This post is sponsored by Pompeian. All opinions remain my own.
I know, you’re probably thinking cherries again? What can I say? I go through phases sometimes when it comes to food or ingredients. I didn’t even realize that this was my third cherry recipe in a row until just now. I promise not more cherries for a while. Ok, I don’t promise because I love cherries and this is my blog and I will post cherries if I want to. I’m such a diva.
The month of August brings many lovely fruits like cherries, raspberries and figs. August is also National Olive Oil Month and to celebrate National Olive Oil Month Pompeian is challenging everyone to pledge to swap butter for olive oil. The first 1,000 people who take the pledge will be randomly selected to win a coupon for a free bottle of Pompeian Extra Virgin Olive Oil, along with a free movie rental. To help you with your pledge to swap Pompeian has this handy conversion chart! Also, follow Pompeian on Facebook for chances to win movie prize packs throughout the month.
If you think, it’s crazy to swap olive oil for butter I present you with this amazing cake as proof that it can be done and it’s awesome! I took my favorite buttermilk cake recipe and swapped out butter for olive oil. Even in the crumble! It came out perfect, just as tender and crumbly as the original! Also, substituting olive oil for butter has several benefits, less saturated fat, no cholesterol and adds a great light nutty flavor.
I decided to serve this cake with mascarpone cream, but it would also be great with a dollop of clotted cream. This cake is perfect to enjoy with tea or a cup of coffee. It also makes a great gift for a friend. The buttermilk guarantees a soft crumb and a tart flavor which is perfect with cherries and cherries are perfect with almonds. It’s kind of an amazing thing!
Don’t forget to take the pledge! What are you going to swap this month?