- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups granulated sugar, divided use
- ½ cup California Olive Ranch extra virgin olive oil
- 2 large eggs
- ½ cup orange juice
- 1 teaspoon orange zest
- 3 packets Starbucks VIA® Ready Brew
Preheat oven to 325°F. Line the bottom of an 8 or 9-inch round pan with parchment or wax paper. Brush bottom and sides lightly with California Olive Ranch extra virgin olive oil.
In a medium bowl, stir together flour, baking powder and salt.
In a large bowl, whisk 1 cup sugar, California Olive Ranch extra virgin olive oil, eggs, orange juice and zest until well blended. Gently whisk in flour mixture until batter is smooth.
Pour 1 cup batter into a liquid measuring cup or small bowl. Stir VIA® into batter and mix well.
Spread coffee batter in prepared pan. Pour remaining batter evenly on top. With a spoon or flexible spatula, scoop a spoonful of batter from the bottom of the pan and swirl through to the top. Give the pan a quarter turn and repeat 3 times. Sprinkle remaining ¼ cup sugar over top.
Bake 30-35 minutes for 9-inch pan, 35-40 minutes for 8-inch pan. Cool in pan 20 minutes. Run a knife around edge and under parchment to lift cake out of pan. Cool completely on a wire rack.
In Partnership with Starbucks VIA® for SFChefs 2010. Click here to find Starbucks VIA near you.