February 4, 2013
It is a bit unnerving that the word “oil” is a part of the name of this cake, but don’t let it fool you, it’s delicious. Besides, there’s oil in any cake, right? And since it’s not super sweet, this makes a great breakfast pastry, similar to a banana or zucchini bread. The addition of the salty sunflower seeds on top really seals the deal for me, adding a little crunch and savoriness.
All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.