If you’re looking for a cake that embodies the essence of winter citrus, look no further than this delightful Glazed Blood Orange Olive Oil Cake. With its ultra moist texture, flavorful hints of clementine, and zesty orange undertones, this loaf is a perfect way to elevate your dessert game. You’ll find the cake not only pleases your palate but also fills your kitchen with a captivating aroma that beckons everyone to gather round.

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)

This recipe marries olive oil’s rich and fruity flavor with the vibrancy of blood orange, creating an exquisite treat that feels both luxurious and comforting. Baking this cake is a wonderfully therapeutic activity; the simple steps allow you to immerse yourself in the process and indulge in a seasonal treat that’s far superior to any store-bought option.

Why You’ll Love This Recipe

Simple & Quick: You can whip up this cake in about 90 minutes, including baking time!
Irresistible Flavor: The combination of olive oil and blood oranges creates a moist, flavorful loaf that is refreshing and satisfying.
Eye-Catching Appeal: The vibrant color of blood oranges makes this cake a stunning centerpiece for any table.
Flexible Serving: Perfect for brunch, an afternoon snack, or a special dessert with friends.
Diet-Friendly Options: If you want to make it dairy-free, simply substitute the buttermilk with your favorite plant-based milk and a splash of vinegar.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Used for richness. You can substitute with more olive oil if you prefer a dairy-free version.
2/3 cup light brown sugar: This helps to add a deep sweetness and moisture.
4 to 5 clementines: Sliced thinly, these provide a sweet, fragrant base for your cake. Feel free to switch with oranges if clementines aren’t available.
1-¾ cup unbleached all-purpose flour: The backbone of your cake.
1 teaspoon baking powder: For leavening, helping your cake rise beautifully.
1 teaspoon baking soda: Also a leavener that contribute to the cake’s fluffy texture.
1/4 teaspoon kosher salt: Balances the sweet tones of your cake.
3 large eggs: Essential for structure and moisture.
2 tablespoons clementine zest: Adds a burst of fresh citrus flavor.
3/4 cup granulated sugar: For sweetness and to help the cake brown.
1/4 cup fresh squeezed clementine juice: For brightness and moisture.
1/3 cup grapeseed oil: A neutral oil perfect for a light texture.
1/3 cup unsweetened applesauce: Keeps the cake moist while adding a touch of natural sweetness.
1/2 teaspoon pure vanilla extract: Enhances all the flavors with its warm aroma.
1/2 cup buttermilk: Adds tang and moisture, making the cake incredibly tender.

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

Preheat your oven: Set your oven to 350℉ (or 180℃) to get it nice and hot while you prepare your cake.
Prepare the pan: Spray a 9” cake pan with non-stick cooking spray, then pour in 1/4 cup of melted unsalted butter and sprinkle with 2/3 cup light brown sugar.
Arrange the clementines: Neatly place the thin slices of clementines on top of the sugar in the pan.
Make the dry mix: 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.
Combine the sugars and zest: In a small bowl, rub 3/4 cup granulated sugar with 2 tablespoons clementine zest until the mixture resembles wet sand. This will infuse the sugar with delightful citrus flavor.
Mix the wet ingredients: In a large mixing bowl, lightly whisk 3 large eggs then add in 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. Whisk until blended.
Combine the mixtures: Alternate adding 1/3 of the flour mixture and 1/2 of the buttermilk, beginning and ending with the flour mixture, mixing gently until just combined. This helps incorporate air while also maintaining a tender crumb.
Pour the batter: Carefully pour the batter over the arranged clementines, then tap the pan gently on your counter to release any trapped air bubbles.
Bake the cake: Slide the pan onto the middle rack of your preheated oven and bake for 40 to 50 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean.
Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges of the pan before carefully inverting it onto a serving plate.
Dust and serve: Once cooled, dust the top with powdered sugar and serve it with a dollop of whipped cream if you like.

Storing & Reheating

To keep your Glazed Blood Orange Olive Oil Cake fresh, wrap it in plastic wrap and store it in the fridge for up to 3 days. If you’d like to keep it longer, consider freezing individual slices in an airtight container, where it’ll last for up to 3 months. For a quick reheating, pop a slice in the microwave for 15-20 seconds, but be aware that the texture may change slightly over time. A quick refresh with whipped cream will help bring it back to life!

Chef’s Helpful Tips

Avoid over-mixing the batter, as this can lead to a denser cake. Mix just until combined.
Ensure your eggs and butter are at room temperature for better incorporation.
Use fresh-squeezed clementine juice for the best flavor; bottled juice can be too acidic.
If the top of the cake is browning too quickly, tent it with aluminum foil during the last 15 minutes of baking to help it cook evenly.
Don’t skip the dusting of powdered sugar—it adds a beautiful finish and a touch of sweetness!

Baking this cake will not only reward you with a treat that’s bursting with citrus goodness, but it also invites you to share your creative cooking spirit with friends and family. Each slice reveals a moist, flavorful delight that beckons for a second helping! So go ahead, roll up those sleeves, and whip up this sensational loaf that’s sure to bring smiles all around.

Recipe FAQs

Can I use other citrus fruits instead of clementines?

Absolutely! Oranges, tangerines, or even blood oranges can be wonderful substitutes. Just adjust the zest and juice quantities to match the strength of flavor you prefer.

How can I tell when my cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready. If there’s wet batter, it needs more time.

What if I don’t have buttermilk?

No problem! You can make your own buttermilk by adding a tablespoon of white vinegar or lemon juice to a measuring cup and filling it up with milk until you reach 1/2 cup total. Let it sit for about 5 minutes before using.

Can this cake be prepared ahead of time?

Yes! You can bake the cake a day in advance. Just be sure to wrap it well after it has completely cooled, and store it in the refrigerator. It will taste great the following day as the flavors meld together!

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

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Author: Anna
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

Enjoy the luscious flavors of this Glazed Blood Orange Olive Oil Cake made with fresh clementines. It’s a simple and satisfying dessert, perfect for any occasion.

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 the oven to 350℉ (or 180℃).
Spray a 9" cake pan with non-stick spray, pour in the melted butter, and sprinkle the light brown sugar over it.
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 the sugar with clementine zest until it resembles wet sand.
In a large bowl, lightly whisk the eggs. Add the zesty sugar, clementine juice, oil, applesauce, and vanilla.
Alternate adding 1/3 of the flour mixture with 1/2 of the buttermilk, mixing until just combined. Pour the batter over the clementines and tap the pan to release air pockets.
Bake on the middle rack for 40 to 50 minutes, or until a cake tester comes out clean. If browning too quickly, cover loosely with aluminum foil.
Cool for 10 minutes before running a knife along the edge and inverting onto a cake plate.
Dust with powdered sugar and serve with whipped cream.
Store in the fridge, wrapped in plastic wrap for 2 to 3 days.

Notes

Ensure clementines are fresh for the best flavor.
Adjust baking time based on your oven’s performance; check for doneness early.
For added flavor, consider adding spices like cinnamon or nutmeg.