There’s something undeniably magical about the combination of citrus and cake, especially in the colder months when we crave warmth and brightness. The Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is a perfect representation of this harmony. This cake is a stunning centerpiece for any gathering, boasting a tender crumb made rich with olive oil, delivering an exquisite flavor that pairs beautifully with the zesty notes of blood orange.

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 baked this cake, I was drawn to its vibrant color and fragrant aroma that filled my kitchen. Upon taking the first bite, the moist texture and tangy sweetness danced on my palate, instantly brightening my day. This cake isn’t just delicious; it’s a declaration of love for seasonal ingredients and an invitation to savor life’s small moments. If you’re looking for an easy yet impressive dessert to share, I wholeheartedly invite you to try baking this Glazed Blood Orange Olive Oil Cake. You won’t regret it!

Why You’ll Love This Recipe

Simple & Quick: With minimal prep time, this cake is easy to whip up in about 40 minutes, making it perfect for unexpected guests or a cozy night in.
Irresistible Flavor: The blend of blood orange and olive oil gives this cake a moist texture and a vibrant, tangy flavor that lingers.
Eye-Catching Appeal: The colorful glaze and beautiful presentation make it a stunning addition to any table, perfect for celebrations.
Flexible Serving: This cake works well as a dessert, snack, or breakfast option — enjoy it anytime!
Diet-Friendly Options: While the recipe includes olive oil and citrus, you can easily adapt it for different dietary needs.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Adds richness and helps create a tender crumb. Make sure it’s unsalted to control the overall saltiness of the cake.
2/3 cup light brown sugar: Provides depth of flavor and moisture. If you’re out, you can substitute with white sugar, but the taste will differ slightly.
4 to 5 clementines: Sliced thin for the top and zest — their naturally sweet flavor enhances the cake. You can use blood oranges for a bolder taste.
1-¾ cup unbleached all-purpose flour: Forms the structure of the cake. You can swap it for a gluten-free all-purpose blend if needed.
1 teaspoon baking powder: Essential for leavening. Ensure that it’s fresh for the best rise.
1 teaspoon baking soda: Works with the acidic juices in the cake for a light texture. Always check the expiration date to ensure potency.
1/4 teaspoon kosher salt: Boosts flavor; essential for balance in baked goods.
3 large eggs: Provide moisture and structure. Room temperature eggs are best for even mixing.
2 tablespoons clementine zest: It enhances the citrus flavor and adds aroma.
3/4 cup granulated sugar: Sweetens the cake. You can reduce it slightly if you want a less sweet version.
1/4 cup fresh-squeezed clementine juice: Adds moisture and tanginess. Always use fresh for optimal flavor.
1/3 cup grapeseed oil: A light oil that contributes to the moisture and texture without overpowering the flavor. Avocado oil or canola oil works too.
1/3 cup unsweetened applesauce: Keeps the cake moist and delicious; a great way to cut down on fat. You can use yogurt as an alternative.
1/2 teaspoon pure vanilla extract: Adds warmth and additional flavor; always go for pure instead of imitation for the best taste.
1/2 cup buttermilk: Achieves a tender crumb. If you don’t have buttermilk, you can mix milk with a teaspoon of lemon juice or vinegar and let it sit for a few minutes.

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

Preheat Your Oven: Start by preheating your oven to 350℉ (or 180℃). This ensures even baking.
Prepare the Pan: Spray a 9″ cake pan with non-stick cooking spray (consider using coconut oil for added flavor). Pour in the 1/4 cup of melted butter and sprinkle the 2/3 cup of light brown sugar evenly across the bottom.
Layer the Clementines: Arrange thin slices of clementines on top of the brown sugar. This will create a stunning caramelized top later.
Mix Dry Ingredients: In a medium bowl, combine 1-¾ cups of unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of kosher salt. Whisk until well blended.
Prepare Zesty Sugar: In a small bowl, rub the 3/4 cup of granulated sugar with the 2 tablespoons of clementine zest until it resembles wet sand. This unlocks the essential oils and enhances the flavor.
Combine Wet Ingredients: In a large mixing bowl, lightly whisk the 3 large eggs before adding the zesty sugar, 1/4 cup of fresh-squeezed clementine juice, 1/3 cup of grapeseed oil, 1/3 cup of unsweetened applesauce, and 1/2 teaspoon of pure vanilla extract.
Mix Together: Alternate adding 1/3 of the flour mixture with 1/2 of the buttermilk, starting and ending with the flour mixture. Mix until just combined. Pour this batter gently over the arranged clementines and tap the pan on the counter to release any air bubbles.
Bake: Place the cake in the middle of your preheated oven, or on the lower third if you have a smaller oven. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. If the cake begins to brown too quickly, loosely cover the top with aluminum foil.
Cool and Invert: Let the cake cool for about 10 minutes. Run a knife around the edges to loosen it, then carefully invert it onto a cake plate. The blood oranges should now be beautifully caramelized on top.
Dust and Serve: Once fully cooled, dust the top with powdered sugar before serving. It’s wonderful paired with whipped cream for extra indulgence.

Storing & Reheating

To maintain freshness, store the cake wrapped in plastic wrap at room temperature for up to two days. For extended storage, place it in the fridge where it can last for 2 to 3 days. If you wish to keep it longer, wrap it tightly and freeze for up to three months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and rewarm gently in the oven at 300°F for about 10 minutes. Keep in mind that the texture might change slightly upon freezing, but a quick reheat will refresh its delightful flavors.

Chef’s Helpful Tips

Make sure your baking powder and baking soda are fresh for optimal lift.
Using room temperature eggs and buttermilk helps everything mix evenly, creating a smooth batter.
For added flavor, consider infusing the olive oil with herbs or spices before incorporating it into the recipe.
If the cake is browning too fast, don’t hesitate to cover it with foil to prevent burning while allowing the inside to cook through.
You can make this cake a day in advance, as it tastes even better the next day when the flavors have had time to meld.

There’s nothing quite like sharing a slice of cake that radiates both flavor and warmth. Each bite of this Glazed Blood Orange Olive Oil Cake captures the spirit of winter citrus and creates a cozy atmosphere, whether enjoyed for breakfast, at a gathering, or as a luscious treat during the week. Get ready to impress your friends with this delightful recipe and enjoy the process of creating something truly special.

Recipe FAQs

Can I substitute other citrus for the blood oranges?

Absolutely! While blood oranges offer a unique flavor and stunning color, you can use regular oranges, clementines, or even lemons. Just keep in mind that each will impart its own distinct flavor.

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. It stays moist and delicious for several days. Just follow the storing instructions to keep it fresh, and you can pull it out whenever you need a quick treat.

How can I make this cake gluten-free?

You can easily substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Make sure the blend includes xanthan gum or add it separately to maintain the cake’s structure.

Why is my cake dense?

A dense cake could be the result of overmixing the batter. Mix just until the ingredients are combined, and ensure your leavening agents are fresh to achieve the perfect fluffiness.

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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

Enjoy a slice of Glazed Blood Orange Olive Oil Cake, a flavorful clementine-infused dessert that’s simple to make and perfect for any occasion. This ultra moist loaf combines wholesome ingredients for a satisfying treat that’s sure to be a favorite.

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 your 9" cake pan with non-stick cooking spray and pour in the melted butter. Sprinkle the light brown sugar over the butter.
Arrange the sliced clementines evenly on top of the brown sugar.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a small bowl, combine sugar with clementine zest until it resembles wet sand.
In a large mixing bowl, whisk the eggs lightly and add the zesty sugar, juice, oil, applesauce, and vanilla. Mix until combined.
Gradually alternate adding 1/3 of the flour mixture and 1/2 of the buttermilk, beginning and ending with the flour mixture. Mix until just combined, then pour the batter over the sliced clementines, tapping the pan to release air bubbles.
Bake in the preheated oven for 40 to 50 minutes, or until a cake tester inserted in the center comes out clean. If browning too quickly, cover loosely with aluminum foil.
Allow the cake to cool for 10 minutes before running a knife around the edges and inverting it onto a cake plate.
Dust with powdered sugar before serving with whipped cream, if desired.
Store any leftovers wrapped in plastic in the fridge for 2 to 3 days.

Notes

Ensure clementine slices are not too thick for even cooking.
Use room temperature eggs for better mixing.
Adjust baking time as necessary based on your oven’s characteristics.