Description
This Glazed Blood Orange Olive Oil Cake is a delightful winter treat, featuring bold blood orange flavor and moist texture. Perfect for gatherings or a cozy dessert 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
Instructions
- Preheat your oven to 350℉ (or 180℃).
- Spray your 9" cake pan with a non-stick cooking spray. Pour in the melted butter and sprinkle brown sugar.
- Arrange the thin slices of clementines on top of the sugar.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a small bowl, rub sugar with zest until it resembles wet sand.
- In a large bowl, lightly whisk eggs and add the zesty sugar, clementine juice, oil, applesauce, and vanilla.
- Alternate adding the flour mixture with the buttermilk, starting and ending with flour. Mix until just combined.
- Pour the batter over the sliced clementines and tap the pan to release air.
- Bake for 40 to 50 minutes or until a cake tester comes out clean. Cover loosely with foil if browning too quickly.
- Allow the cake to cool for 10 minutes before inverting onto a cake plate.
- Dust with powdered sugar before serving with whipped cream.
- Store in the fridge, wrapped in plastic wrap for 2 to 3 days.
Notes
Make sure to slice the clementines thinly for even baking.
Covering with aluminum foil can help prevent over-browning.
Let the cake cool completely before frosting or serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg