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5 from 18 votes

Mia Kouppa

https://miakouppa.com

Orange and cranberry olive oil cake

An elegant cake that is perfect for breakfast, snacking or dessert!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 pieces
Calories: 386kcal
Author: Mia Kouppa

Equipment

  • Bundt cake pan
  • mixer

Ingredients

  • 2 tbsp grated orange zest tightly packed
  • 1 1/2 cups granulated sugar
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounce bag cranberries (frozen is fine, see notes below)
  • 3 large eggs room temperature
  • 1 cup orange juice
  • 1 cup olive oil
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium sized bowl whisk together the flour, baking powder, baking soda and salt.  Set aside
    2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a small bowl, combine the orange zest with the sugar and use your fingers to rub the two together.  This will help release the fragrant oils from the zest and will give the sugar a nice, light orange hue.
    2 tbsp grated orange zest, 1 1/2 cups granulated sugar
  • In the bowl of a stand mixer, beat the eggs together with the sugar and zest.  Beat for a few minutes and then slowly pour in the orange juice and then the olive oil.
    3 large eggs, 1 cup orange juice, 1 cup olive oil
  • With the mixer on low, slowly add in the flour mixture,  leave behind about 1/4 cup of the flour.  Add the cranberries to this 1/4 cup of flour and toss to coat.  Once the flour in the mixing bowl has been well incorporated with the wet ingredients, add in the flour coated cranberries.  Mix only until incorporated; do not over mix because doing so might crush your cranberries.  Alternatively, you can add and mix in the cranberries by hand using a rubber spatula.
    12 ounce bag cranberries
  • Grease a bundt pan with cooking spray or vegetable oil.  Pour in the batter and then use a knife to swirl the batter a bit, in order to help distribute the cranberries evenly.
  • Bake on the middle rack of your oven for approximately 60 minutes. 
  • Allow the cake to cool in the bundt pan for approximately 10-12 minutes before removing it.  Set it to cool on a baking rack.
  • Enjoy!

Video

Notes

If using frozen cranberries, no need to defrost first.  

Nutrition

Calories: 386kcal | Carbohydrates: 51g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 82mg | Fiber: 4g | Sugar: 29g | Vitamin A: 122IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 1mg