There’s something truly special about a cake that not only looks lush but also radiates warmth, like a cozy hug on a winter day. The Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) does just that! Imagine a tender loaf that’s subtly sweet with a light citrus zing, thanks to the vibrant blood oranges. As the olive oil infuses each slice, it adds an incredible richness that keeps the cake ultra moist. This cake is perfect for chilly afternoons, served alongside your favorite cup of tea or coffee.

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)

I discovered this delightful loaf on a cold winter evening. The aroma of fresh blood oranges warmed my kitchen, instantly lifting my spirits. As I pulled the cake from the oven, the golden edges and dark caramel glaze spoke to how this recipe was going to transform any simple gathering into something memorable. Not only is this cake a feast for the eyes, but it also serves as a centerpiece for sharing warmth and joy with loved ones. I invite you to whip up this beautiful treat—it’s a wonderful way to brighten up the season!

Why You’ll Love This Recipe

Simple & Quick: With just 90 minutes of bake time and an easy prep process, you’ll have an impressive dessert without spending hours in the kitchen.
Irresistible Flavor: The combination of blood oranges and olive oil creates a unique flavor that’s both refreshing and comforting.
Eye-Catching Appeal: The glaze and bright slices of orange make it a stunning addition to any dessert table.
Flexible Serving: Perfectly enjoyed at breakfast, as an afternoon snack, or as a sweet ending to a dinner party.
Diet-Friendly Options: Can be easily adapted for dairy-free diets by swapping buttermilk with dairy-free alternatives.

Ingredients You’ll Need

4 to 5 blood oranges: Use ripe, juicy ones for zest and juice; the essence of the cake.
1/4 cup melted unsalted butter: Adds richness and a flavor depth; you can substitute with more olive oil if keeping dairy-free.
2/3 cup light brown sugar: This adds moisture and a hint of caramel flavor.
1-¾ cups unbleached all-purpose flour: Provides structure; consider gluten-free alternatives if needed.
1 teaspoon baking powder: Essential for a light and airy texture.
1 teaspoon baking soda: Helps the cake rise beautifully.
1/4 teaspoon kosher salt: Enhances sweetness and balances flavors.
3 large eggs: Binds the ingredients together and adds moisture; use flax eggs for vegan options.
2 tablespoons clementine zest: A delightful fragrant note for an orange punch; feel free to stick with blood orange zest if that’s what you have.
3/4 cup granulated sugar: For sweetness; it can be exchanged with coconut sugar for a healthier take.
1/4 cup fresh squeezed blood orange juice: Essential for the tang; don’t use store-bought for the best flavor.
1/3 cup grapeseed oil: Lightening the batter, you can substitute with another neutral-flavored oil if unavailable.
1/3 cup unsweetened apple sauce: A secret ingredient that keeps the loaf moist while adding natural sweetness.
1/2 teaspoon pure vanilla extract: For warmth and depth of flavor; use high-quality for the best taste.
1/2 cup buttermilk: Adds acidity and moisture; or substitute with dairy-free milk mixed with lemon juice for a vegan twist.

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

Preheat your oven: Start by preheating your oven to 350°F (or 180°C). This is crucial for an even bake.
Prepare your cake pan: Spray a 9” cake pan with non-stick cooking spray. Pour in 1/4 cup of melted butter and sprinkle 2/3 cup of light brown sugar evenly over the butter.
Arrange the oranges: Take the thinly sliced blood oranges and artfully arrange them on top of the brown sugar. This will create that beautiful caramelized top once baked.
Whisk dry ingredients: In a medium bowl, combine 1-¾ cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of kosher salt. Set aside.
Prepare the zesty sugar: In a small bowl, rub together 3/4 cup of granulated sugar with the 2 tablespoons of clementine zest until it resembles wet sand. This releases the fragrant oils from the zest.
Mix wet ingredients: In a large mixing bowl, lightly whisk 3 large eggs. Incorporate the zesty sugar mixture, followed by 1/4 cup of fresh squeezed orange juice, 1/3 cup of grapeseed oil, 1/3 cup of unsweetened apple sauce, and 1/2 teaspoon of pure vanilla extract.
Combine the mixtures: Gradually add 1/3 of the flour mixture to the wet ingredients, alternating with 1/2 cup of buttermilk, beginning and ending with the flour mixture. Mix gently until just combined.
Pour and bake: Carefully pour the batter over the arranged blood oranges, gently tapping the pan on your counter to release any trapped air bubbles. Bake for 40-50 minutes, or until a cake tester inserted into the center comes out clean. If it’s browning too fast, loosely cover with aluminum foil.
Cool the cake: Allow the cake to cool for 10 minutes in the pan. Then, run a knife along the edges and invert it onto a cake plate.
Serve with flair: Once cooled, dust with powdered sugar for a beautiful finish, and enjoy with whipped cream if desired!

Storing & Reheating

Store your delicious cake wrapped in plastic wrap at room temperature for up to three days. It also keeps well in the fridge for about 2-3 days. For longer storage, freeze the cake wrapped tightly in foil or a freezer-safe container for up to three months. When ready to enjoy, let it thaw at room temperature. If desired, reheat it gently in the oven at 325°F for a few minutes—but note that refreshing it may lessen the original texture slightly.

Chef’s Helpful Tips

Avoid overmixing the batter once the flour is added; this helps keep your cake tender.
Let your eggs come to room temperature, as this aids in creating a smooth batter.
Keep an eye on the baking time; overbaking can lead to dryness.
For enhanced flavor, add a pinch of cardamom or nutmeg to the batter.
Consider using a light glaze of powdered sugar mixed with orange juice for an extra zesty kick on top.

The Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is more than just a dessert; it’s a delightful indulgence that’s perfect for any occasion. If you’re feeling adventurous, consider adding a hint of nutmeg or cardamom for a different twist. Whether you’re enjoying it for breakfast, dessert, or afternoon tea, each slice promises to brighten your day.

Recipe FAQs

Can I use different citrus fruits for this cake?

Absolutely! While blood oranges offer a unique flavor, you can substitute with regular oranges, clementines, or even lemons. Just remember to adjust the sugar levels slightly based on the fruit’s sweetness.

What if I don’t have buttermilk?

No worries! You can easily make a buttermilk substitute. Just mix 1/2 cup of any non-dairy milk with 1/2 teaspoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

Can I freeze this cake?

Yes, this cake freezes beautifully! Wrap it tightly in plastic wrap and then aluminum foil to keep it fresh. You can store it for up to 3 months. Just ensure it cools completely before you freeze it.

How can I tell when the cake is done baking?

You’ll know the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should pull away from the pan slightly, and the top should be a golden brown!

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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 a delightful blend of citrus flavors and moist texture, perfect for any occasion and easy to make 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 your oven to 350℉ (or 180℃).
Spray your 9" cake pan with non-stick cooking spray and pour in the melted butter, followed by the light brown sugar.
Arrange thin slices of clementines on top of the sugar.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a small bowl, combine the sugar and zest until it resembles wet sand.
In a large mixing bowl, lightly whisk the eggs, then add the zesty sugar mixture, juice, oil, applesauce, and vanilla. Mix well.
Alternate adding 1/3 of the flour mixture with 1/2 of the buttermilk, starting and ending with flour, mixing until just combined. Pour batter over clementine slices and tap the pan to release air bubbles.
Bake on the middle rack for 40 to 50 minutes, until a cake tester comes out clean. Cover with foil if browning too quickly.
Allow to cool for 10 minutes, then run a knife along the edge and invert onto a cake plate.
Dust with powdered sugar before serving with whipped cream.