Orange Olive Oil Cake
This Orange Olive Oil Cake is understated in the best way. By swapping out butter for olive oil and using Hiland Dairy Sour Cream, we get a tender crumb that stays delicious for days. The best part about this cake is the simplicity. There’s no frosting to fuss with, no layers to level. Just a sprinkle of almonds and dusting of powdered sugar to make it look inviting.
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
20 Minutes -
Bake Time
45 Minutes -
Servings
10
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups 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)
Directions
- 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.
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