Orange Olive Oil Cake
This Orange Olive Oil Cake is simple, tender, and full of flavor—made with olive oil and Hiland Sour Cream for a moist crumb that lasts for days.
Recipe and image compliments of Brit from Whisked Away Kitchen
Orange Olive Oil Cake
Ingredients
- 1 1/2 cups 190g all-purpose flour
- 1/2 cup 50g almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups 250g granulated sugar
- Grated orange zest of 2 oranges
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup olive oil
- 1/2 cup orange juice at room temperature
- 1/2 cup Hiland Dairy Sour Cream at room temperature
- 1/3 cup sliced almonds for sprinkling
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides with olive oil.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant.
- Add the eggs and beat with the whisk attachment on high speed for about 4 minutes, until thick, pale, and airy.
- Add the vanilla and mix briefly to combine.
- With the mixer on medium-low, slowly drizzle in the olive oil and mix until fully incorporated.
- Add the orange juice and sour cream and mix on medium-low just until smooth.
- Add the dry ingredients and mix on low speed until no streaks of flour remain, scraping the bowl as needed. Avoid overmixing.
- Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack. Dust with powdered sugar before serving if desired.
No frosting, no fuss—just almonds, powdered sugar, and bright flavor
With olive oil and sour cream for richness, this easy cake has a soft crumb, citrusy flavor, and elegant finish—perfect for any occasion, big or small.
Why We Love This Recipe
- It’s forgiving. No butter to cream, no complicated timing. If baking makes you nervous, this cake is on your side.
- It tastes better the next day. The olive oil and citrus mellow and deepen overnight, which makes it ideal for make-ahead baking.
- It works for almost any occasion. Dust it with powdered sugar for a casual afternoon treat or dress it up with berries and whipped cream for company.
Ingredient Notes
Olive Oil: Use a good-quality bottle, but not your most expensive, finishing oil. You want a fruity, smooth flavor and not a super peppery one. It’s the star here, so you’ll taste it.
Almond Flour: This isn’t just for flavor; it gives the cake a wonderful, delicate texture. Don’t skip it! If you have a nut allergy, you can replace it with an equal amount of all-purpose flour.
Hiland Dairy Sour Cream: The fat content here is crucial for richness and tenderness. Room temperature is key so it blends smoothly without curdling the batter.
Orange Zest and Juice: Zest does the heavy lifting here. The juice adds moisture and acidity, but the oils in the zest are where that big orange aroma comes from.
Step by Step Instructions
- Prep your pan. Lining just the bottom with parchment and greasing the sides with olive oil is the trick for a clean release. The cake can cling to ungreased sides, and we want it to slide out beautifully.
- Whisk your dry ingredients well. This isn’t just mixing; you’re evenly distributing the baking powder and soda so you get a uniform rise. No one wants a baking soda pocket in their slice.
- Wake up the orange zest. Rubbing the zest into the sugar with your fingers is the best step. You’ll see the sugar become damp and smell incredible. This infuses every bit of the cake with bright orange essence.
- Aerate the eggs. Beating the eggs and sugar until they’re thick and pale creates a stable, airy foundation for the heavy oil. Don’t rush this. Set a timer for 4 full minutes.
- Drizzle the oil slowly. Adding it gradually helps it emulsify with the eggs instead of sinking or separating, which keeps the crumb uniform.
- Add the wet and dry ingredients. Adding the orange juice and Hiland sour cream first loosens the batter, making it easier to then gently fold in the dry ingredients without overworking the gluten. Mix just until the flour disappears.
- Bake to a few moist crumbs. The toothpick test here isn’t for completely clean. A few sticky crumbs clinging to it means the cake is perfectly moist and will set up as it cools. A clean toothpick often means overbaked.
- Let the cake cool completely in the pan. This cake is delicate when warm and needs time to set its structure. Rushing this step can lead to a crumbly mess.
Expert Tips and Tricks
- Use room-temperature ingredients. Cold eggs or sour cream can make the batter bake unevenly.
- Use the toothpick but trust your senses. The cake should be golden, pulling away slightly from the sides, and spring back when gently pressed in the center.
- Let it cool completely. The structure continues to set as it cools, and slicing too early can cause crumbling.
Storage Instructions
This cake keeps beautifully at room temperature, tightly wrapped, for up to 3 days. The olive oil ensures it stays moist. It can also be frozen for up to 2 months. Thaw overnight at room temperature and give it a fresh dusting of powdered sugar before serving.
Light, moist, and effortlessly pretty, this cake is all about simple perfection!
Serving Ideas
- Serve with a dollop of lightly sweetened whipped cream, a spoonful of citrus curd, or a handful of fresh berries.
- For a brunch table, pair it with coffee or tea and let guests help themselves. For dessert, a dusting of powdered sugar is all it needs to feel finished.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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