Glazed Blood Orange Olive Oil Cake is the perfect winter dessert that brings a delightful burst of citrus flavor to your table. This cake stands out with its ultra-moist crumb and vibrant color, thanks to the inclusion of blood oranges. As you cut into the loaf, you’ll reveal the beautiful slices of fruit layered within, making it not just a treat for the palate, but a feast for the eyes, too. It’s easy to whip up and incredibly satisfying, whether enjoyed at breakfast or as a dessert after dinner.

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)

What draws me to this recipe is its simplicity and elegance. Using olive oil instead of butter creates a rich texture that feels indulgent yet light. The citrus notes brighten the dish, making it an ideal companion for those cozy winter evenings. It’s not just a cake; it’s a slice of warmth that you’re going to cherish. With a handful of ingredients and minimal fuss, this recipe invites you to embrace the season’s flavors and impress your family or guests. I can’t wait for you to try this!

Why You’ll Love This Recipe

Simple & Quick: Prep time is only 40 minutes, and the oven does the rest!
Irresistible Flavor: The combination of sweet blood oranges and olive oil creates a unique, moist cake.
Eye-Catching Appeal: Its stunning appearance makes it a showstopper at gatherings.
Flexible Serving: Perfect for brunch, dessert, or a sweet afternoon snack.
Diet-Friendly Options: Easily adaptable to fit various dietary needs with simple swaps.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Adds richness to the base; ensure it’s melted but not too hot.
2/3 cup light brown sugar: Offers a deep sweetness and moisture; you could use coconut sugar for a healthier twist.
4 to 5 clementines (sliced): Provides fresh, zesty flavor; blood oranges would be a delightful alternative for further visual appeal.
1-¾ cup unbleached all-purpose flour: The main structure of the cake; whole wheat flour can be used for a hearty variation.
1 teaspoon baking powder: Helps the cake rise and become fluffy.
1 teaspoon baking soda: Reacts with the acidic components; key for a soft texture.
1/4 teaspoon kosher salt: Enhances flavors; don’t skip it!
3 large eggs: Binds the ingredients together; make sure they’re at room temperature for the best results.
2 tablespoons clementine zest: Brightens the flavor profile; use a microplane for fine zesting.
3/4 cup granulated sugar: A classic sweetener; can be swapped for brown sugar if desired.
1/4 cup fresh squeezed clementine juice: Adds tartness and moisture; don’t use store-bought juice that lacks freshness.
1/3 cup grapeseed oil: A neutral oil that keeps the cake moist; vegetable oil works too.
1/3 cup unsweetened apple sauce: Adds moisture and can replace some oil for a lighter version.
1/2 teaspoon pure vanilla extract: Enhances overall flavor; use pure extract for the best taste.
1/2 cup buttermilk: Contributes to the tender crumb; if you don’t have it, mix milk with a splash of vinegar as a substitute.

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

Preheat your oven to 350℉ (or 180℃): A must-do step that prepares your oven for baking.
Prepare your cake pan: Spray a 9″ cake pan with a non-stick cooking spray (coconut oil works wonderfully). Pour 1/4 cup of melted unsalted butter into the pan and sprinkle 2/3 cup light brown sugar evenly on top.
Layer the clementines: Arrange the thin slices of the clementines over the sugar, ensuring they’re spread out nicely to create a beautiful top layer.
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. This ensures they are evenly distributed.
Prepare the zest: In a small bowl, rub 3/4 cup granulated sugar with 2 tablespoons clementine zest until it looks like wet sand. This releases essential oils and intensifies the flavor.
Combine wet ingredients: In a large mixing bowl, lightly whisk 3 large eggs before adding in the zesty sugar, 1/4 cup fresh squeezed clementine juice, 1/3 cup grapeseed oil, 1/3 cup unsweetened apple sauce, and 1/2 teaspoon pure vanilla extract.
Incorporate dry and wet ingredients: Gradually add 1/3 of the flour mixture, alternating with 1/2 of the buttermilk, starting and ending with the flour. Mix until just combined, avoiding over-mixing.
Pour and bake: Gently pour the batter over the arranged clementine slices, tapping the pan on the counter to eliminate air bubbles. Slide the cake onto the middle rack of your preheated oven and bake for 40 to 50 minutes, or until a cake tester comes out clean from the center. If the top browns too quickly, gently cover it with aluminum foil.
Cool the cake: Allow the cake to cool in the pan for about 10 minutes before running a knife around the edges. Invert the cake onto a plate and carefully remove the pan.
Serving suggestions: Once cooled, you can dust the top with powdered sugar and serve it with a dollop of whipped cream, if desired.

Storing & Reheating

To keep your cake fresh, store it in the refrigerator wrapped in plastic wrap for 2 to 3 days. If you’d like to enjoy it longer, wrap it tightly and freeze for up to 3 months. When ready to eat, simply thaw in the fridge overnight and enjoy cold or at room temperature. While the texture may vary slightly after freezing, a light toasting in the oven can refresh its moisture and flavor.

Chef’s Helpful Tips

Don’t overmix: Mixing too much can make the cake dense; stir until just combined.
Room temperature ingredients: For the best texture, use room temperature eggs and buttermilk.
Be careful with baking time: Ovens vary; check the cake a few minutes before the timer goes off.
Enhance the umami: A pinch of cinnamon can add a warm note to the batter.
Zest properly: Ensure you only remove the colored part of the peel for a bright flavor without bitterness.
Make-ahead option: Bake the cake a day in advance; allowing it to sit makes the flavors develop even more beautifully.

With its lovely flavors and inviting aroma when you bake, Glazed Blood Orange Olive Oil Cake truly embodies the spirit of winter festivities. Invite friends over, serve it with coffee, or enjoy a quiet slice on a chilly afternoon. Experiment with your favorite citrus fruits and share the joy of baking. Relax, have fun, and indulge in this scrumptious loaf that’s sure to brighten your winter days!

Recipe FAQs

Can I use regular oranges instead of blood oranges?

Absolutely! Regular oranges will work just fine in this recipe. While blood oranges offer a striking color, any type of citrus will add lovely flavor and moisture to the cake.

How can I make this cake gluten-free?

To make a gluten-free version, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. This will ensure your cake maintains its moisture and structure.

Can I freeze the cake?

Yes, you can freeze the cake! Once it’s cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months without losing flavor.

What can I serve with this cake?

This cake is delightful on its own, but you could serve it with fresh whipped cream, a scoop of vanilla ice cream, or even a light citrus glaze for an extra touch of sweetness!

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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 a moist and flavorful treat made with clementines. Easy to prepare, it’s perfect for gatherings or a cozy dessert 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 the oven to 350℉ (or 180℃).
Spray a 9" cake pan with non-stick cooking spray and pour in the melted butter, then sprinkle with brown sugar.
Arrange the sliced 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 the clementine zest until it resembles wet sand.
In a large bowl, whisk the eggs lightly, then mix in the zesty sugar, juice, oil, applesauce, and vanilla.
Alternate adding 1/3 of the flour mixture and 1/2 of the buttermilk, starting and ending with flour, mixing until just combined.
Pour the batter over the arranged clementines and tap the pan to release air.
Bake in the preheated oven for 40 to 50 minutes, or until a cake tester comes out clean.
Allow the cake to cool for 10 minutes, then carefully invert onto a plate.
Once cooled, dust with powdered sugar and serve with whipped cream.
Store the cake wrapped in plastic wrap in the fridge for 2 to 3 days.

Notes

For best results, ensure clementines are fresh for the best flavor.
You can cover the cake with aluminum foil if it browns too quickly during baking.
Serve with a side of whipped cream for added richness.