Name: Orange Olive Oil Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour ((8.75oz, 248g)); 1 teaspoon baking powder; ¾ teaspoon salt; 3 large eggs; 1 ¼ cups sugar ((8.75oz, 248g)); Finely grated orange zest from 2 oranges ((1 tablespoon, 6g)); ¾ cup extra-virgin olive oil ((5.25oz, 149g)); ¾ cup orange juice ((6.9oz, 197g)); 2 tablespoons sugar ((.9oz, 25g))

Description

This Orange Olive Oil Cake is so tender, so light, and so moist with a lovely hint of orange and a rustic, crackly topping. It’s sure to become a family favorite!

Ingredients

Units Scale

1 3/4 cups all-purpose flour ((8.75oz, 248g))
1 teaspoon baking powder
3/4 teaspoon salt
3 large eggs
1 1/4 cups sugar ((8.75oz, 248g))
Finely grated orange zest from 2 oranges ((1 tablespoon, 6g))
3/4 cup extra-virgin olive oil ((5.25oz, 149g))
3/4 cup orange juice ((6.9oz, 197g))

For topping:

2 tablespoons sugar ((.9oz, 25g))

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Instructions

Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray.
Put flour, baking powder, and salt in bowl and whisk to combine.
Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
Add sugar and orange zest. Whip on high speed until mixture is fluffy and pale yellow, about 3 minutes.
Reduce speed to medium. With mixer running, slowly pour in oil and mix until oil is fully incorporated, about 1 minute.
Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed.
Add orange juice and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
Pour batter into prepared pan. Sprinkle 2 tablespoons sugar over entire surface.
Bake until cake is deep golden brown and a toothpick inserted in the center comes out with a few crumbs, 40 to 45 minutes.
Let cake cool on a rack for 15 minutes. Remove side of pan and let cake cool completely, about 1 1/2 hours.

Notes

Notes: I also like to make this Orange Olive Oil Cake in a 10-inch springform pan. Increase the sugar to 2 ½ tablespoons sugar. The cooking time may decrease slightly.

Prep Time: 15
Cook Time: 45
Category: dessert
Method: baking
Cuisine: American

Nutrition

Serving Size:
Calories: 372
Sugar: 29.1 g
Sodium: 197.6 mg
Fat: 18.5 g
Carbohydrates: 49.1 g
Protein: 4.6 g
Cholesterol: 55.8 mg