I got it in my head to make an olive oil cake a few weeks back and was just waiting for the right day to bake. My inspiration was the super-dense and very moist cake from Abraço, a sweet (tiny!) little coffee spot in the East Village. Turns out there's a lot of talk about that recipe online, but the recipe itself was pretty elusive. I ended up with what I thought would be a fair approximation, though, and added about a half cup of medium-grind cornmeal to the dry ingredients for crunch (you can leave that out).
The cake turned out great—not as custardy as the one from Abraço, but still very moist—and disappeared quickly thanks to house guests. This would be just as good for a not-too-sweet dessert as it would for an indulgent breakfast (toasted, of course). Here are some photos of my efforts.