Description
Treat yourself to a slice of our Glazed Blood Orange Olive Oil Cake, perfect for gatherings or cozy dinners. This moist loaf packs a burst of citrus flavor while being incredibly simple to make. Ideal for dessert lovers who appreciate homemade goodness!
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 a 9" cake pan with non-stick cooking spray and pour in the melted butter, followed by the light brown sugar.
- Arrange clementine slices atop the sugar layer.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, rub the granulated sugar with clementine zest until it resembles wet sand.
- In a large bowl, whisk the eggs, then mix in the zesty sugar, clementine juice, grapeseed oil, applesauce, and vanilla extract. Alternate mixing the flour mixture with the buttermilk, starting and ending with flour, until just combined. Pour the batter over the clementine slices and tap the pan to remove air bubbles.
- Place the cake in the oven and bake for 40 to 50 minutes, or until a tester comes out clean. If it browns too quickly, cover loosely with aluminum foil.
- Let the cake cool for 10 minutes, then run a knife along the edge and invert it onto a cake plate.
- Once cooled, dust with powdered sugar and serve with whipped cream.
- Store any leftovers in the fridge, wrapped in plastic for up to 3 days.
Notes
Make sure to use fresh clementines for the best flavor.
If you want a more intense citrus flavor, feel free to add more zest.
This cake can be made a day ahead and tastes even better after resting.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg