The Cranberry Orange Olive Oil Snack Cake is a symphony of flavors, where the tartness of cranberries meets the zest of fresh oranges. Imagine cutting into a moist slice, revealing golden crumbs kissed by citrus notes, while the aroma dances through your kitchen like a cheerful waltz.
This delightful treat has been my go-to for holiday gatherings and cozy afternoons with friends. The first bite offers a surprising burst of flavor, making it impossible to resist going back for seconds, or maybe thirds. Perfectly suited for coffee breaks or dessert tables, this snack cake promises an indulgent experience that will leave everyone smiling.
Why You'll Love This Recipe
- The Cranberry Orange Olive Oil Snack Cake is easy to whip up, making it great for novice bakers
- Its unique flavor combination keeps taste buds excited and satisfied
- With vibrant colors and enticing aromas, it’s sure to impress your guests
- Versatile enough to serve at any occasion, from brunch to potlucks!
Everyone raved about this cake at our last family gathering; even Uncle Bob asked for the recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: The backbone of any cake; sift well to avoid lumps for a light texture.
Granulated Sugar: Sweetens the deal! Adjust according to your taste preferences.
Baking Powder: Essential for that fluffy rise; check expiration dates for best results.
Salt: A pinch enhances flavors; don’t skip it!
Eggs: Use large eggs at room temperature for better blending and fluffiness.
Olive Oil: Adds moisture and a subtle richness; choose light olive oil for a milder flavor.
Fresh Orange Zest: Brightens the cake with citrus notes; be generous!
Fresh Cranberries: Tart and juicy; fresh is best but frozen will work in a pinch.
Powdered Sugar (for glaze): Optional but adds a sweet finish; mix with a bit of orange juice.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Cranberry Orange Olive Oil Snack Cake
Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
Create the Dry Mixture: In a bowl, whisk together flour, baking powder, and salt until combined. This step ensures uniform rising without any surprises later on.
Mix the Wet Ingredients: In another bowl, beat together granulated sugar and eggs until fluffy. Add olive oil and orange zest, mixing well until fully incorporated.
Combine Mixtures Gently: Gradually fold in the dry mixture into the wet ingredients using a spatula. Be careful not to overmix; you want that airy texture we all love!
Add Cranberries with Care: Gently fold in fresh cranberries into the batter. Their tartness will balance beautifully with the sweetness of your cake.
Bake It Up!: Pour the batter into your prepared pan and smooth out evenly. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean. Let it cool before serving!
Now you have created an extraordinary Cranberry Orange Olive Oil Snack Cake that’s ready to impress! Enjoy it plain or drizzle with orange glaze for an extra zing. Happy baking!
This amazing cranberry orange olive oil snack cake is a delightful treat that’s perfect for any occasion. It combines the bright flavors of cranberries and oranges with the moistness of olive oil, creating a cake that’s as delicious as it is easy to make.
You Must Know
- This cake is not only tasty; it’s also simple to prepare
- The fresh cranberries add a tartness that balances the sweetness perfectly, while the olive oil ensures a moist texture
- Enjoy it at breakfast or as a sweet afternoon snack
Perfecting the Cooking Process
Start by preheating your oven while you mix dry ingredients, ensuring everything bakes evenly. Next, combine wet ingredients and fold in the dry ones gently for a light texture.
Add Your Touch
Consider swapping cranberries for blueberries or adding nuts for crunch. A sprinkle of cinnamon can enhance flavor, too, making it uniquely yours.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. To enjoy later, just warm slices in the microwave briefly to revive their moisture.
Chef's Helpful Tips
- Use fresh cranberries for better flavor and texture; dried ones can be too sweet
- Make sure to measure flour correctly; too much can lead to a dense cake
- Allow the cake to cool completely before slicing to maintain its structure
Baking this cranberry orange olive oil snack cake became my secret weapon at family gatherings. Friends rave about its taste, and it was the hit of my last brunch—who knew a simple cake could bring so much joy?
FAQ
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work well; just don’t thaw them before mixing.
How do I know when my cake is done baking?
Insert a toothpick into the center; it should come out clean when ready.
What can I substitute for olive oil?
You can use vegetable oil or melted coconut oil as alternatives in this recipe.
Cranberry Orange Olive Oil Snack Cake
Cranberry Orange Olive Oil Snack Cake is a delightful and moist treat that harmoniously blends the tartness of fresh cranberries with the vibrant zest of oranges. Perfect for holiday gatherings or cozy afternoons, this easy-to-make cake will impress your guests with its stunning aroma and flavor profile. Enjoy it as a refreshing dessert or a sweet afternoon snack, and watch everyone come back for seconds!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs (room temperature)
- ½ cup light olive oil
- Zest of 1 large orange
- 1 cup fresh cranberries
- Optional: powdered sugar for glaze
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat together sugar and eggs until fluffy. Mix in olive oil and orange zest.
- Gradually fold in the dry mixture until just combined; avoid overmixing.
- Gently fold in cranberries.
- Pour batter into the prepared pan and smooth out evenly.
- Bake for 30-35 minutes until golden brown; toothpick should come out clean.
- Cool before slicing; serve plain or with optional glaze.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 220
- Sugar: 12g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Substitute blueberries for cranberries for a different flavor profile. For added crunch, consider mixing in chopped nuts or a sprinkle of cinnamon.
