Cranberry-Olive Oil Cake

This Cranberry-Olive Oil cake is such an elegant, classy cake that can either be enjoyed at breakfast or as an afternoon snack or as an after dinner dessert. I know and strongly believe that, butter makes everything taste good, but I also very strongly believe that olive oil can make things taster better. I love baking with olive oil, period.

This year went by so fast. It was a haze. For some it probably felt like the time froze after March 2020 but to me it was a year of family time, baking, learning new things and being innovative. So, no complaints 😊

Talking about baking, I baked quite a lot this year – many many tea cakes. Baked for us but mostly baked for friends to send them some cheer.

During pear season, baked Pear Cakes, during pumpkin season, baked Pumpkin Spice Cake Recipe, during Diwali, baked Gulab Jamun Misti Doi Cheesecake and/or Caramel Tres Leches Cake Recipe, during winter a very decadent Chocolate Whiskey Cake and on and on.

Now for the Christmas baking, bringing you this yummy Cranberry Olive Oil Cake

Holiday Baking

NOTES:

  • I used two different cake pans since I baked for multiple friends.
  • It keeps well, because of the olive oil.
  • I used fresh cranberries as they’re everywhere this time of year. But if you don’t have fresh cranberries, you go ahead and use frozen cranberries.
  • I didn’t use any orange zest but adding orange zest in the batter will take the cake to another level
  • I used eggs in the cake but if you want to skip eggs, do the following :
  • – For each egg, mix together 1 tablespoon ground flax seed with 3 tablespoons warm water. Let the mixture stand for one minute before using.
  • – For each egg, combine 2 tablespoons of water with 1 tablespoon vegetable oil and 2 teaspoons baking powder.

INGREDIENTS:

  • 3 large eggs room temperature
  • 2 cups/ 400 grams granulated sugar
  • 3/4 cups light olive oil or canola oil
  • 2 tea spoons vanilla extract
  • 1 cup/230 ml buttermilk room temperature
  • 3 cups/375 g all-purpose flour
  • 1 tea spoons baking powder
  • 1/2 tea spoons baking soda
  • 1/2 tea spoons salt
  • 2 cups/200 g fresh cranberries rinsed, dried and tossed with 1/2 table spoons flour

METHOD:

  • Preheat oven to 350˚F with a rack in the center of the oven. Generously butter and flour your cake pan, tapping out excess flour.
  • In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
  • Add olive oil, vanilla extract, blending between each ingredient then mix in buttermilk until well blended.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.
  • Fold cranberries into the batter
  • Pour batter into prepared pan.
  • Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.

PIN for Later

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

8 thoughts

  1. What an interesting recipe! This sounds delicious. I never made a cake with olive oil in it before, and it is nice to try something different.

    Like

  2. I saw this on social media and thought it was so awesome. This is perfect for any of these holidays this time of year and I bet it is delicious.

    Like

  3. Love this and I am pinning this recipe to my Pinterest page as it is gorgeous! I am also making this so thank you for sharing… I love Cranberry anything!

    Like

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