Cranberry Olive Oil Cake Recipe
Tender, citrusy olive oil cake dotted with tart cranberries and a crackly sugar top. Simple, moist, and perfect for the holidays.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup extra-virgin olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp finely grated orange zest
- 1.5 tsp pure vanilla extract
- 0.25 cup fresh orange juice
- 0.75 cup buttermilk
- 2 cup all-purpose flour
- 1.75 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp kosher salt
- 1.5 cup fresh cranberries
- 1 tbsp all-purpose flour for tossing berries
- 1.5 tbsp turbinado sugar for topping
- 2 tbsp powdered sugar for dusting, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
- Whisk 2 cups flour, baking powder, baking soda, and salt in a bowl.
- Beat sugar and eggs in a large bowl until pale and slightly thick, about 2 minutes.
- Slowly stream in olive oil while whisking until glossy. Stir in orange zest, vanilla, orange juice, and buttermilk.
- Fold dry ingredients into the wet mixture just until no dry spots remain.
- Toss cranberries with 1 tablespoon flour. Gently fold them into the batter.
- Scrape batter into the pan. Sprinkle the top with turbinado sugar.
- Bake 42–48 minutes, until a tester comes out clean and the top is golden.
- Cool 15 minutes in the pan. Unmold, cool completely, then dust with powdered sugar and slice.
Notes
Variation: Swap lemon for the orange, or add 1/2 tsp almond extract and a handful of sliced almonds on top. Frozen cranberries work too—use from frozen. Storage: Wrap and keep at room temperature for 2 days, or freeze slices for up to 2 months.
This recipe is an original creation inspired by classic Cranberry Olive Oil Cake Recipe flavors. All ingredient ratios and instructions are independently developed.