Ridiculously Easy Vanilla Bean Olive Oil Bundt Cake

Combine the olive oil and butter in a medium-size microwave-safe bowl or measuring cup. Microwave on high power for 1 minute. Remove from the microwave and stir until the butter is completely melted. Set aside to cool while you prepare the pan and begin the batter. ¾ cup extra virgin olive oil, ½ cup butter

Preheat the oven to 350°F with a rack positioned in the center.

Line a sheet pan with foil, leaving plenty of foil extending beyond the edges of the pan. Don't fold or tuck the foil around the edges; you'll use it later to shield the Bundt cake from over-browning.

Spray a 12-cup Bundt pan generously with baking spray. Use a paper towel to rub the spray evenly over the entire inside surface of the pan, making sure to get into all the crevices. Spray the pan lightly once more.

Add the sugar to a large mixing bowl. Be sure to use a large bowl, as this recipe makes a generous amount of batter and you'll need plenty of room for whisking. 2¼ cups granulated sugar

Add 3 of the eggs and whisk vigorously for 1 full minute. Set a timer; don't rush this step! 6 large  eggs

Add the remaining 3 eggs, one at a time, whisking for 30 seconds after each addition.

While whisking constantly, slowly drizzle in the cooled olive oil-butter mixture. Continue whisking until completely incorporated.

Add the vanilla bean paste, almond extract, baking powder, baking soda, and salt. Whisk until well combined. 2 teaspoons vanilla bean paste, ¼ teaspoon almond extract, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt

Add the almond flour and whisk until incorporated. 1 cup almond flour

Add ¼ cup of the Greek yogurt and whisk until smooth. ¾ cup Greek yogurt

Add 1 cup of the all-purpose flour and whisk just until combined. 2½ cups all-purpose flour

Add another ¼ cup of the yogurt and whisk briefly, just until incorporated.

Add another 1 cup of flour and whisk just until combined.

Add the remaining ¼ cup yogurt, followed by the remaining ½ cup flour. Stir just until the batter is smooth and no streaks of flour remain. Don't overmix.

Pour the batter into the prepared Bundt pan and smooth the top. Place the Bundt pan on the prepared foil-lined sheet pan.

Bake for 30 minutes, then carefully pull the foil up around the outside edges of the Bundt pan to shield the cake from over-browning.

Continue baking for a total baking time of 50-60 minutes, or until an instant-read thermometer inserted near the center registers 205-212˚F. Check in several places to be sure the cake is evenly baked. A toothpick inserted into the center should also come out clean or with just a few moist crumbs.

Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack and allow it to cool completely