There’s nothing quite like a cake that captures the essence of winter citrus, and Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) does just that. This cake features a luscious, moist texture, thanks to the combination of rich olive oil and zesty blood oranges. The sweetness of the cake is delicately balanced by the vibrant citrus flavor, making each bite a refreshing experience. The glaze adds an extra layer of brightness, transforming this delightful loaf into a stunning centerpiece for any dessert table.

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 vibrant recipe while searching for a way to brighten up winter days. The moment I mixed the dough and inhaled the aromatic blood oranges and olive oil, I knew I had discovered something special. Whether it’s an afternoon coffee break or a family gathering, this glorious cake brings joy and warmth that’s hard to resist. Trust me, it’s a must-try that will quickly become a winter favorite in your household!

Why You’ll Love This Recipe

Simple & Quick: With only a 10-minute prep time, you can pop this cake into the oven for a cozy reward with minimal effort.
Irresistible Flavor: The luscious notes of blood orange paired with rich olive oil create a cake that’s simply bursting with flavor.
Eye-Catching Appeal: Its beautiful glaze and vibrant color make it a gorgeous addition to any dessert table.
Perfect for Any Occasion: Whether it’s a casual brunch or a festive celebration, this cake fits right in.
Diet-Friendly Options: Easily made dairy-free by substituting buttermilk and olive oil for a lighter, guilt-free treat.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Adds richness and moisture to the cake while providing a lovely base flavor.
2/3 cup light brown sugar: Contributes to the cake’s sweetness and helps create a moist texture.
4 to 5 clementines (sliced no thicker than 1/4 inch, plus more for zest and juicing): Their bright citrus flavor acts like sunshine in every bite.
1-¾ cup unbleached all-purpose flour: Helps provide structure to the cake without making it too dense.
1 teaspoon baking powder: Introduces the necessary lift, ensuring a fluffy loaf.
1 teaspoon baking soda: Adds further leavening power for that perfect rise.
1/4 teaspoon kosher salt: Enhances the flavors of all other ingredients.
3 large eggs: Provides richness and stability, contributing to the cake’s moistness.
2 tablespoons clementine zest (from about 4 clementines): Elevates the citrus flavor intensity and aroma.
3/4 cup granulated sugar: Sweetens the cake beautifully while creating a wonderful texture.
1/4 cup fresh squeezed clementine juice: Adds vibrant acidity and flavor depth.
1/3 cup grapeseed oil: Creates the moist crumb while having a mild flavor that won’t overpower the cake.
1/3 cup unsweetened apple sauce: A great way to reduce fat and ensure moisture.
1/2 teaspoon pure vanilla extract: Complements the citrus beautifully, rounding out the flavor.
1/2 cup buttermilk: Adds tenderness and a slight tang, which enhances the overall flavor.

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

Preheat your Oven: Set your oven to 350℉ (or 180℃) to ensure it’s hot enough to create that perfect rise.
Prepare the Pan: Lightly spray your 9″ cake pan with a non-stick cooking spray, then pour in the 1/4 cup of melted butter. Sprinkle the 2/3 cup of light brown sugar evenly on top.
Arrange the Slices: Neatly arrange the thin slices of clementines over the brown sugar mixture, creating a beautiful base for your cake.
Mix Dry Ingredients: In a separate medium bowl, whisk together the 1-¾ cup unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt until evenly combined.
Combine Zesty Sugar: In a small bowl, rub the 3/4 cup granulated sugar with the 2 tablespoons of clementine zest until the sugar resembles wet sand. This step really amplifies that bright flavor!
Mix the Wet Ingredients: In a large mixing bowl, lightly whisk the 3 large eggs. Add in 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. Mix until well combined.
Combine Wet and Dry Ingredients: Start by adding 1/3 of the flour mixture to the wet ingredients, followed by 1/2 of the buttermilk. Continue alternating until all ingredients are included, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour and Tap: Gently pour the batter over the arranged clementine slices. Give the pan a gentle tap on the counter to help release any trapped air bubbles.
Bake: 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 you find the top is browning too quickly, loosely cover it with aluminum foil.
Cool and Invert: Once baked, let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen, then invert it onto a cake plate so the clementines are now on top.
Dust and Serve: Once the cake has cooled completely, sprinkle with powdered sugar and serve with a dollop of whipped cream, if desired.

Storing & Reheating

To enjoy your Glazed Blood Orange Olive Oil Cake later, wrap it in plastic wrap and store it in the fridge for up to 2-3 days. For longer storage, you can freeze it for up to three months; just ensure it’s well-wrapped to prevent freezer burn. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat in a preheated oven at 350℉ for about 10 minutes. Keep in mind the texture may be slightly different from the day it was baked, but the flavor will still shine!

Chef’s Helpful Tips

Make sure your eggs and buttermilk are at room temperature. This ensures better mixing and a smoother batter.
Avoid overmixing when combining the wet and dry ingredients, as this could lead to a dense texture.
For an extra zing, consider adding some candied clementine pieces or zest to the batter.
If clementines aren’t available, blood oranges are a fantastic substitute.
Make the cake a day ahead for even better flavors to develop.

The beauty of this Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is that it’s not just a treat; it’s an experience. Each slice is a reminder that even in the colder months, we can find warmth and delight in the simplest of pleasures. I encourage you to experiment with the components, whether by trying different citrus fruits or adding a glaze of your choice. Enjoy baking and savoring this vibrant loaf; it’s sure to be a hit!

Recipe FAQs

Can I use other citrus fruits instead of clementines?

Absolutely! Blood oranges, mandarins, or even lemons would work wonderfully. Just adjust the juice and zest quantities to get the desired flavor.

How can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend as a substitute for the unbleached all-purpose flour. Make sure it includes xanthan gum or add it separately based on the blend’s instructions.

What’s the best way to serve this cake?

This cake is delightful on its own, but it pairs beautifully with whipped cream or a scoop of vanilla ice cream. It’s perfect for breakfast, brunch, or as a light dessert after dinner!

Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day once the flavors have had a chance to meld. Store it in the fridge as directed, and just bring it to room temperature before serving.

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

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Author: Jennifer
Prep Time: 40 minutes
Cook Time: 90 minutes
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

Experience the delightful flavors of this Glazed Blood Orange Olive Oil Cake! With its moist texture and bright clementine essence, this cake is the perfect treat for any occasion. Simple to make and absolutely satisfying, it promises to be a hit with family and friends.

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 a 9" cake pan with a non-stick cooking spray and pour in the melted butter. Sprinkle in the light brown sugar.
Arrange the clementine slices on top of the sugar.
In a medium bowl, mix the flour, baking powder, baking soda, and salt together.
In a small bowl, combine the sugar with the clementine zest until it resembles wet sand.
In a large mixing bowl, lightly whisk the eggs then add in the zesty sugar, clementine 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. Mix until just combined and pour over the clementines. Tap the pan to release air.
Bake for 40 to 50 minutes, until a cake tester comes out clean. Cover with aluminum foil if it browns too quickly.
Allow the cake to cool for 10 minutes, then run a knife around the edge and invert onto a cake plate.
Dust with powdered sugar and serve with whipped cream after cooling completely.
Store leftovers in plastic wrap in the fridge for 2 to 3 days.

Notes

For a deeper flavor, try using organic clementines when possible.
Adjust baking time based on the oven; check for doneness a few minutes before the minimum time.
You can substitute the grapeseed oil with any neutral oil of your choice.