Adapted from this Bon Appetit recipe Check out the original recipe if you feel like making the syrup, but I don't think the syrup is necessary — the cake is so delicious as is. 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 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, but as I noted, I'm slightly partial to the butter.