Description
A delightful cake featuring the tangy brightness of cranberries and the zesty notes of orange, wrapped in the moisture of olive oil.
Ingredients
Scale
- 1 cup granulated sugar
- Zest of 1 large orange
- 3 large eggs
- ½ cup freshly squeezed orange juice
- ½ cup extra virgin olive oil
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 to 1 ½ cups fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf or cake pan.
- In a mixing bowl, combine sugar and orange zest, rubbing the zest into the sugar.
- Add eggs and orange juice, whisking until frothy.
- Gradually pour in olive oil while whisking to create an emulsion.
- In another bowl, whisk together flour, baking powder, and salt.
- Incorporate the dry ingredients into the wet mixture, stirring just until combined.
- Gently fold in cranberries.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
- Slice and serve, optionally with powdered sugar or whipped cream.
Notes
This cake can be made with frozen cranberries if fresh ones are unavailable. Consider serving with Greek yogurt or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Cranberry Cake, Orange Cake, Olive Oil Cake, Fall Desserts, Easy Baking