Cornmeal-Cherry Olive Oil Cake

Scott Collins

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Scott Collins. Scott says, "You can make this anytime of the year and change the fruit as the seasons change. You can really make most of it with local ingredients!"

Cornmeal Cherry Olive Oil Cake

Prep Time

15 minutes

Cook Time

55 minutes


1 Cake Loaf


1 cup sugar
2⁄3 cup buttermilk
3 egg
3⁄4 cup cornmeal
1 cup flour, all-purpose
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
2⁄3 cup olive oil
2 cups cherries, sweet (frozen (thawed) or fresh)


Preheat oven to 350 degrees F. Grease 9x5 cake loaf pan. Whisk sugar and eggs for about 3 minutes until fluffy. Add buttermilk and whisk until combined. In a separate bowl, mix flour, cornmeal, baking powder, baking soda, and salt together. Add dry ingredients to the wet ingredients. Combine well. Slowly add olive oil and whisk until incorporated. Fold in cherries. Bake about 55 minutes, or until a knife comes out clean. Let cool in the pan for up to 20 minutes and then turn out onto a cooling rack.