Cranberry Olive Oil Cake
A cold night in the fall with a slice of cranberry olive oil cake with a cup of coffee. Divine.
you're making mealtime meaningful.
Tis the season for a delicious cranberry cake recipe. This one has got it all. We have almond flour, Greek yogurt and good extra virgin olive oil to these cakes so they end up tasting so good. The pop of sour cranberry with these sweet cake base is just begging to paired with a cup of tea. It’s all about common ingredients you may find around your kitchen to build this recipe. Don’t be afraid if you’re missing an ingredients or two, substitutions are easy. Do yourself a favor this week and make yourself some cake.
Use a stand mixer or hand mixer for the first part of this recipe, be sure to take your time whipping up the eggs and sugar. This aids in the building of air in the cake, and thus with the texture. Take your time layering in each ingredient and do your best to prep everything in advance.
Orange and cranberry are no stranger to one another and work best around this time together, it’s almost like the new pumpkin spice of seasonal combinations. Cranberry relies on the orange to add complexity to it’s flavor, otherwise it’s just a tart punch. One of my old chefs used to tell us that citrus zest really helps make the fruit taste more fruity. It’s so true. It’s even one of the secrets to my grandma’s signature pound cake recipe.
Be sure to bring this cake to your next potluck or holiday party. It may have a lot of ingredients, but it’s no way complicated. Serve this up with some labneh yogurt or vanilla bean ice cream.
Cranberry Olive Oil Cake
Yield(s): Serves 12
10m prep time
55m cook time
Allergens: Gluten
you're making mealtime meaningful.
Ingredients
- 1 cup granulated sugar
- 1 orange, zested and juiced
- 4 large eggs
- 1/3 cup greek yogurt
- 3/4 cup extra virgin olive oil, plus three tablespoons
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1 cup fine almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups fresh cranberries
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Preparation
- Preheat the oven to 325 ºF and prepare springform with cooking spray.
- Use a stand mixer to beat eggs, sugar, and orange zest until light and fluffy.
- Add yogurt, olive oil, orange juice, and vanilla extract to bowl, then mix.
- In a separate bowl, whisk together all dry ingredients then toss with cranberries.
- Fold together the wet and the dry ingredients until no flour clumps remain.
- Pour into prepared springform and top with almonds. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out clean. You may need to cover top of cake with aluminum foil. Enjoy!