Cranberry Olive Oil Cake Recipe
Cranberry Olive Oil Cake Recipe made with cranberries, olive oil, orange, eggs, Greek yogurt, flour, almond flour, cinnamon, vanilla, sliced almonds, and powdered sugar.
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Servings: 12
Ingredients
Cranberry Olive Oil Cake
- 1 c granulated sugar
- 1 orange zested and juiced
- 4 large eggs
- 1/3 c Greek yogurt
- 3/4 c extra virgin olive oil plus 3 tbsp
- 1 tbsp vanilla extract
- 1 1/2 c all-purpose flour
- 1 c fine almond flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 2 c fresh cranberries
- 1/4 c sliced almonds
- Powdered sugar for dusting
- Cooking spray for preparing the springform pan
Instructions
Preheat the oven.
- Preheat the oven to 325°F.
Prepare the pan.
- Coat a springform pan thoroughly with cooking spray. Set aside.
Beat the eggs, sugar, and orange zest.
- In the bowl of a stand mixer, combine the eggs, granulated sugar, and orange zest. Beat until the mixture is light and fluffy.
Add the wet ingredients.
- Add the Greek yogurt, extra virgin olive oil, orange juice, and vanilla extract to the bowl. Mix until fully combined.
Combine the dry ingredients.
- In a separate bowl, whisk together the all-purpose flour, fine almond flour, baking powder, baking soda, ground cinnamon, and salt.
Add the cranberries.
- Add the fresh cranberries to the dry ingredients and toss gently until the cranberries are lightly coated.
Combine the batter.
- Fold the dry ingredients and cranberries into the wet mixture until no visible flour clumps remain. Do not overmix.
Transfer to the pan.
- Pour the batter into the prepared springform pan and spread it evenly.
Add the topping.
- Sprinkle the sliced almonds evenly over the top of the batter.
Bake the cake.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Protect the top if needed.
- If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil during the final portion of baking.
Cool the cake.
- Remove the cake from the oven and allow it to cool in the pan before removing the springform ring.
Dust with powdered sugar.
- Once the cake has cooled, dust the top lightly with powdered sugar.
Serve.
- Slice and serve as desired.
Notes
To make this Cranberry Olive Oil Cake Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the almond flour, baking powder, baking soda, cinnamon, Greek yogurt, vanilla extract, sliced almonds, powdered sugar, and cranberries are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, utensils, measuring cups, and a clean springform pan to prevent cross-contact with gluten-containing ingredients.