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.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg