The Glazed Blood Orange Olive Oil Cake is a delightful treat with a moist texture that celebrates winter’s citrus goodness. Imagine a cake that is both tangy and sweet, infused with the aromatic essence of blood oranges and the silky richness of olive oil. The interior is exceptionally tender, thanks to the applesauce that ensures every bite is a burst of flavor. This loaf is perfect for any occasion, be it a cozy afternoon snack or a sumptuous dessert to impress guests at dinner parties.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

I first discovered the joy of baking a citrus loaf on a chilly winter afternoon when I craved something unique yet comforting. The combination of bright blood oranges with the rich olive oil creates an unforgettable taste. Not only is this cake incredibly easy to whip up, but it also looks stunning when dusted with powdered sugar. Before you know it, your kitchen will be scented with citrus, and you’ll be eagerly waiting for the cake to cool. Give this Glazed Blood Orange Olive Oil Cake a try; it’s a wonderful nod to winter’s citrus treasures, and I can’t wait for you to taste it!

Why You’ll Love This Recipe

Simple & Quick: You can have this cake in the oven within just 40 minutes.
Irresistible Flavor: The blend of blood oranges and olive oil gives it a sweet yet tangy flavor with a lush, moist texture.
Eye-Catching Appeal: This cake is not just delicious; its vibrant colors and elegant glaze make it a showstopper.
Flexible Serving: Perfect for breakfast, as an afternoon treat, or a delightful dessert after dinner.
Diet-Friendly Options: Easily adaptable to be gluten-free using alternative flour and dairy-free with almond milk.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Adds richness and flavor; can substitute with coconut oil for a dairy-free option.
2/3 cup light brown sugar: Provides moisture and depth; you’ll love the caramel undertones it brings.
4 to 5 clementines: Thinly sliced, these add a natural sweetness; look for firm fruits for the best results.
1-¾ cup unbleached all-purpose flour: Gives the structure; for gluten-free, try a gluten-free baking blend.
1 teaspoon baking powder: Helps the cake rise; fresh baking powder is key for a fluffy texture.
1 teaspoon baking soda: Acts as a leavening agent; paired with acidic ingredients, it ensures a light crumb.
1/4 teaspoon kosher salt: Enhances flavors; it’s crucial to balance sweetness.
3 large eggs: Binds the ingredients together; ensure they’re at room temperature for easy blending.
2 tablespoons clementine zest: Amplifies the citrus flavor; zest only the bright orange part, not the bitter white pith.
3/4 cup granulated sugar: Adds sweetness; you can reduce this for a less sweet cake.
1/4 cup fresh squeezed clementine juice: Provides acidity and moisture; fresh juice is preferable.
1/3 cup grapeseed oil: Keeps the cake moist; you could substitute with light olive oil.
1/3 cup unsweetened apple sauce: Adds moisture; it can also help reduce the fat content.
1/2 teaspoon pure vanilla extract: Enhances flavor; using pure extract makes a noticeable difference.
1/2 cup buttermilk: Gives a slight tang and moisture; if unavailable, mix milk with a teaspoon of vinegar or lemon juice to mimic buttermilk.

How to Make Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

Preheat the oven: Set your oven to 350℉ (or 180℃) to ensure it’s hot and ready.
Prepare the pan: Spray a 9-inch cake pan with non-stick cooking spray. Pour in the melted butter and sprinkle the light brown sugar evenly.
Arrange clementines: Layer the thin slices of clementines on the brown sugar to create a beautiful topping.
Mix dry ingredients: In a medium bowl, whisk together 1-¾ cups unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt until well combined.
Start with the sugar: In a small bowl, rub the 3/4 cup granulated sugar with 2 tablespoons of clementine zest until it resembles wet sand, infusing the sugar with the citrus aroma.
Combine wet ingredients: In a large mixing bowl, lightly whisk the 3 large eggs, then add the zesty sugar mixture, 1/4 cup fresh squeezed clementine juice, 1/3 cup grapeseed oil, 1/3 cup unsweetened applesauce, and 1/2 teaspoon pure vanilla extract. Mix until combined.
Incorporate dry ingredients: Alternate adding 1/3 of the flour mixture with 1/2 of the buttermilk, starting and ending with the flour. Mix gently until just combined.
Pour the batter: Carefully pour the batter over the arranged clementines. Tap the pan on your counter to remove any air pockets.
Bake it up: Place the cake in the middle of your preheated oven. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. If the cake starts to brown too quickly, loosely cover it with aluminum foil.
Cool and invert: Once baked, let the cake cool for 10 minutes before running a knife around the edges and inverting it onto a cake plate.
Finish beautifully: Once completely cool, dust with powdered sugar and pair it with whipped cream if desired.

Storing & Reheating

Store your Glazed Blood Orange Olive Oil Cake at room temperature covered with plastic wrap for up to 3 days. If you wish to extend its freshness, refrigeration is a good option for up to a week, but make sure to wrap it well. For longer storage, you can freeze it for up to 3 months. To refresh after freezing, thaw at room temperature and then warm it in a 300°F oven for about 10 minutes; this will help revive its moist and flavorful texture.

Chef’s Helpful Tips

Be mindful not to overmix the batter, as this can lead to a denser cake. Mix until just combined but no longer.
Ensure your eggs and buttermilk are at room temperature before mixing to help achieve a smoother batter.
Consider using parchment paper in the bottom of the pan to help with the cake release, making it easier to invert.
Sifting the dry ingredients can help incorporate air, leading to a lighter final texture.
If you want even more zesty flavor, add some extra clementine zest into the batter.

This cake is truly a treat to enjoy, not only for its incredible moisture and flavor but also for the lovely way it brightens up dreary winter days. Experiment with different citrus fruits if you like — lemons or regular oranges could make fantastic substitutions! Enjoy each slice as a special moment in your day.

Recipe FAQs

Can I use other citrus fruits in this cake?

Absolutely! While this recipe uses blood oranges, you can easily substitute them with regular oranges, lemons, or even limes. Just be mindful of the balance of sweetness and acidity; you may need to adjust the sugar based on the tartness of the fruit.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be lightly golden, and it will spring back slightly when gently pressed.

What can I substitute for buttermilk?

You can replace buttermilk with regular milk by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This creates a similar tangy effect.

Can I make this cake ahead of time?

Yes, this cake holds up beautifully! You can bake it a day ahead and store it covered at room temperature. If you want to prepare the batter in advance, you could chill it overnight and bake it fresh the next day—just give it a quick stir before pouring it into the pan.

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Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

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Author: Peter
Prep Time: 40 minutes
Cook Time: 90 minutes
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Glazed Blood Orange Olive Oil Cake is rich with the flavors of clementines, making it an irresistible treat. With simple prep and delightful ingredients, it’s great for gatherings or enjoying at home.

Ingredients

Scale

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

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Instructions

Preheat your oven to 350℉ (or 180℃).
Spray a 9" cake pan with non-stick cooking spray, pour in melted butter, and sprinkle with light brown sugar.
Arrange thin slices of clementines on top of the sugar.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a small bowl, rub sugar with zest until it resembles wet sand.
In a larger mixing bowl, lightly whisk eggs, then mix in zesty sugar, juice, oil, applesauce, and vanilla.
Add flour mixture and buttermilk alternately, starting and ending with flour. Mix until just combined and pour over clementines. Tap pan to release air.
Bake in the preheated oven for 40-50 minutes or until a cake tester comes out clean. Cover with aluminum foil if browning too quickly.
Cool for 10 minutes before inverting onto a cake plate.
Dust with powdered sugar before serving with whipped cream.
Store wrapped in plastic wrap in the fridge for 2-3 days.

Notes

For an extra touch, consider adding a dash of cinnamon to the batter.
Serve warm for a delightful experience.
This cake pairs wonderfully with a dollop of whipped cream.