Orange Olive Oil Cake
Power-packing orange flavor, incredible moisture, light and fluffy texture, and a crusty top make this cake IRRESISTABLE.
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup sugar (plus a little bit more for finishing)
- 3/4 cup olive oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1/3 cup freshly squeezed orange juice
- Zest from 2 oranges
Instructions
- Line the bottom of a 9" springform or cake pan with parchment paper. Generously apply olive oil to the bottom and sides of the pan. Place about 2 tablespoons of sugar in the pan and tap until the pan is evenly coated in sugar and oil.
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt).
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and 1 c. sugar together for about 3 minutes. When you lift the whisk attachment up, the egg and sugar mixture should fall down like a ribbon.
- With the mixer running on its lowest speed, slowly add in the olive oil. Once combined, add in the buttermilk and stir until combined.
- Add the vanilla, freshly squeezed orange juice, and orange zest to the mixer and combine.
- Remove the bowl from the stand mixer. Gently fold in the dry ingredients until no dry clumps remain, but careful not to overmix.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to even out the top of the batter.
- Generously sprinkle sugar over the top of the batter (~4-6 tablespoons).
- Bake for about 40 minutes, or until a toothpick inserted comes out cleanly.
- Remove the pan from the oven. Let the cake cool in the oven for about 10 minutes. Then, remove the sides of the springform pan or flip the cake out of the cake pan (returning the right side up afterwards).