Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 2 fresh oranges (zested and juiced)
- 1 cup fresh or frozen cranberries
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¼ cup milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the eggs, olive oil, orange zest, orange juice, and milk (if using). Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Fold in the cranberries until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Optional: Create a glaze by mixing powdered sugar with a splash of fresh orange juice and drizzle over the cooled cake before serving.
- Slice and enjoy your Cranberry Orange Olive Oil Snack Cake!
Notes
For the best results, use room-temperature ingredients and avoid overmixing for a light texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian