Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is not your everyday cake. Imagine a beautifully moist loaf that bursts with the vibrant flavors of winter citrus. With its tender crumb and the warm, inviting scent of clementines and a hint of olive oil, this cake is both comforting and refreshing, making it the perfect treat during those chilly months. The bright, tangy notes from the clementines truly illuminate this cake, making it a delightful addition to any gathering or a subtle indulgence on a quiet afternoon.

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)

My first encounter with this cake was during a cozy winter gathering with friends, where it quickly became the star of the dessert table. We couldn’t resist revisiting the dish, and since then, it has become a treasured recipe in our home. The beauty of the Glazed Blood Orange Olive Oil Cake lies in its simplicity — it’s easy enough for a weeknight dessert yet elegant enough for a special occasion. Whether served warm with a dollop of whipped cream or enjoyed with a cup of tea, this loaf cake is sure to impress. I invite you to discover how rewarding it is to whip up this delightful cake in your own kitchen.

Why You’ll Love This Recipe

Simple & Quick: You can whip this cake up in just about 90 minutes, with a prep time of 40 minutes, making it an easy choice for a weeknight dessert.
Irresistible Flavor: The rich and fruity essence of clementines combined with olive oil results in a cake that’s both moist and flavorful.
Eye-Catching Appeal: The vibrant slices of clementines will make your cake the centerpiece of any gathering, providing a luscious visual treat.
Flexible Serving: Perfect as an afternoon snack, dessert for parties, or even a delightful breakfast with coffee.
Diet-Friendly Options: Swap ingredients to make gluten-free or dairy-free versions and still enjoy the same wonderful cake.

Ingredients You’ll Need

1/4 cup melted unsalted butter: This provides richness and moisture in the cake. You can substitute with margarine if dairy is a concern.
2/3 cup light brown sugar: It adds depth and warmth to the sweetness. Don’t hesitate to use dark brown sugar for a more robust flavor.
4 to 5 clementines, sliced no thicker than 1/4 of an inch: These provide lovely citrus notes. If clementines aren’t available, oranges can be a delicious alternative.
1-¾ cup unbleached all-purpose flour: Ensures a light and fluffy texture. For a gluten-free option, consider a 1:1 gluten-free flour blend.
1 teaspoon baking powder: Helps the cake rise.
1 teaspoon baking soda: Also aids in leavening, resulting in that perfectly fluffy slice.
1/4 teaspoon kosher salt: Balances the sweetness and enhances the overall flavor.
3 large eggs: Contribute moisture and stability. Room temperature eggs work best.
2 tablespoons clementine zest: This zest enhances the citrus flavor, adding freshness to every bite.
3/4 cup granulated sugar: Adds a crisp sweetness. You can use coconut sugar for a healthier alternative.
1/4 cup fresh squeezed clementine juice: The liquid that infuses brightness and moisture; fresh juice truly elevates the cake’s flavor.
1/3 cup grapeseed oil: Incorporates a lovely richness without overpowering the citrus. Any light oil should work well, such as canola or sunflower oil.
1/3 cup unsweetened apple sauce: Keeps the cake moist while offering a touch of natural sweetness; feel free to use store-bought or homemade.
1/2 teaspoon pure vanilla extract: This subtle backdrop enhances the flavors of the cake.
1/2 cup buttermilk: Offers a slight tang and aids in making the cake incredibly moist; you can use regular milk mixed with a bit of vinegar as a substitute.

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

Preheat your oven: Set your oven to 350℉ (or 180℃) and prepare your 9″ cake pan by spraying it with non-stick cooking spray (I recommend coconut oil).
Add the foundation: Pour the melted 1/4 cup unsalted butter into the pan and sprinkle 2/3 cup light brown sugar over it.
Arrange clementines: Take the thinly sliced clementines and lay them beautifully over the sugar layer, creating a picturesque base.
Whisk 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. Whisk until well combined.
Prepare the zesty sugar: In a small bowl, rub together 3/4 cup granulated sugar and the 2 tablespoons clementine zest until it resembles wet sand; this releases the fragrant oils from the zest.
Mix the wet ingredients: In a large mixing bowl, lightly whisk the 3 large eggs, then incorporate the zesty sugar, 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.
Combine dry and wet: Gradually 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; don’t over-mix!
Pour the batter: Carefully pour the batter over the arranged clementine slices in the pan, ensuring an even distribution. Gently tap the pan against the counter to release any trapped air bubbles.
Bake: Position the pan in the middle of your preheated oven and bake for about 40 to 50 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, lightly cover it with aluminum foil.
Cool and invert: Once baked, remove the cake from the oven and cool for about 10 minutes. Run a knife around the edge, then carefully invert it onto a cake plate.
Finish with a dusting: Once cooled, lightly dust the top with powdered sugar before serving. Pair it with a dollop of whipped cream for an extra touch of indulgence.

Storing & Reheating

Store your delicious cake at room temperature for up to 2 days, wrapped in plastic wrap to keep it moist. If you want it to last longer, you can refrigerate it for an additional day or two. Alternatively, you can freeze the cake for up to 3 months. Just make sure it’s well-wrapped in plastic wrap and aluminum foil. When ready to enjoy, thaw it at room temperature, and for a warm slice, pop it in the oven at 300℉ for about 10 minutes. The texture might change slightly, but a quick warm-up will refresh those delightful flavors.

Chef’s Helpful Tips

Avoid over-mixing the batter. This can lead to a dense loaf instead of the light, tender cake we want.
Ensure your eggs are at room temperature; they incorporate better into the batter, creating a smooth mixture.
If you’d like a bit more intensity in your flavor, consider using citrus-flavored olive oil instead of regular grapeseed oil.
This cake freezes beautifully, so consider making two and staggering their baking for fresh treats whenever the craving strikes.

Whipping up this Glazed Blood Orange Olive Oil Cake is a joyful experience, allowing you to focus on the soothing process of baking while enjoying every zesty moment. The ability to create something so delicious and visually appealing in your own kitchen makes it all the more rewarding. Please don’t hesitate to play around with flavors or add in a little bit of nutmeg or cardamom for an extra layer of warmth. Enjoy each slice and share its beauty with your loved ones; you won’t regret it!

Recipe FAQs

Can I use other citrus fruits instead of clementines?

Absolutely! Oranges or tangerines can be substituted for clementines. Just remember that the flavor will vary slightly, but they’ll still produce a delightful cake.

What’s the best way to serve this cake?

This cake is wonderful on its own but shines even more with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee.

How can I make this cake gluten-free?

You can use a 1:1 gluten-free flour blend instead of all-purpose flour to make this cake gluten-free. Make sure the blend contains xanthan gum for proper texture.

How should I store the leftovers?

Wrap the cake in plastic wrap to keep it fresh at room temperature for a couple of days or refrigerate it for up to 4 days. You can also freeze it for up to three months, just remember to wrap it well!

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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: CAKES
Method: Baking
Cuisine: American

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Description

Create a delicious Glazed Blood Orange Olive Oil Cake that brings the zest of citrus to your table. With simple preparation and fresh ingredients, it’s an ideal treat for gatherings or a cozy afternoon snack.

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℉ (180℃).
Spray a 9" cake pan with non-stick cooking spray and add 1/4 cup melted butter and 2/3 cup light brown sugar.
Arrange sliced clementines over the brown sugar.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a small bowl, mix sugar with zest until it resembles wet sand.
In a large bowl, whisk eggs, then add 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 the flour, mixing until just combined.
Pour the batter over the clementines and tap the pan to release air bubbles.
Bake for 40-50 minutes, checking for doneness with a cake tester and covering loosely with foil if needed.
Cool for 10 minutes, then invert onto a cake plate.
Dust with powdered sugar and serve with whipped cream.
Store wrapped in plastic in the fridge for 2-3 days.

Notes

Use fresh clementines for the best flavor.
Adjust baking time based on your oven’s size and performance.
For extra sweetness, consider adding more powdered sugar on top before serving.