Blood Orange Olive Oil Cake

Olive Oil Cake seems to be all the rage right now and honestly, I’m surprised it didn’t happen sooner. It’s the perfect level of sweetness and super moist and perfect for breakfast, lunch, or dinner. I put a little twist on the trendy recipe and turned it into an upside down cake with blood oranges. This dessert is not only super satisfying but oh-so pretty too. This will definitely put a smile on everyone’s face.

Entertaining Tips:

Bake the day before or the morning of your party. Cover and store at room temperature.
Dust with powder sugar right before serving.
Pair with my Roasted Tomato and Spicy Pepperoni Pizza with Basil Magic Sauce for the perfect menu.

Recipe

Ingredients:

3 large eggs

1/2 cup olive oil

1/3 cup whole or reduced fat milk

1 tsp vanilla extract

3/4 cup granulated sugar + 1 Tbsp

1 Tbsp zest from blood orange

1/3 cup blood orange juice (about 2 blood oranges)

1 1/2 tsp baking powder

1/2 tsp salt

2 cups all purpose flower

2 blood oranges, peels removed and sliced

1 Tbsp powder sugar (optional for garnish)

To make:

Pre-heat oven to 350 degrees.

Line bottom of 8” cake pan with parchment paper and spray inside of pan with non-stick spray. Place blood orange slices on the bottom of the pan and sprinkle with 1 Tbsp sugar. Set aside.

In a large mixing bowl, add eggs, olive oil, milk and vanilla extract. Whisk well to combine.

Add 3/4 cup sugar and whisk together.

Add blood orange juice and zest to wet ingredients. Whisk to incorporate.

Add the baking powder, salt, and flour to the wet ingredients and stir together until smooth.

Pour batter into cake pan and bake for 35-40 minutes or until toothpick comes out clean.

Once done, remove cake and allow to cool for 10 minutes.