Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is a delightful treat that brings the essence of citrus to your kitchen. This moist, flavorful loaf perfectly embodies what winter baking should be: vibrant and cozy. Imagine the moment you slice into the cake, revealing the jewel-toned blood orange slices nestled within, their sweet-tart essence released with every cut. The olive oil adds a delicate richness that sets this cake apart, ensuring it stays wonderfully moist without the heaviness of butter.

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 remember the first time I made this cake; the house filled with a harmonious blend of citrus and warmth, catching the attention of my family before the oven timer even beeped. It’s the perfect answer to a winter craving, a little bit of sunshine during the colder months. Whether enjoyed as a cozy breakfast treat with a cup of coffee or served at a celebration, this loaf cake is sure to become a favorite.

Why You’ll Love This Recipe

Simple & Quick: This cake comes together with minimal effort, taking just about 40 minutes of prep.
Irresistible Flavor: The blend of sweet and tart from blood oranges paired with the richness of olive oil creates an enticing flavor profile.
Eye-Catching Appeal: The bright slices of blood orange create a stunning visual treat that impresses guests.
Flexible Serving: Perfect for breakfast, dessert, or an afternoon snack, this cake fits into any occasion.
Diet-Friendly Options: Easily adaptable for those looking for vegan or gluten-free alternatives.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Adds richness and helps to create a tender crumb. You can substitute with coconut oil for a dairy-free option.
2/3 cup light brown sugar: Provides moisture and a subtle caramel flavor. Dark brown sugar also works but may impart a more intense taste.
4 to 5 clementines, sliced no thicker than 1/4 of an inch: Fresh slices offer a zesty burst of flavor and elevate the visual appeal. Feel free to substitute with blood oranges for a more vibrant color.
1-¾ cup unbleached all-purpose flour: Forms the structure of the cake. For a gluten-free version, use a 1:1 gluten-free flour blend designed for baking.
1 teaspoon baking powder: Helps the cake rise, giving it a light texture.
1 teaspoon baking soda: Acts as a leavening agent, ensuring a fluffy crumb.
1/4 teaspoon kosher salt: Balances the sweetness and enhances flavors.
3 large eggs: Contributes to the richness and moisture of the cake.
2 tablespoons clementine zest: Infuses the cake with fresh citrus flavor. Use a microplane for best results.
3/4 cup granulated sugar: Sweetens the batter and complements the citrus. You may use coconut sugar for a less refined option.
1/4 cup fresh squeezed clementine juice: Adds brightness and moisture. Always use fresh juice for the best flavor.
1/3 cup grapeseed oil: Light in flavor, it complements the olive oil while adding moisture. You can also use a light olive oil.
1/3 cup unsweetened applesauce: Acts as a natural sweetener and contributes to moisture. Use homemade or store-bought without added sugars.
1/2 teaspoon pure vanilla extract: Deepens the overall flavor profile. Always choose pure for the best results.
1/2 cup buttermilk: Adds tanginess and moisture. For a substitute, mix milk with a teaspoon of vinegar and let it sit for a few minutes.

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 get ready for the delicious aroma that’s about to fill your kitchen.
Prepare the cake pan: Spray your 9″ cake pan with a non-stick cooking spray—coconut oil works beautifully here. Pour in the 1/4 cup of melted butter, then sprinkle in the 2/3 cup of light brown sugar evenly across the bottom.
Arrange the clementine slices: Neatly lay the thin slices of clementines on top of the brown sugar, ensuring they cover the surface nicely.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. This ensures an even distribution of the leavening agents.
Zest and sugar rub: In a small bowl, rub the sugar with the zest until it resembles wet sand. This essential step helps release the oils in the zest and enhances the flavor.
Combine wet ingredients: In a large mixing bowl, lightly whisk the eggs before incorporating the zesty sugar mixture, clementine juice, grapeseed oil, applesauce, and vanilla. Mix until smooth.
Combine wet and dry: Alternately add 1/3 of the flour mixture and 1/2 of the buttermilk into the egg mixture, starting and ending with the flour. Stir until just combined; no need to overmix. Pour the batter over the arranged clementines.
Bake the cake: Place the cake in the middle rack of your preheated oven and bake for 40 to 50 minutes, or until a cake tester inserted into the middle comes out clean. If the top browns too quickly, cover loosely with aluminum foil to protect it.
Cool and invert: After baking, allow the cake to cool for 10 minutes, then use a knife to run along the edge of the pan. Invert the cake onto a serving plate, revealing the stunning clementine topping.
Garnish and serve: Once cooled, dust the top with powdered sugar for a touch of elegance. Pair with whipped cream if desired for an extra indulgent treat.

Storing & Reheating

To store your glazed blood orange olive oil cake, wrap it in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 3 days. If you want to keep it longer, consider freezing individual slices, wrapped tightly, for up to 3 months. To reheat, simply pop a slice in the microwave for about 15-20 seconds or warm it in a low oven (300°F) until gently warmed through. This helps to maintain its lovely texture, though the flavor may evolve slightly over time.

Chef’s Helpful Tips

Avoid overmixing the batter to keep your cake tender and fluffy.
Make sure your eggs and buttermilk are at room temperature for the best emulsification.
Consider boosting the citrus flavor with a splash more of clementine juice or additional zest.
If you’re making this cake in advance, it can actually improve in flavor as it sits, allowing the juices to seep into the cake.
Try drizzling a bit of homemade glaze over the top for an added touch of sweetness.

The combination of blood orange and olive oil makes for a truly exceptional treat. You’ll appreciate each slice filled with bright, citrusy goodness. Don’t be afraid to experiment with other citrus or garnishes to make it your own. So, roll up your sleeves, gather your ingredients, and enjoy a slice of sheer bliss!

Recipe FAQs

Can I use other citrus fruits in this cake?

Absolutely! While blood oranges add a unique flavor, you can easily substitute with navel oranges, lemons, or even limes. Just adjust the sugar levels depending on the tartness of the fruit.

How long does this cake last?

When stored properly, the cake remains fresh at room temperature for about two days. If you refrigerate it, it can last up to three days, although the moisture may slightly decrease over time.

Can I make this cake vegan?

Yes! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based yogurt for the buttermilk, mixed with plant milk and a splash of vinegar.

What should I do if my cake is dense?

If your cake turns out denser than expected, it could be due to overmixing the batter or having the ingredients too chilled. Ensure to mix just until combined, and let your eggs and buttermilk reach room temperature before using them.