Orange Olive Oil Cake

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4.87 from 30 votes

With a light, fine textured, luscious crumb and a crackly sugar topping for added sweetness.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Cake, Dessert

Cuisine: American, Greek

Keyword: cake, orange

Servings:

Calories: 466kcal

Author: Tricia

Ingredients

2 cups all-purpose flour (252g)
½ teaspoon salt
1 teaspoon baking powder
3 large eggs room temperature
1 ¼ cups granulated sugar (270g)
zest from 2 oranges preferably organic
¾ cup extra-virgin olive oil good quality (6oz)
½ cup whole milk (4oz)
½ cup fresh orange juice strained (2-3 oranges) 4oz
1 teaspoon vanilla extract
2 tablespoons coarse or granulated sugar for topping

Instructions

Preheat oven to 325°F. Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake off the bottom, then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Place foil or a baking sheet below the oven rack to catch drips if your springform pan doesn’t seal well.
In a small bowl combine the flour, salt and baking powder. Set aside.
Fit a stand mixer with the whisk attachment. Whip the eggs on medium speed until foamy. Add the granulated sugar and orange zest and whip on high speed until the mixture is fluffy and pale in color, about 3 minutes. Reduce the speed to medium, and with the mixer running, slowly add the olive oil. Mix until the oil is completely incorporated.
Add half the flour mixture and mix on low speed until blended. Scrape down the sides and bottom of the bowl as needed. Add the milk, orange juice and vanilla. Mix on low until blended. Add the remaining flour and mix just until incorporated.
Pour the batter into the prepared pan and sprinkle 2 tablespoons coarse sugar on top. Bake in preheated 325°F oven for 60-70 minutes or until the top is lightly browned and a toothpick inserted in the center comes out with a few crumbs attached.
Cool the cake on a wire rack for at least 30 minutes before removing the sides. Serve at room temperature or slightly warm. Cool completely for clean slices.

Notes

When baking in an 8-inch springform pan we use a lower oven temperature (325F) for a longer period of time to ensure the middle of the cake bakes evenly. There’s nothing worse than a cake with overdone crispy sides and raw batter in the middle! If baking in a 9-inch springform pan, bake at 350F at noted below.
Use a 9-inch springform pan if desired. Bake at 350F for 45 to 55 minutes.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition