Embarking on a culinary journey filled with the vibrant essence of winter citrus? Let me introduce you to the magical world of the Glazed Blood Orange Olive Oil Cake, an ultra-moist winter citrus loaf that embraces the heartiness of olive oil while showcasing the lively zest of blood oranges. Each slice is a delightful experience, with a tender crumb that melts in your mouth, captures the tangy sweetness of citrus, and is luxuriously drenched in a shiny glaze. Perfect for holiday gatherings, cozy brunches, or simply enjoying as an afternoon treat, this cake promises to lift your spirits with its sunny disposition, even on the coldest days.

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)

When I first made this cake, I was searching for a recipe to bring brightness into a dreary winter afternoon. The combination of olive oil—and let’s not forget the gorgeous blood oranges—creates a rich depth of flavor that is hard to resist. As the cake bakes, your kitchen will fill with an irresistible aroma, making your mouth water in anticipation. With the simple steps and everyday ingredients used here, you’ll find that this recipe not only shines in flavor but also in ease and accessibility. The result is a stunning, jewel-toned dessert that’s as delightful to look at as it is to eat. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Just a few simple steps and about 90 minutes will yield this moist, delectable cake.
Irresistible Flavor: The combination of blood oranges and olive oil creates a flavor profile that’s both luscious and refreshing.
Eye-Catching Appeal: The vibrant color of the glaze and citrus rings makes for a stunning centerpiece.
Flexible Serving: Perfect for breakfast, dessert, or an afternoon snack—it fits in any occasion.
Diet-Friendly Options: Suitable for those looking for fruit-forward desserts that don’t skimp on flavor.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Adds richness to the cake. You can substitute with coconut oil for a dairy-free option.
2/3 cup light brown sugar: Sweetens and adds moisture. If you’re out, granulated sugar is a fine alternative.
4 to 5 blood oranges, sliced no thicker than 1/4 of an inch plus more for zest and juicing: These are the stars of your cake, providing vibrant color and tangy sweetness. Valencia oranges could work as a substitute but will alter the taste.
1-¾ cup unbleached all-purpose flour: Offers the cake structure and a tender crumb. For a gluten-free option, consider using a 1:1 gluten-free flour blend.
1 teaspoon baking powder: Helps the cake rise, contributing to its fluffy texture.
1 teaspoon baking soda: Works alongside the baking powder for leavening.
1/4 teaspoon kosher salt: Enhances sweetness and balances flavors.
3 large eggs: Binds the ingredients together and contributes to the cake’s moistness.
2 tablespoons blood orange zest: Adds a concentrated citrus flavor to the batter.
3/4 cup granulated sugar: Sweetens the cake while balancing the tartness of the citrus.
1/4 cup fresh squeezed blood orange juice: Adds moisture and a punch of fresh citrus flavor.
1/3 cup grapeseed oil: Provides moisture and richness. Olive oil can also be used for a more robust flavor.
1/3 cup unsweetened apple sauce: Works as a natural sweetener and moistener.
1/2 teaspoon pure vanilla extract: Enhances the overall flavors of the cake.
1/2 cup buttermilk: Contributes to a tender crumb. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice 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: Heat your oven to 350℉ (or 180℃) and prepare a 9″ cake pan by spraying it with non-stick cooking spray. Use coconut oil for an extra hint of flavor!
Prepare the cake base: Pour the melted butter into the bottom of your prepared pan and sprinkle in the light brown sugar over the butter.
Layer the blood oranges: Neatly arrange the thin slices of blood oranges on top of the brown sugar mixture, allowing them to create a lovely visual layer for the cake’s top.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside as you move on to the wet ingredients.
Prepare the zest: In a small bowl, rub the granulated sugar with the zest from the blood oranges—you want it to feel like wet sand, and the aroma will be heavenly!
Combine wet ingredients: In a large mixing bowl, lightly whisk together the eggs, followed by the zesty sugar, fresh squeezed blood orange juice, grapeseed oil, applesauce, and vanilla. Mix it well until combined.
Incorporate the flour mixture: Gradually alternate adding in one-third of your dry flour mixture with half of the buttermilk. Start and finish with the flour. Stir until just combined—overmixing will lead to a dense cake, so be gentle!
Add the batter: Pour the cake batter evenly over the arranged blood orange slices. Tap the pan gently on the counter to release any air bubbles trapped inside.
Bake the cake: Place the pan on the middle rack of the preheated oven and bake for 40 to 50 minutes, or until a cake tester comes out clean from the center. If the top starts to brown too much, loosely cover it with aluminum foil.
Cool and remove: Once baked, let the cake cool in the pan for about 10 minutes. Run a knife along the edge of the pan before carefully inverting it onto a cake plate, allowing the blood orange topping to show.
Final touches: After the cake has cooled, dust it with powdered sugar for a beautiful, snowy finish before serving. It’s delightful with a dollop of whipped cream!
Store leftovers: Wrap any leftover cake in plastic wrap and store in the fridge for 2 to 3 days.

Storing & Reheating

To maintain the moistness of your Glazed Blood Orange Olive Oil Cake, store it wrapped in plastic wrap at room temperature for up to two days. If you need to keep it longer, place it in the refrigerator for about 3 days. For longer storage, freeze individual slices in an airtight container for up to three months. When ready to enjoy, thaw at room temperature, and if you like, pop it in a low oven (200℉) for about 10 minutes to refresh its texture and warmth.

Chef’s Helpful Tips

Be careful not to overmix the batter after adding flour; this will keep your cake light and fluffy.
Use room temperature eggs and buttermilk for the best mixing results.
If your cake seems too wet after baking, it might need a little longer in the oven—keep checking every few minutes.
When preparing your blood oranges, ensure they’re at peak ripeness for maximum sweetness and flavor.
Consider adding a dash of almond extract for an additional layer of flavor.
This cake can be made ahead of time; just store it properly and add the glaze right before serving.

There’s something truly comforting about a slice of cake, especially one bursting with the bright flavors of winter citrus. Though Glazed Blood Orange Olive Oil Cake is simple to prepare, each bite reveals a world of vibrant flavor and unique texture—perfectly balancing sweet and tangy.

I invite you to take on this culinary adventure and share it with those you love. Whether it’s a holiday gathering, a cozy brunch, or just a treat for yourself, this cake is bound to impress. Enjoy the journey, and don’t forget to relish in every delicious bite!

Recipe FAQs

Can I use other citrus fruits instead of blood oranges?

Absolutely! While blood oranges add a unique flavor and beautiful color, feel free to experiment with navel oranges, clementines, or even grapefruits. Just keep in mind that different fruits will alter the taste slightly.

How can I make this cake dairy-free?

You can substitute the buttermilk with a dairy-free milk plus a splash of vinegar or lemon juice to mimic its tanginess. Additionally, using coconut oil instead of butter will ensure your cake remains tasty without dairy.

What’s the best way to serve this cake?

This cake shines on its own, but it’s also delightful with a dollop of whipped cream or a scoop of ice cream. A sprinkle of extra zest or a drizzle of additional glaze atop each slice can elevate it even further!

How long will this cake stay fresh?

Under proper storage with plastic wrap at room temperature, the cake will stay fresh for about 2 days. In the refrigerator, it will last approximately 3 days. You may also freeze slices for up to 3 months—just remember to thaw them before serving!

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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 delivers an irresistible flavor using fresh clementines and a delightful blend of ingredients. Perfect for gatherings or a cozy dessert.

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 in the light brown sugar.
Arrange the thin slices of clementines over the sugar in the pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl, combine the sugar with the zest until it resembles wet sand.
In a large mixing bowl, lightly whisk the eggs, then mix in the zesty sugar, clementine juice, grapeseed oil, apple sauce, and vanilla.
Alternate adding one-third of the flour mixture and half of the buttermilk, beginning and ending with the flour. Mix until just combined, then pour the batter over the clementine slices.
Tap the pan on the counter to release any air bubbles, then bake for 40 to 50 minutes until a cake tester comes out clean.
Allow to cool for 10 minutes, then run a knife along the edge and invert onto a cake plate.
Dust with powdered sugar before serving with whipped cream.