From the roundup: 24 Easy Fall Desserts Recipes to Bake This Season
This cranberry orange olive oil cake comes together in one bowl in about 15 minutes of actual work, then the oven does the rest. I made it the first time on a Tuesday night before Thanksgiving because I needed something that could sit on the counter overnight and still look presentable the next day. It delivered on that completely.
Light olive oil is what keeps the crumb so soft, even two days later. Use light, not extra-virgin. I grabbed the wrong bottle once and the oil flavor was noticeable in a way that competed with the orange zest. The difference matters here.
The glaze is optional but worth the two minutes it takes. Sifted powdered sugar and fresh orange juice, whisked together, drizzled over the cooled cake. If you skip it, a heavy dusting of powdered sugar works fine and actually travels better if you are bringing this somewhere.
Why you will love this
- One bowl, no mixer, 15 minutes of prep before it goes in the oven.
- Olive oil keeps the crumb moist for two full days, no dry edges by day two.
- Tart cranberries hold their shape during baking and give every slice a burst of flavor against the sweet batter.
- Fresh orange zest and juice do all the citrus work, no extracts or artificial flavoring.
- Simple enough for a weeknight but looks like you put in real effort at a holiday table.
Tips for success
- Toss the cranberries in that tablespoon of flour before folding them in. It sounds fussy but it genuinely keeps them from all sinking to the bottom of the pan.
- Stop mixing the moment the batter comes together, about 30 seconds of whisking. Overmixing develops gluten and makes the crumb tough instead of tender.
- Grease the pan AND line the bottom with parchment. This cake has a lot of moisture from the fruit and the oil, and it will stick without both steps.
- Start checking at 40 minutes, not 45. Ovens run hot and this cake can go from perfectly domed and golden to slightly over in just a few minutes. A toothpick with moist crumbs, not wet batter, is the right call to pull it.
Common questions
- Can I use frozen cranberries? Yes, straight from frozen. No need to thaw, just toss them in the flour coating and fold in as directed.
- My glaze is too thick: add orange juice a few drops at a time until it pours in a thin ribbon off the whisk.
- Can I bake this in a loaf pan? A standard 9×5 loaf pan works, but check at 50 minutes and expect the top to crack, which is normal.
- No fresh oranges on hand? Bottled orange juice works for the batter and glaze, though fresh zest is hard to replace for the citrus punch.
Substitutions
Light olive oil can be swapped for avocado oil or a neutral vegetable oil in the same amount. For dairy-free, plain oat milk or almond milk replaces the whole milk one for one, though the crumb is slightly less rich. If you only have lemons, lemon zest and juice swap in directly for the orange with a sharper, brighter result.
For a lower-sugar version, the glaze is easy to skip. A dusting of powdered sugar or nothing at all still gives you a good-looking cake. The cake itself is not overly sweet, so it holds up without the glaze.
Make-ahead and storage
This cake is genuinely better on day two. The cranberry juices settle into the crumb overnight and the texture gets softer. Bake it the evening before, cool completely, then store covered at room temperature. It keeps well for up to two days on the counter. Add the glaze the morning you plan to serve it if you want it to look fresh.
For longer storage, wrap individual slices tightly and refrigerate for up to five days. Bring to room temperature before eating, cold olive oil cake is dense in a way that does not do it justice. The whole unfrosted cake can be wrapped in plastic and frozen for up to two months. Thaw overnight at room temperature, then glaze or dust with powdered sugar before serving.
Cranberry Orange Olive Oil Cake
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan with a little olive oil or butter. Cut a circle of parchment paper to fit the bottom, press it in, and lightly grease the paper too. This two-step lining makes the cake release without fuss.
- Toss the cranberries with 1 tablespoon of flour in a small bowl and set aside. This light coating keeps them suspended in the batter rather than sinking to the bottom while baking.
- In a large bowl, whisk together the remaining 1 1/2 cups of flour, baking powder, baking soda, salt, and granulated sugar until combined.
- Add the eggs, olive oil, whole milk, 1/4 cup orange juice, orange zest, and vanilla extract to the dry ingredients. Whisk until a smooth, slightly thick batter forms, about 30 seconds. Do not over-mix once the flour is combined.
- Fold the flour-coated cranberries into the batter with a rubber spatula, using gentle strokes so you do not crush them. Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 40 to 45 minutes. Start checking at 40 minutes. The top should be deep golden and a wooden toothpick inserted into the center should come out with just a few moist crumbs, not wet batter. The cranberries will have burst and the top will look slightly domed.
- Cool the cake in the pan on a wire rack for 15 minutes. Run a knife around the edge, place the rack on top of the pan, and invert. Peel off the parchment paper and let the cake cool completely before glazing.
- For the glaze, whisk together the sifted powdered sugar and 2 tablespoons of orange juice until smooth and pourable. Drizzle over the cooled cake and let it set for 5 minutes. Alternatively, dust generously with powdered sugar and skip the glaze entirely.
Notes
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