There’s something truly magical about the winter citrus season, and this glazed blood orange olive oil cake is all the proof you need. With its vibrant colors and a moist, tender crumb, this cake beautifully represents the bright flavors we crave during the cooler months. Imagine slicing into a loaf that not only looks impressive but also bursts with the zesty aroma of fresh clementines, their sweet juice drenching the cake and enhancing every bite with refreshing notes.

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 tried making this delightful dessert; it was during a cozy winter gathering with friends. The combination of blood oranges and olive oil felt like a warm embrace on a chilly day. The cake was devoured in no time, followed by compliments that had everyone asking for the recipe. Seriously, you don’t want to miss out on this amazing treat — perfect for a holiday brunch or a simple afternoon tea. So grab those clementines and let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Whip up this cake in just 40 minutes, and it bakes to perfection in around 90.
Irresistible Flavor: The combination of clementines and olive oil results in a moist, flavorful cake that’s bound to satisfy your citrus cravings.
Eye-Catching Appeal: With its glossy glaze and bright citrus slices on top, this cake is a feast for the eyes and a guaranteed showstopper.
Flexible Serving: Whether you enjoy it as a brunch centerpiece, an afternoon snack, or a special dessert, this cake fits right in.
Diet-Friendly Options: You can easily modify this recipe for gluten-free or dairy-free diets by choosing suitable substitutes.

Ingredients You’ll Need

1/4 cup melted unsalted butter: This adds richness and moisture to the cake. You can substitute with coconut oil for a dairy-free option.
2/3 cup light brown sugar: For a deeper flavor, brown sugar enhances the cake’s sweetness and creates a lovely caramel note.
4 to 5 clementines: Use thinly sliced clementines for a fresh, sweet citrus flavor that pairs beautifully with olive oil. Additional zest and juice will brighten the flavor further.
1-¾ cup unbleached all-purpose flour: This standard flour creates a tender crumb. If gluten-free is what you need, consider a 1:1 gluten-free flour blend as a substitute.
1 teaspoon baking powder: This helps the cake rise, giving it a lightness that balances the moisture.
1 teaspoon baking soda: This, along with the acidic clementine juice, helps the cake rise beautifully.
1/4 teaspoon kosher salt: A pinch enhances all the flavors while balancing the sweetness.
3 large eggs: They provide structure and moisture. If you’re looking for a vegan alternative, use flax eggs.
2 tablespoons clementine zest: Zest adds a concentrated burst of citrus flavor, making the cake even more vibrant.
3/4 cup granulated sugar: Regular sugar sweetens the batter, and you could also use coconut sugar for a healthier option.
1/4 cup fresh squeezed clementine juice: Fresh juice brightens the cake’s flavor dramatically, making it taste bright and lively.
1/3 cup grapeseed oil: A neutral oil that keeps the cake moist; light olive oil works well if you prefer a hint of its flavor.
1/3 cup unsweetened apple sauce: Adds moisture and natural sweetness without extra fat.
1/2 teaspoon pure vanilla extract: Vanilla is a classic flavor that rounds out the citrus, adding warmth to the cake.
1/2 cup buttermilk: This tangy ingredient prevents the cake from becoming too dense, contributing to its moist texture.

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

Preheat your oven: Start by heating your oven to 350℉ (or 180℃). Prep the environment for baking.
Prepare the cake pan: Spray a 9″ cake pan with a non-stick cooking spray, or brush it lightly with melted coconut oil. Pour in the 1/4 cup of melted butter and sprinkle the 2/3 cup light brown sugar evenly.
Arrange the clementines: Neatly arrange the thin slices of clementines on top of the brown sugar, creating a beautiful base that caramelizes during baking.
Mix the dry ingredients: In a 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 well combined.
Prepare the zesty sugar mix: In a small bowl, rub the 3/4 cup granulated sugar with the 2 tablespoons of clementine zest until it resembles wet sand. This releases the oils in the zest for a deeper flavor.
Create the batter: In a large mixing bowl, lightly whisk the 3 large eggs. Then, stir in the zesty sugar mix, 1/4 cup of fresh squeezed clementine juice, 1/3 cup grapeseed oil, 1/3 cup unsweetened apple sauce, and 1/2 teaspoon pure vanilla extract until well combined.
Combine wet and dry: Gradually alternate adding the flour mixture (in thirds) with the 1/2 cup of buttermilk (in halves), beginning with and ending with flour. Mix until just combined; do not overmix.
Pour into pan: Pour the batter over the arranged clementines and tap the pan gently on the counter to release any air bubbles.
Bake the cake: Slide the cake onto the middle rack of your preheated oven. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. If it starts browning too quickly, you can loosely cover the top with aluminum foil.
Cool and invert: Allow the cake to cool for 10 minutes before running a knife along the edges and carefully inverting it onto a cake plate. The clementines should now be on top, glistening beautifully.
Serve: Once cooled, dust the top with powdered sugar and serve with a dollop of whipped cream for an extra touch of indulgence.
Store properly: Wrap any leftovers in plastic wrap and keep them in the fridge for 2 to 3 days.

Storing & Reheating

To ensure the best freshness, store your cake at room temperature, covered, for up to 2 days. For longer storage, wrap it tightly in plastic wrap and keep it in the fridge for up to 3 days or freeze the cake for up to 3 months. When ready to enjoy, simply let it thaw at room temperature, or for a quick warm-up, pop it in the microwave for about 10-15 seconds. Note that the texture may change slightly after freezing, but a quick warm-up helps to refresh it!

Chef’s Helpful Tips

Avoid overmixing: This can lead to a dense cake. Mix gently until just combined for a light texture.
Use room temperature ingredients: Eggs and buttermilk should be at room temperature to help create a uniform batter.
Check the cake early: Ovens can vary, so start checking at the 40-minute mark to prevent over-baking.
Customize flavors: Feel free to swap out clementines for blood oranges or navel oranges for a twist!
Make ahead: This cake is wonderful made a day in advance; flavors improve as it sits.

Every bite of this glazed blood orange olive oil cake is filled with bright flavors and a delicate texture that makes it perfect for any occasion, whether you’re hosting a special gathering or simply indulging your sweet tooth on a cozy afternoon. When you put in the effort to make something genuinely home-baked, it always pays off, both in flavor and the joy it brings to those who share in it.

Recipe FAQs

Can I substitute the olive oil in this recipe?

Absolutely! While olive oil adds a unique flavor, you can also use other neutral oils like grapeseed or avocado oil for a similar result. If you prefer a little more flavor, light olive oil is a great choice.

Is it possible to use gluten-free flour for this cake?

Yes, you can use a 1:1 gluten-free flour blend. Make sure to include a binding agent like xanthan gum if your blend does not include it, as it helps mimic the texture of traditional flour.

How can I make this cake dairy-free?

To make this cake dairy-free, simply replace the buttermilk with a plant-based alternative like almond milk mixed with a bit of vinegar or lemon juice, and use coconut oil in place of the melted butter.

How long can I store this cake, and can I freeze it?

You can store this cake in the fridge for up to 3 days wrapped in plastic wrap. If you want to freeze it, wrap it tightly and store it for up to 3 months. Just ensure it’s fully cooled before freezing for the best results.

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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 a must-try with its rich citrus flavor, easy preparation, and moist texture. Perfect for dessert or a cozy afternoon treat!

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. Pour in the melted butter and sprinkle with light brown sugar.
Arrange the sliced 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 bowl, lightly whisk the eggs, then add the zesty sugar, juice, oil, applesauce, and vanilla. Alternate adding 1/3 of the flour mixture and 1/2 of the buttermilk, starting and ending with flour. Mix until just combined and pour the batter over the clementines. Tap the pan to release air.
Bake for 40 to 50 minutes until a cake tester comes out clean. Cover with foil loosely if browning too much.
Cool for 10 minutes, then run a knife around the edges before inverting onto a plate.
Once cooled, dust with powdered sugar and serve with whipped cream.
Store in the fridge wrapped in plastic wrap for 2 to 3 days.

Notes

For a sweeter cake, add more sugar to the batter according to your taste.
Cover the cake while baking if it gets too dark.
Ensure clementines are fresh for the best flavor.