Adapted from this Bon Appetit recipe

Check out the original recipe, which includes the addition of a syrup, but I don’t think the syrup is necessary — the cake is so delicious as is.

A few notes:

I increased the baking powder by ¼ teaspoon because I used a loaf pan. This might not be necessary if you use a muffin tin, as suggested in the original recipe. As noted in the post, I’ve made the cake three times now, once with butter, once with olive oil, and once with grapeseed oil. The difference is subtle: the oil makes the cake a little moister, the butter a little richer. Olive oil was preferable to grapeseed flavor-wise. In a tasted test with friends, the cake made with oil was preferable.