's thick crust, the result of a long bake in the oven in a lightly oiled pan. The inner cake is moist due to the addition of olive oil, yogurt and eggs. Baked in a tiny bundt cake mold, it has a hole in the center and rounded edges so it almost resembles a doughnut in shape.
A high-quality fruity olive oil, some grated orange zest and vanilla give this cake its mild yet alluring flavor.
I scaled down this recipe to 1/4 the original size, and I baked it in my tiny bundt cake molds. 1/4 of the recipe yielded 3 mini cakes, so you could get 12 mini cakes out of the whole recipe.
I enjoyed these cakes with my coffee for breakfast. Sprinkled with a bit of powdered sugar, they were just delightful.
Visit Baked Sunday Mornings to get the recipe and see the other bloggers who cooked this delightful cake! Consider getting the book and baking along with us: Baked Explorations: Classic American Desserts Reinvented.