This Cranberry Citrus Olive Oil Cake has a golden, tender crumb from the olive oil and a bright citrus flavor that balances the tart cranberries. It’s lightly sweet, infused with orange zest and vanilla, and gorgeous topped with powdered sugar or a simple orange glaze.
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Instructions
Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round or loaf pan with parchment paper.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
Combine wet ingredients:
In a large bowl, whisk together olive oil, sugar, honey (or maple syrup), eggs, vanilla, orange zest, orange juice, and Greek yogurt until smooth and glossy.
Combine & fold:
Gently whisk dry ingredients into the wet mixture until just combined – don’t overmix. Toss cranberries with 1 tbsp flour, then fold them into the batter.
Bake:
Pour into prepared pan and smooth the top. Bake for 40–50 minutes (check around 40 minutes — a toothpick should come out clean).
Cool & glaze (optional):
Let cool completely. For glaze, whisk powdered sugar with orange juice until smooth and drizzle over top. Dust with powdered sugar or garnish with sugared cranberries and orange zest for a festive look.
Ingredients
Dry ingredients:
• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
Wet ingredients:
• ¾ cup extra virgin olive oil
• ¾ cup granulated sugar
• ¼ cup honey or maple syrup
• 3 large eggs (room temperature)
• 1 tsp pure vanilla extract
• Zest of 1 large orange
• ¼ cup fresh orange juice
• ½ cup Greek yogurt or sour cream
Add-ins:
• 1 ½ cups fresh cranberries (whole, roughly chopped or halved)
• 1 tbsp flour (to toss the cranberries so they don’t sink)
Optional glaze (for a beautiful finish):
• ½ cup powdered sugar
• 1–2 tbsp orange juice
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Serving Ideas
• Serve slices with whipped cream, mascarpone, or a drizzle of cranberry syrup.
• For presentation, top with candied orange peel or a few fresh cranberries and rosemary sprigs for a Cape Cod harvest look.
