Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is a tantalizing dessert that captures the essence of winter citrus. With its vibrant hues and refreshing flavor profile, this cake stands out not only for its moist texture but also for its delightful aroma. The combination of blood oranges and olive oil lends each bite a subtle richness, making it a perfect indulgence for chilly days when comfort food is a necessity.

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 made this cake, I was enchanted by how the earthy notes of olive oil harmonized with the bright, tangy blood oranges. It’s a cake that’s perfect for any occasion—be it a cozy gathering or just a personal treat during a quiet afternoon. The pleasure of baking this cake fills your kitchen with a warm embrace, and that first slice is simply divine. So, grab your ingredients and join me on this flavorful journey; I can’t wait for you to try your hand at this extraordinary loaf!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just about an hour and a half with minimal fuss.
Irresistible Flavor: The combination of blood oranges and olive oil creates an unforgettable taste.
Eye-Catching Appeal: The bright, bold colors of the citrus are sure to impress your guests.
Flexible Serving: Enjoy it for breakfast, as a snack, or as a delightful dessert.
Diet-Friendly Options: Easily adaptable for dairy-free diets by using plant-based alternatives.

Ingredients You’ll Need

1/4 cup melted unsalted butter: This adds moisture and a rich flavor; substitute with coconut oil for a dairy-free version.
2/3 cup light brown sugar: Provides a subtle caramel flavor; dark brown sugar can be used for a deeper taste.
4 to 5 clementines, sliced no thicker than 1/4 of an inch plus more for zest and juicing (1 bag): Here, fresh citrus is key for vibrant flavor; if clementines aren’t available, tangerines or blood oranges work great.
1-¾ cup unbleached all-purpose flour: A fundamental structure for the cake; substitute with gluten-free flour for a gluten-free option.
1 teaspoon baking powder: Gives the cake its lift; make sure it’s fresh for best results.
1 teaspoon baking soda: Works with the acidity of the clementines to help the cake rise.
1/4 teaspoon kosher salt: Enhances flavors; table salt can be substituted, but use a bit less.
3 large eggs: Adds moisture and structure; vegan egg replacements like flax eggs can be used.
2 tablespoons clementine zest, from about 4 clementines: Intensifies the citrus flavor; ensure no white pith is included as it’s bitter.
3/4 cup granulated sugar: Sweetens the cake; cane sugar or organic sugar is a great alternative.
1/4 cup fresh squeezed clementine juice: Contributes to the cake’s moisture and flavor; bottled juice can be a quick alternative in a pinch.
1/3 cup grapeseed oil: A neutral oil that adds moisture; can be swapped with other oils like sunflower or vegetable, but avoid extra-virgin olive oil as its flavor may be too strong.
1/3 cup unsweetened apple sauce: Helps keep the cake moist and adds natural sweetness, making it a perfect ingredient to substitute for additional oil if desired.
1/2 teaspoon pure vanilla extract: Enhances the cake’s flavor; using high-quality vanilla makes a noticeable difference.
1/2 cup buttermilk: Adds tenderness and a slight tang; for a dairy-free option, mix almond milk with a tablespoon of vinegar and let it sit for a few minutes.

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

Preheat the oven: Set it to 350°F (or 180°C) and get it nice and warm while you prepare the batter.
Prepare the cake pan: Spray your 9-inch cake pan with a non-stick cooking spray, such as coconut oil, and pour in the 1/4 cup of melted butter, sprinkling in 2/3 cup light brown sugar after.
Arrange the clementines: Lay the thin slices of clementines decoratively on top of the sugar. Their aesthetic appeal will elevate your cake.
Whisk the dry ingredients: In a medium bowl, combine 1-¾ cup unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt.
Rub the sugar and zest: In a small bowl, mix 3/4 cup granulated sugar with the 2 tablespoons of clementine zest until it resembles wet sand, infusing it with citrus bliss.
Mix the wet ingredients: In a large mixing bowl, lightly whisk 3 large eggs, adding the zesty sugar mixture, 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. Blend well.
Combine wet and dry: Alternately add 1/3 of the flour mixture with 1/2 cup buttermilk, starting and ending with the flour. Mix until just combined, then pour the batter over the clementine slices.
Bake the cake: Place the cake in the middle rack of the preheated oven. Bake for 40 to 50 minutes or until a toothpick comes out clean when inserted in the center. If it starts to brown too much, cover loosely with aluminum foil.
Cool and invert: Let the cake cool for about 10 minutes before running a knife around the edge. Gently invert it onto a cake plate.
Serve with a dusting: Once cooled, dust it with powdered sugar and serve with a side of whipped cream—if desired!

Storing & Reheating

Store any leftover cake at room temperature for up to 2 days, or wrap it well with plastic wrap and refrigerate for up to 3 days for enhanced flavor. You can also freeze the cake by wrapping it tightly in plastic wrap and aluminum foil for up to 3 months. When ready to enjoy, simply let it thaw at room temperature, and if desired, warm individual slices in the microwave for about 15-20 seconds to refresh its moistness.

Chef’s Helpful Tips

Ensure that your eggs are at room temperature for better incorporation.
Check your baking powder and soda for freshness; expired ones can lead to flat cakes.
Mix the batter gently to avoid overworking—it should be just combined with a few lumps remaining.
If you’re experimenting with flavors, consider adding a touch of almond extract for a delightful twist.
To enhance the glaze, drizzle a mixture of powdered sugar and clementine juice on top while it’s still warm.

Indulging in this moist, flavor-packed creation feels like a warm hug on a winter day. Not only is it a joy to create and share, but it also invites you to personalize it with your twist. Whether you try different citrus or add spices, let your imagination flourish. Enjoy every moment of this baking experience!

Recipe FAQs

Can I use other citrus fruits instead of clementines?

Absolutely! Feel free to substitute with tangerines, oranges, or even blood oranges for a more vibrant color and nuanced flavor. Just make sure to adjust the zest and juice quantities as needed to maintain that citrus punch.

How can I make this cake gluten-free?

You can easily switch the 1-¾ cup unbleached all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure that the blend includes xanthan gum to help mimic the structure.

How long will this cake stay fresh?

When stored properly, this cake can last about 2-3 days at room temperature. If refrigerated, it maintains its quality for an additional few days. Wrapping it well ensures maximum moisture retention.

What are some variations I can try?

Consider adding spices like cinnamon or nutmeg to the batter for warmth. You can also fold in nuts or dried fruits for texture, or try a citrus glaze using lemon or lime juice to elevate the flavor even further.

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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 is an indulgent treat with its rich citrus flavor and moist texture. Perfect for any occasion, it features wholesome ingredients like blood oranges, olive oil, and buttermilk for a delightful homemade experience that delivers comfort and satisfaction.

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, then pour in the melted butter and sprinkle in the light brown sugar.
Arrange the thin slices of clementines on top of the sugar in the cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl, rub the sugar with the zest until it resembles wet sand.
In a large mixing bowl, lightly whisk the eggs, then add the zesty sugar, juice, oil, applesauce, and vanilla. Alternate adding 1/3 of the flour mixture with 1/2 of the buttermilk, starting and ending with flour. Mix until just combined, then pour the batter over the sliced clementines. Tap the pan on the counter to release any trapped air.
Bake in the preheated oven for 40 to 50 minutes, or until a cake tester comes out clean after being inserted into the middle of the cake. If browning too fast, loosely cover the top with aluminum foil.
Allow the cake to cool for 10 minutes, then run a knife along the edges and invert onto a plate.
Once cooled, dust with powdered sugar and serve with whipped cream.
Store any leftovers wrapped in plastic wrap in the fridge for 2 to 3 days.

Notes

Use fresh clementines for the best flavor and moisture in the cake.
For a zesty twist, add a bit of extra clementine zest into the batter.
If you don’t have buttermilk, you can substitute it with a mix of milk and vinegar.