This cake is all about the simple joys of baking.Made divinely tender with olive oil and packing a crunchy sugar topping, this one-layer wonder hides tender bursts of raspberry within the batter.Raspberry Olive Oil Cake Print Recipe Pin Recipe Makes 1 (8-inch) cake Ingredients  ¾ cup (150 grams) granulated sugar3 large eggs (150 grams)½ cup (112 grams) extra-virgin olive oil½ cup (120 grams) whole milk1 teaspoon (4 grams) vanilla extract*1¾ cups (219 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking powder¼ teaspoon (1.25 grams) baking soda1¼ cups (160 grams) frozen raspberries3 tablespoons (36 grams) turbinado sugar InstructionsPreheat oven to 350°F (180°C).

Spray an 8-inch round cake pan with baking spray with flour.Line bottom of pan with parchment paper.In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at high speed until mixture begins to thicken and pale, about 2 minutes.With mixer on high speed, add oil in a slow, steady stream, beating until combined.

Add milk and vanilla, and beat until combined.In a medium bowl, whisk together 1¾ cups (219 grams) flour, salt, baking powder, and baking soda.With mixer on low speed, gradually add flour mixture

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