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Olive Oil Cake with Summer Fruit

Williams Sonoma
  • 75 minutes
  • Serves 8

INGREDIENTS

1/2 cup

Blackberries, fresh

1/2 cup

Blueberries, fresh

1

Lemon, zest of

1

Nectarine

1/2 cup

Raspberries, fresh

3

Eggs

2 cups

All-purpose flour

1 tsp

Baking powder

1 cup

Brown sugar, firmly packed light

1 cup

Granulated sugar

1 tsp

Kosher salt

1 cup

Olive oil, extra-virgin

1 cup

Milk

Confectioners’ sugar for dusting