Glazed Blood Orange Olive Oil Cake is a citrusy delight that perfectly captures winter’s essence. This ultra-moist loaf bursts with the vibrant flavors of blood oranges, marrying sweet and tart notes beautifully. The olive oil not only adds depth but also makes this cake incredibly tender, allowing each bite to melt in your mouth. Imagine serving this at your next gathering; its eye-catching glaze and inviting aroma will have everyone asking for seconds. Trust me, this is the kind of cake that doesn’t just satisfy; it brings joy.

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 first discovered this cake on a chilly winter afternoon when I craved something citrusy to brighten my mood. The moment I took that first bite, I knew I had found a new favorite. This recipe is an easy, budget-friendly option that elevates any occasion. With minimal effort, you can create a cake everyone will love. So grab your blood oranges, and let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: With just under two hours from prep to serving, you’ll have a stunning cake ready in no time.
Irresistible Flavor: The combination of blood orange and olive oil creates a uniquely rich and refreshing flavor that’s hard to resist.
Eye-Catching Appeal: The glaze adds a shiny finish, making the cake an impressive centerpiece for any table.
Flexible Serving: Perfect for brunch, dessert, or a midday snack—this cake fits any occasion!
Diet-Friendly Options: Easily adaptable for those looking for lighter options; just substitute ingredient alternatives as needed.

Ingredients You’ll Need

1/4 cup melted unsalted butter – This adds richness and moisture. You can substitute with coconut oil for a dairy-free option.
2/3 cup light brown sugar – Provides depth and a hint of caramel flavor. Use granulated sugar in a pinch, but the texture may change slightly.
4 to 5 clementines, sliced no thicker than 1/4 of an inch – Their sweet, juicy flesh adds fantastic flavor. Feel free to substitute with blood oranges or sweet mandarin oranges for a similar taste.
1-¾ cups unbleached all-purpose flour – This is the base of your cake. Consider using a gluten-free flour blend if needed.
1 teaspoon baking powder – Helps the cake rise. Be sure it’s fresh for best results!
1 teaspoon baking soda – Works with the acidic elements in the cake for a nice lift.
1/4 teaspoon kosher salt – Enhances sweetness and balances flavor. Don’t skip this; it’s crucial for taste.
3 large eggs – Provide structure and moisture. For an egg-free option, consider using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg).
2 tablespoons clementine zest – This aromatic addition infuses delightful citrus notes into the batter.
3/4 cup granulated sugar – Sweetens the cake while maintaining a fine texture.
1/4 cup fresh squeezed clementine juice – For a fresh, tangy flavor; bottled juice can be used in a pinch.
1/3 cup grapeseed oil – Neutral oil works best. You can substitute with other neutral oils or use extra virgin olive oil for added flavor.
1/3 cup unsweetened applesauce – Adds moisture without extra fat. You can use crushed pineapple for a different twist.
1/2 teaspoon pure vanilla extract – Enhances overall flavor. Keep it pure for the best effect!
1/2 cup buttermilk – Keeps the cake moist and tender. If you don’t have buttermilk, substitute with regular milk mixed with a little vinegar or lemon juice.

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

Preheat the oven: Start by preheating your oven to 350°F (or 180°C). This ensures a consistent baking temperature.
Prepare the cake pan: Spray a 9-inch cake pan with non-stick cooking spray (I love using coconut oil). Pour in the 1/4 cup melted butter and sprinkle in the 2/3 cup light brown sugar evenly over it.
Arrange the clementines: Neatly arrange the thin clementine slices on top of the brown sugar. They will create a beautiful topping for the cake.
Mix dry ingredients: In a medium bowl, whisk together 1-¾ cups unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt until combined.
Prepare the zesty sugar: In a small bowl, rub 3/4 cup granulated sugar with the 2 tablespoons clementine zest until it resembles wet sand. This releases the oils and enhances flavor.
Combine wet ingredients: In a large mixing bowl, lightly whisk 3 large eggs. Add the zesty sugar mixture, 1/4 cup clementine juice, 1/3 cup grapeseed oil, 1/3 cup unsweetened applesauce, and 1/2 teaspoon pure vanilla extract. Mix until well combined.
Incorporate dry ingredients: Alternate adding 1/3 of the flour mixture with 1/2 cup buttermilk, beginning and ending with the flour. Mix until just combined, ensuring not to overmix.
Add batter to pan: Pour the batter gently over the arranged clementine slices. Tap the pan on the counter to release any trapped air bubbles.
Bake the cake: Place the cake on the middle rack of your preheated oven. Bake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil.
Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Run a knife along the edges, then carefully invert it onto a cake plate to release it.
Final touch: Once the cake has fully cooled, dust it with powdered sugar. Serve with whipped cream for an extra indulgence.

Storing & Reheating

Store your glazed blood orange cake at room temperature tightly wrapped in plastic wrap for up to 2 days. For longer storage, keep it in the fridge where it will last for about 3 to 5 days. To freeze, wrap it well in plastic, then foil, and it will stay fresh for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat in a 300°F oven for about 10 minutes, refreshing its texture and flavor.

Chef’s Helpful Tips

Avoid overmixing your batter, as this can lead to a dense cake. Mix until the ingredients are just combined.
Ensure all your ingredients are at room temperature, especially the eggs and buttermilk. This creates a better emulsion, resulting in a lighter crumb.
If you notice your cake browning too quickly, lower the temperature by 25°F and cover it with foil if necessary.
Enhance the citrus flavor by adding more zest or substituting some of the liquid with more fresh juice.
Make the cake a day ahead! It often tastes even better the next day after the flavors have had time to meld together.

There’s something truly charming about a cake that brings a touch of sunshine to your day. The balance of flavors, the light and tender texture, and that zesty glaze make for an unforgettable treat. Don’t be afraid to get creative with the recipe! Whether swapping citrus fruits or experimenting with the icing, this cake is your canvas. I can’t wait for you to try it; it’s such a joy to share delicious food with friends and family!

Recipe FAQs

Can I use other types of citrus in this recipe?

Absolutely! Other citrus fruits like oranges, lemons, or even grapefruits can be delicious substitutes for blood oranges. Experiment with whatever you have on hand to find your favorite flavor combination.

How can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a quality gluten-free flour blend. Look for blends that contain xanthan gum for the most similar texture.

Can I make this cake ahead of time?

Yes! This cake stores beautifully. Make it a day in advance, allowing the flavors to intensify, then just add the glaze before serving.

What should I serve with this cake?

This cake is delightful on its own, but consider serving it with a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh fruit compote for a special touch.

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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 fills your kitchen with a refreshing citrus aroma. It combines zesty clementines, light brown sugar, and olive oil to create a moist, delectable cake that’s ideal for any occasion.

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℃).
Grease a 9" cake pan with non-stick spray and pour in melted butter, sprinkling light brown sugar on top.
Arrange clementine slices over the sugar layer.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a small bowl, combine sugar with clementine zest, mixing until it resembles wet sand.
In a large bowl, whisk eggs and add the zesty sugar, fresh juice, oil, applesauce, and vanilla. Mix well.
Gradually incorporate one-third of the flour mixture, alternating with half of the buttermilk, starting and ending with flour. Mix until just combined and pour over the clementines. Gently tap the pan to release air bubbles.
Bake in the preheated oven for 40 to 50 minutes, checking for doneness with a cake tester.
Allow the cake to cool for 10 minutes; then slide a knife around the edge and invert onto a plate.
Once cooled, dust with powdered sugar and serve with whipped cream.
Store in the refrigerator, wrapped in plastic wrap, for 2 to 3 days.

Notes

For added flavor, try using different citrus fruits.
Ensure the clementines are fresh for the best taste.
Great served with whipped cream or a light glaze.