Orange Cranberry Olive Oil Cake

Whether you are looking for an easy Christmas dessert or want a refreshing cake bursting with flavor, this orange cranberry cake is calling your name. Made with yogurt, olive oil, fresh oranges and juicy cranberries, you can whip up this cake with a simple bowl and a whisk.

Course Cakes

Cuisine American

Prep Time 30

Cook Time 50

Servings

Calories 289kcal

Author Laura Bashar

Ingredients

Cake Ingredients

¾ cup extra virgin olive oil
1 ¼ cup granulated sugar
⅓ cup orange juice
¾ cup plain Greek yogurt
4 large eggs
2 ¼ cup all purpose flour
3 tablespoon orange zest finely grated
2 ¼ teaspoon baking powder
¼ teaspoon salt
5 oz fresh cranberries chopped
1 tablespoon all purpose flour

Glaze Ingredients

1 ½ cups powdered sugar
2-3 tablespoon orange juice
1 teaspoon orange zest finely grated

Get Recipe Ingredients

Instructions

Preheat oven to 350ºF. Apply non-stick spray to a 12-cup bundt pan and set aside.
Whisk oil and sugar until fluffy like wet sand.
Mix in orange juice and yogurt until combined, then mix in eggs.
In another bowl, combine flour, baking powder, salt and orange zest.
Add dry ingredients into wet ingredients and mix until just combined.
In a small bowl, combine chopped cranberries with 1 tablespoon flour. Fold the cranberries into the cake batter.
Pour cake batter into the prepared pan and tap against the counter top to level out the batter and remove air bubbles.
Bake for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean.
Let cake cool for 30 minutes in the pan then invert onto a cooling rack. Let it continue to cool like this with the pan still over the cake. When cake falls out on its own, remove the pan and let the cake cool completely.
To make the glaze, drizzle in about 2-3 tablespoon of orange juice into the powdered sugar and whisk until you have a thick but pourable icing. If too thick, drizzle in more juice, if too watery, whisk in more powdered sugar.
Pour glaze evenly over the cooled cake and garnish with additional grated orange zest.

Notes

Serving suggestions: If you don't want to add the glaze to the finished cake, you can enjoy it as is or dust with some powdered sugar. You can even top each slice with some whipped cream.

TO STORE: Store any leftovers in an airtight container on the counter for up to 3 days or refrigerate for up to 5 days.

TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.

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