There’s something truly magical about a loaf cake that’s infused with the bright, citrusy essence of blood oranges. The Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is a delightful way to embrace the flavors of winter, and it stands out with its beautiful glaze and moist crumb. The unique combination of light olive oil and the vibrant juice and zest from blood oranges creates a cake that is both fragrant and flavorful.
When I first stumbled upon this recipe, I remember thinking that a cake shouldn’t just be sweet; it should tell a story. The addition of blood oranges elevates this loaf, making it a perfect centerpiece for any gathering or simply a comforting treat on a cozy afternoon. Light, moist, and subtly sweet, this cake is not just a recipe but an experience that invites you to savor each bite. I genuinely hope you find as much joy in making and sharing this cake as I have.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Whip it up in under 90 minutes, perfect for a last-minute gathering.
- Irresistible Flavor: The combination of olive oil and blood orange creates a rich, tangy taste that’s hard to resist.
- Eye-Catching Appeal: The vibrant glaze makes it a stunning addition to any dessert table.
- Flexible Serving: Perfect for brunch, dessert, or an afternoon snack with a cup of tea.
- Diet-Friendly Options: Olive oil keeps it moist and can be a healthier choice compared to butter.
Ingredients You’ll Need
- 1/4 cup melted unsalted butter: Adds richness and moisture. Ensure it’s melted but not hot to avoid cooking the eggs.
- 2/3 cup light brown sugar: Introduces a deep flavor and helps to create a moist texture. You can substitute with granulated sugar if needed.
- 4 to 5 clementines, sliced 1/4 inch thick: Fresh citrus brightens the cake and provides beautiful layering. Feel free to use blood oranges for an extra punch.
- 1-¾ cup unbleached all-purpose flour: Gives structure to the cake. If gluten-free, a 1:1 gluten-free flour blend works well.
- 1 teaspoon baking powder: Helps the cake rise, ensuring a light texture.
- 1 teaspoon baking soda: Reacts with the acid in the clementine juice to make the cake even fluffier.
- 1/4 teaspoon kosher salt: Balances the sweetness and enhances overall flavors.
- 3 large eggs: Binds the ingredients together and provides moisture. Use room temperature eggs for better incorporation.
- 2 tablespoons clementine zest: Intensifies the citrus flavor. Make sure to zest carefully to avoid the bitter white pith.
- 3/4 cup granulated sugar: Sweetens the batter. You can adjust this depending on your sweetness preference.
- 1/4 cup fresh-squeezed clementine juice: Adds acidity and freshness. Fresh juice is best for a true standout flavor.
- 1/3 cup grapeseed oil: A neutral oil that contributes to the cake’s moist texture. You can replace it with any light-flavored oil.
- 1/3 cup unsweetened apple sauce: Adds moisture without extra fat. This can also be a substitute for oil if you want to reduce calories.
- 1/2 teaspoon pure vanilla extract: Enhances the sweetness of the cake. Always opt for pure extract over imitation for the best taste.
- 1/2 cup buttermilk: Contributes to moisture and a tender crumb. If unavailable, you can use regular milk mixed with a teaspoon of vinegar or lemon juice.
How to Make Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)
- Preheat Your Oven: Set your oven to 350°F (or 180°C). This step is crucial for achieving a perfectly baked loaf.
- Prepare Your Pan: Spray a 9-inch cake pan with non-stick cooking spray (I like using coconut oil for its subtle flavor). Pour in the melted butter and sprinkle the brown sugar evenly over it.
- Layer the Clementines: Arrange the thin slices of clementines on top of the sugar evenly. This will create a beautiful, candied top for your cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents.
- Make Zesty Sugar: In a small bowl, combine granulated sugar with clementine zest, rubbing the zest into the sugar until it resembles wet sand. This releases essential oils, enhancing the cake’s aroma.
- Combine Wet Ingredients: In a large mixing bowl, lightly whisk the eggs. Then incorporate the zesty sugar, clementine juice, olive oil, apple sauce, and vanilla until well blended.
- Combine Mixtures: Gradually add the flour mixture to the wet mixture, alternating with 1/2 of the buttermilk. Always begin and end with flour to help avoid lumps. Mix until just combined; it’s perfectly fine if there are a few small lumps!
- Pour the Batter: Gently pour the batter over the arranged clementines in the pan. Tap the pan on your counter to release any air bubbles trapped in the batter.
- Bake Your Cake: Slide the cake onto the middle rack of your preheated oven and bake for 40 to 50 minutes. Check for doneness with a cake tester; it should come out clean from the center. If you notice browning too early, loosely cover the top with aluminum foil.
- Cool: Once done, let the cake cool in the pan for about 10 minutes. To release it, run a knife along the edge and invert it onto a cake plate.
- Serve: Dust the cooled cake lightly with powdered sugar for a finishing touch. I love serving it with a dollop of fresh whipped cream.
- Store: Wrap any leftovers in plastic wrap and store in the fridge for up to 2 to 3 days.
Storing & Reheating
To keep your Glazed Blood Orange Olive Oil Cake fresh, store it at room temperature for up to a day in an airtight container. If you need it to last longer, place it in the fridge for 2 to 3 days, well-wrapped in plastic wrap. For longer storage, freeze slices in an airtight container for up to 3 months. When ready to enjoy, reheat gently in the microwave for about 15-20 seconds or until just warmed through. Keep in mind that while the texture may change slightly once frozen, a quick refresh in the oven or microwave can bring back the warmth.
Chef’s Helpful Tips
- Avoid Overmixing: This can lead to a dense loaf, so mix until just combined.
- Egg Temperature: Use room temperature eggs for easier mixing and better incorporation.
- Watch the Baking Time: Each oven can vary; start checking around 40 minutes.
- Clementine Alternates: If you can’t find clementines, blood oranges or tangerines work just as well!
- Flavor Enhancements: Want to mix it up? Add a teaspoon of almond extract for a delicious twist.
There’s a special joy in baking this cake, watching it rise beautifully, and smelling the sweet citrus aroma wafting through your kitchen. It’s a cake that invites creativity and experimentation while providing an oasis of comfort and flavor.
If you love a good citrus dessert, this cake will quickly become a favorite. Enjoy every moment of baking and sharing this delightful treat with your loved ones!
Recipe FAQs
Can I use a different type of citrus in this recipe?
Absolutely! While the recipe is written for clementines, feel free to experiment with other citrus fruits like blood oranges, mandarins, or even lemons for a zesty twist. Adjust the sugar based on how sweet your fruit is.
How do I know if the cake is done?
The best way to check for doneness is to insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs attached. If it’s still wet, give it a few more minutes in the oven and check again.
Can I make this cake ahead of time?
Yes, this cake stores well! You can bake it up to two days in advance. Just store it in an airtight container at room temperature. Alternatively, you can freeze it for up to three months and let it thaw overnight in the fridge before serving.
Can I add frosting or glaze to the cake?
While this cake is delicious and moist on its own, you could enhance it with a citrus glaze. A simple mixture of powdered sugar and a little blood orange juice drizzled on top would be a delightful addition if you’re looking to elevate its sweetness!
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Recipe Card
Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)
- Prep Time: 40 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Enjoy the delightful taste of our Glazed Blood Orange Olive Oil Cake. This recipe showcases juicy blood oranges, easy prep, and a moist texture—a delicious addition to any meal!
Ingredients
- 1/4 cup melted unsalted butter
- 2/3 cup light brown sugar
- 4 to 5 clementines, sliced no thicker than 1/4 of an inch plus more for zest and juicing (1 bag)
- 1–¾ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons clementine zest, from about 4 clementines
- 3/4 cup granulated sugar
- 1/4 cup fresh squeezed clementine juice
- 1/3 cup grapeseed oil
- 1/3 cup unsweetened apple sauce
- 1/2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350℉ (or 180℃).
- Grease a 9" cake pan with non-stick cooking spray, then pour in the melted butter and sprinkle with light brown sugar.
- Arrange the clementine slices over the sugar.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Rub the zest into the sugar until it feels like wet sand in a small bowl.
- In a large bowl, whisk the eggs before adding the zesty sugar, juice, oil, applesauce, and vanilla. Alternate mixing in 1/3 of the flour mixture with 1/2 of the buttermilk, starting and ending with flour. Mix until just combined and pour the batter over the clementines. Tap the pan to release air bubbles.
- Place the cake in the middle rack of the oven (the lower third for small ovens) and bake for 40 to 50 minutes or until a cake tester comes out clean.
- Let the cake cool for 10 minutes before running a knife around the edges and inverting it onto a plate.
- Dust with powdered sugar and serve with whipped cream.
- Store in the fridge wrapped in plastic for 2 to 3 days.
Notes
Ensure the clementines are fresh for maximum flavor.
For a richer flavor, let the cake sit overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
