Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is a dessert that beautifully captures the essence of winter citrus. This moist, flavorful cake combines the delightful taste of blood oranges with the rich depth of olive oil for a treat that feels both luxurious and comforting. The vibrant color and zesty aroma are enough to whisk you away to brighter days, making each slice a small celebration. With an impressive texture that stays moist longer than its butter-laden counterparts, this cake is not only easy to make but also absolutely delightful to share.

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)

When I first experimented with this recipe, it was during a chilly winter gathering. I craved something that could bring warmth and happiness to our cozy celebration, and this cake exceeded my expectations. The combination of blood oranges and olive oil offers a unique twist that elevates it from your everyday loaf cake. Whether you bake it for a special occasion or a simple afternoon snack, achieving that burst of citrus flavor in each bite will leave everyone reaching for seconds. So gather your ingredients and let’s create a cake that’s sure to impress.

Why You’ll Love This Recipe

Simple & Quick: Whip this cake together in under an hour of hands-on time, perfect for last-minute dessert cravings.
Irresistible Flavor: The vibrant blood orange flavor, paired with the rich olive oil, creates a moist texture that dances on your taste buds.
Eye-Catching Appeal: This cake isn’t just scrumptious; its vivid color makes for a stunning centerpiece on any table.
Flexible Serving: Perfect for breakfast, dessert, or even a brunch gathering—everyone will love it.
Diet-Friendly Options: Easily adapt this recipe for gluten-free diners by substituting the flour.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Adds richness and moisture to the cake. You could also try coconut oil for a dairy-free option.
2/3 cup light brown sugar: This helps create a lovely caramel-like flavor. Brown sugar substitutes can work but avoid granulated sugar as it lacks moisture.
4 to 5 clementines, sliced no thicker than 1/4 of an inch: Fresh clementines infuse the cake with citrusy goodness and natural sweetness. Blood oranges are a great alternative too!
1-¾ cup unbleached all-purpose flour: The base of the cake. For gluten-free, substitute with a gluten-free flour blend.
1 teaspoon baking powder: Ensures the cake rises beautifully. Make sure it’s fresh for best results.
1 teaspoon baking soda: Works alongside the baking powder for a perfect lift.
1/4 teaspoon kosher salt: Enhances the flavors throughout the cake.
3 large eggs: Provides structure and moisture. For a vegan option, try flax eggs.
2 tablespoons clementine zest: Adds a punch of citrus flavor. Use a fine grater to get the zest without the bitter pith.
3/4 cup granulated sugar: Sweetens the cake without overwhelming it. If you prefer less sweetness, reduce the amount slightly.
1/4 cup fresh squeezed clementine juice: Brightens up the flavor. If clementines aren’t available, fresh orange juice works well too.
1/3 cup grapeseed oil: This neutral oil contributes moisture without overpowering flavors. Canola oil is a suitable substitute.
1/3 cup unsweetened apple sauce: Keeps the cake moist while providing a bit of natural sweetness.
1/2 teaspoon pure vanilla extract: Adds a lovely aroma and depth. Choose high-quality extract for the best flavor.
1/2 cup buttermilk: Contributes to the cake’s moistness and tenderness. For a substitute, mix milk with a teaspoon of vinegar or lemon juice.

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

Preheat the oven: Start by preheating your oven to 350℉ (or 180℃). This ensures your cake bakes evenly.
Prepare the pan: Lightly spray a 9″ round cake pan with non-stick cooking spray (I used coconut oil). Pour in the 1/4 cup melted unsalted butter, followed by sprinkling in the 2/3 cup light brown sugar. This layer will create a nice caramel topping.
Arrange clementines: Take your thinly sliced clementines and arrange them beautifully over the brown sugar. This will be the top of your cake once inverted, so make it look pretty!
Mix the dry ingredients: In a medium-sized bowl, whisk together the 1-¾ cup unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and the 1/4 teaspoon kosher salt. This creates a nice fluffy texture.
Rub the sugar and zest: In a small bowl, combine the 3/4 cup granulated sugar and the 2 tablespoons clementine zest, rubbing them together until the mixture resembles wet sand. This helps release the oils in the zest and intensifies the flavor.
Combine wet ingredients: In a large mixing bowl, lightly whisk together the 3 large eggs. Add in the zesty sugar mixture, the 1/4 cup fresh squeezed clementine juice, 1/3 cup grapeseed oil, the 1/3 cup unsweetened apple sauce, and the 1/2 teaspoon pure vanilla extract. Mix until just combined.
Incorporate dry and wet mixes: Slowly add 1/3 of the flour mixture, alternating with 1/2 of the buttermilk, starting and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
Transfer to the pan: Carefully pour the batter over the arranged clementines. Give the pan a gentle tap on the counter to release any air bubbles.
Bake the cake: Place the pan on the middle rack of your preheated oven. Bake for 40 to 50 minutes or until a toothpick comes out clean after being inserted into the middle of the cake. If the top starts browning too quickly, loosely tent with aluminum foil.
Cool and invert: Let your cake cool for about 10 minutes. After cooling, run a knife along the edges to loosen it from the pan before inverting the cake onto a plate to reveal the clementine layer.
Serve and enjoy: Once cooled completely, dust the cake with powdered sugar for a lovely finish. This cake is delightful on its own or served with a dollop of whipped cream.
Store properly: If you have leftovers, wrap the cake in plastic wrap and store it in the fridge for 2 to 3 days.

Storing & Reheating

To keep your Glazed Blood Orange Olive Oil Cake fresh, store it wrapped in plastic wrap at room temperature for up to a day. If you want to keep it longer, refrigerate it for 2 to 3 days. You can also freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and then aluminum foil. When ready to enjoy, simply thaw at room temperature or pop it in a warm oven to refresh its moisture—vibrancy remains intact!

Chef’s Helpful Tips

Don’t skip the zest: It really enhances the citrus flavor, making your cake sing with freshness.
Measure accurately: Baking is a science, so make sure you’re precise with your measurements for best results.
Room temperature eggs and buttermilk: These mix better into the batter and help create a fluffy texture.
Avoid overmixing: Mixing until just combined will keep your cake light and tender. Overmixing can lead to a dense loaf.
Try different citrus fruits: Experiment with blood oranges, regular oranges, or even lemons for a variation that suits your taste.

This Glazed Blood Orange Olive Oil Cake not only brightens up your dessert table but also brings an aromatic warmth that will evoke fond memories every time you bake it. With its stunning appearance and irresistible flavor, it encourages experimentation and creativity in the kitchen. Don’t hesitate to invite guests over to share in this sweet experience—it’s too good to enjoy alone!

Recipe FAQs

Can I use different citrus fruits in this recipe?

Absolutely! While the cake shines with blood oranges, feel free to use regular oranges, lemons, or even grapefruits. Just make sure to adjust the zest and juice amounts for balance. Each fruit will bring its unique flavor profile, delighting your palate in new ways.

Is this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Specifically, blends that contain xanthan gum tend to work best, helping maintain the cake’s structure and moisture.

How do I make this cake more flavorful?

To enhance flavor, consider adding spices like cinnamon or cardamom to the dry ingredients. You can also infuse your olive oil with herbs or spices before using it. Just remember, balance is key—subtle enhancements can elevate the cake without overwhelming the fresh citrus taste.

What’s the best way to serve this cake?

This cake is delicious on its own, but you can elevate it further by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Additionally, a drizzle of citrus glaze or syrup can add an extra touch of sweetness and flair.

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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

This Glazed Blood Orange Olive Oil Cake captures the essence of winter citrus with its vibrant flavors. Using basic ingredients, it offers a moist texture and sweet-tart taste, perfect for gatherings or a cozy family treat.

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 the light brown sugar over it.
Arrange the clementine slices on top of the sugar layer.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
Rub the clementine zest into the granulated sugar until it resembles wet sand in a small bowl.
In a large mixing bowl, whisk the eggs lightly, then add the zesty sugar, clementine juice, grapeseed oil, applesauce, and vanilla extract. Gradually mix in the flour mixture and buttermilk, alternating between the two. Pour the batter over the clementine slices in the pan.
Tap the pan gently on the counter to release bubbles and bake for 40-50 minutes or until a tester comes out clean.
Let the cake cool for 10 minutes before running a knife around the edges and inverting it onto a plate.
Once cooled, dust with powdered sugar and serve alongside whipped cream.
Store leftovers in the fridge, wrapped, for 2-3 days.

Notes

You can cover the cake loosely with foil if it browns too much while baking.
For an extra touch, serve with whipped cream or ice cream.
Use fresh clementines for the best flavor and aroma.