The Glazed Blood Orange Olive Oil Cake is a delightfully moist treat that embodies the vibrant flavors of winter citrus. As you slice into the cake, you’ll discover a tender crumb, each bite bursting with the fresh essence of blood oranges. This cake not only stands out on the dessert table but also elevates any casual gathering with its bright, cheerful colors and rich, zesty flavor. The combination of olive oil and blood orange offers a unique twist on a traditional loaf, making it a memorable addition to your baking repertoire.

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 stumbled upon this delightful cake during a cold January day while searching for the perfect winter dessert. Visually stunning with its glistening glaze, it quickly won me over. The rich aroma of oranges filling the kitchen was intoxicating, making it impossible to resist. If you appreciate a cake that’s not only tempting but simple to whip together, this Glazed Blood Orange Olive Oil Cake is the one to try. It’s a dessert that impresses but won’t overwhelm you in the kitchen—let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Whip up this cake in just about 40 minutes plus baking time, making it perfect for those impromptu gatherings.
Irresistible Flavor: The marriage of blood oranges and olive oil creates a moist cake that’s both refreshing and indulgent.
Eye-Catching Appeal: With its glossy glaze and colorful citrus slices, this loaf is bound to be the star of any dessert spread.
Flexible Serving: Perfect for brunch, dessert, or an afternoon snack, this cake is versatile for any occasion.
Diet-Friendly Options: With just a few tweaks, you can easily adapt this recipe for gluten-free or dairy-free needs.

Ingredients You’ll Need

1/4 cup melted unsalted butter – Adds richness; you can substitute with coconut oil for a dairy-free option.
2/3 cup light brown sugar – Imparts moisture and a hint of caramel flavor; dark brown sugar can work for a deeper taste.
4 to 5 clementines, sliced no thicker than 1/4 of an inch – Fresh clementines enhance sweetness and citrus flavor; other citrus fruits can substitute.
1-¾ cup unbleached all-purpose flour – Provides structure; whole wheat flour is a good alternative for added nuttiness.
1 teaspoon baking powder – Aids in leavening for fluffiness; ensure it’s fresh for best results.
1 teaspoon baking soda – Works with acid ingredients like clementine juice for extra lift.
1/4 teaspoon kosher salt – Balances sweetness; table salt can also work.
3 large eggs – Contributes to moisture and binds the ingredients; use flax eggs for a vegan option.
2 tablespoons clementine zest – Brightens flavors; freshly grated zest is best.
3/4 cup granulated sugar – Sweetens the cake; you can reduce this slightly for a less sweet version.
1/4 cup fresh squeezed clementine juice – Adds acidity that enhances flavor; bottled juice works in a pinch, but fresh is preferable.
1/3 cup grapeseed oil – A neutral oil that keeps the cake moist; can substitute with sunflower or canola oil.
1/3 cup unsweetened apple sauce – Infuses moisture while reducing fat; banana puree is a good alternative.
1/2 teaspoon pure vanilla extract – Enhances the overall flavor; avoid artificial extracts for the best taste.
1/2 cup buttermilk – Provides tenderness; homemade buttermilk (milk + vinegar) is a great substitute.

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

Preheat the Oven: Set your oven to 350℉ (or 180℃) and allow it to fully heat while you prepare your cake.
Prepare the Pan: Spray a 9″ cake pan with non-stick cooking spray, and then pour in the 1/4 cup of melted butter, sprinkling in the 2/3 cup of light brown sugar. The butter and sugar will create a lovely caramel layer for the clementines to sit on.
Arrange the Clementines: Carefully lay out the thin slices of clementines over the brown sugar, creating an even, beautiful layer.
Mix Dry Ingredients: In a medium bowl, whisk together 1-¾ cup of unbleached all-purpose flour, 1 teaspoon each of baking powder and baking soda, and 1/4 teaspoon of kosher salt.
Combine Sugar and Zest: In a small bowl, rub 3/4 cup granulated sugar with 2 tablespoons of clementine zest with your fingertips until it feels like wet sand—this lifts the flavors beautifully!
Whisk Wet Ingredients: In a large mixing bowl, lightly whisk together 3 large eggs before adding in the zesty sugar, 1/4 cup of freshly squeezed clementine juice, 1/3 cup of grapeseed oil, 1/3 cup of unsweetened apple sauce, and 1/2 teaspoon of pure vanilla extract.
Combine Dry and Wet Mixtures: Gradually add 1/3 of the flour mixture and 1/2 of the buttermilk into the wet ingredients, repeating until all incorporated. Be careful not to overmix; you want a slightly lumpy batter. Gently pour the batter over the arranged clementines and tap the pan firmly on the counter to release any air bubbles.
Bake the Cake: Place the cake pan on the middle rack of the preheated oven. Bake for 40 to 50 minutes, until a cake tester comes out clean when inserted into the center. If the top begins to brown too quickly, loosely cover it with aluminum foil.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully run a knife around the edges to loosen it. Invert onto a cake plate so the clementines are now on top.
Serve and Enjoy: Once cooled completely, dust with powdered sugar if desired and enjoy with a dollop of whipped cream.

Storing & Reheating

Store your Glazed Blood Orange Olive Oil Cake covered in plastic wrap at room temperature for 1 to 2 days, or in the fridge for up to 3 days. For longer storage, it can be frozen in an airtight container for up to 3 months. When ready to enjoy, let it thaw naturally, and if desired, warm it slightly in the oven at 300℉ for 10 minutes to refresh the texture—just avoid over-baking, as it may dry out the cake.

Chef’s Helpful Tips

Make sure all your ingredients are at room temperature for optimal mixing.
Don’t skip the zesting step; it truly amplifies the citrus flavor.
If the batter feels too thick, mix in an extra splash of buttermilk to loosen it up.
Use a toothpick to check for doneness; it should come out clean without wet batter sticking to it.
This cake is perfect for making ahead—bake it a day in advance for flavors to deepen.

Enjoying this cake will evoke feelings of warmth and joy, especially during the colder months. The zesty flavor of the blood orange combined with the moist texture makes every bite a treat you won’t forget. Don’t hesitate to experiment with this recipe—add spices or swap citrus types, and make it your own. You won’t be disappointed!

Recipe FAQs

Can I use other citrus fruits for this cake?

Absolutely! While blood oranges give it a unique flavor, lemons, oranges, or even grapefruits can work beautifully. Just adjust the sugar to balance the tartness.

Why is my cake dense?

Dense cake often results from overmixing the batter or not incorporating enough leavening agents like baking powder or baking soda. Be careful to mix until just combined and check the freshness of your leavening agents.

How can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your other ingredients, like baking powder and sugar, are also gluten-free to maintain compatibility.

Can I add chocolate to this cake?

You can certainly fold in some mini chocolate chips or cacao nibs to the batter for an extra treat. Just remember it may change the flavor slightly, so adjust the sugar accordingly if necessary!

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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 not only moist and flavorful but also easy to prepare. Made with vibrant blood oranges and olive oil, it’s a perfect dessert for gatherings or a comforting treat 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 a non-stick cooking spray (I used coconut oil). Next pour in the 1/4 cup of melted butter and sprinkle in 2/3 cup light brown sugar.
Arrange the thin slices of clementines on top of the sugar.
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 before adding in the zesty sugar, juice, oil, applesauce and vanilla. Then alternate adding 1/3 of the flour mixture with 1/2 of the buttermilk, beginning with and ending with the flour. Mix until just combined and then pour the batter overtop of the sliced clementines. Tap the pan on your counter to release any trapped air.
Slide the cake onto the middle rack of your preheated oven [place on the lower third rack if you have a tiny oven, like me!] and bake for 40 to 50 minutes or until a cake tester comes out clean after inserted into the middle of the cake. While baking, if you notice that your cake is getting too brown, you can loosely cover the top with aluminum foil to keep the cake from getting too brown.
Then allow the cake to cool for 10 minutes before running a knife along the edge of the pan and inverting it onto a cake plate.
Once the cake has cooled, dust with powdered sugar before serving with whipped cream.
Store the cake in the fridge, wrapped in plastic wrap for 2 to 3 days.

Notes

This cake pairs wonderfully with a dollop of whipped cream on top.
For added flavor, try using a mixture of citrus for the zest and juice.
Make sure to slice the clementines thinly for an even distribution of flavor.