Looking for a dessert that’s as elegant as it is effortless? This Cranberry Olive Oil Cake is your answer. Bursting with tart cranberries, zesty orange, and the rich depth of olive oil, it’s a moist, tender cake that feels like a warm hug on a chilly day. Whether you’re prepping for a holiday gathering or simply craving a cozy treat, this cake delivers both flavor and flair.

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🎂 Overview of Cranberry Olive Oil Cake Recipe Content

What is Cranberry Olive Oil Cake?
It’s a delightful fusion of Mediterranean and festive flavors. The olive oil imparts a moist crumb, while fresh cranberries and orange zest add brightness. Almond flour lends a subtle nuttiness, making each bite a harmonious blend of taste and texture.

Why You’ll Love It:

Moist & Flavorful: Olive oil ensures a tender crumb without overpowering.
Festive Flair: Cranberries and orange zest make it perfect for holidays.
Versatile: Ideal for brunch, dessert, or a sweet snack.
Make-Ahead Friendly: Flavors deepen over time, making it even better the next day.

Taste Profile:
A harmonious blend of sweet and tart, with the richness of olive oil balanced by the brightness of citrus and the tang of cranberries.

Health/Nutritional Benefits:

Heart-Healthy Fats: Olive oil provides monounsaturated fats.
Antioxidants: Cranberries are rich in vitamin C and other antioxidants.
Protein & Fiber: Almond flour adds a nutritional boost.

Ingredient List:

1 cup granulated sugar
Zest and juice of 1 orange
4 large eggs
1/3 cup Greek yogurt
3/4 cup extra virgin olive oil, plus 3 tablespoons
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 cup fine almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 cups fresh cranberries
1/4 cup sliced almonds
Powdered sugar, for dusting

Tools Needed:

Mixing bowls
Whisk or electric mixer
9-inch springform pan
Parchment paper
Cooling rack

Suggested Substitutions and Additions:

Greek Yogurt: Substitute with sour cream or plain yogurt.
Almond Flour: Replace with additional all-purpose flour if needed.
Cranberries: Frozen cranberries can be used; no need to thaw.
Additions: Incorporate chopped nuts or a citrus glaze for added flavor.

👩‍🍳 How to Make Cranberry Olive Oil Cake

Preheat Oven: Set to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix Sugar & Orange Zest: In a large bowl, combine sugar and orange zest. Rub together to release oils, infusing the sugar with citrus aroma.
Add Wet Ingredients: Whisk in eggs until the mixture is light and fluffy. Add Greek yogurt, olive oil, orange juice, and vanilla extract. Mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt.
Combine Wet & Dry Mixtures: Gradually add dry ingredients to the wet mixture, stirring until just combined.
Fold in Cranberries: Gently fold in fresh cranberries, ensuring even distribution.
Prepare for Baking: Pour batter into the prepared pan. Sprinkle sliced almonds on top.
Bake: Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 15 minutes. Then, remove from the pan and transfer to a cooling rack.
Serve: Once completely cooled, dust with powdered sugar. Slice and enjoy!

🍽️ What to Serve with Cranberry Olive Oil Cake

Beverages: Pair with a cup of hot tea, coffee, or mulled wine.
Toppings: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Accompaniments: Fresh fruit or a citrus glaze can enhance the flavors.

🔧 Tips for Making It Perfect

Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for a smoother batter.
Don’t Overmix: Mix until ingredients are just combined to avoid a dense cake.
Check for Doneness: Use a toothpick to test; it should come out clean when inserted into the center.
Cooling: Allow the cake to cool completely before slicing to maintain its structure.

🧊 Storage Instructions

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to a week; bring to room temperature before serving.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

🌍 General Information

This Cranberry Olive Oil cake draws inspiration from Mediterranean baking traditions, where olive oil is a staple ingredient. The combination of citrus and cranberries makes it a popular choice during the winter holidays, symbolizing warmth and celebration.

❓ Frequently Asked Questions

Can I use dried cranberries?
Yes, but soak them in warm water for 10 minutes to rehydrate before using.

Is it necessary to use almond flour?
Almond flour adds moisture and a subtle nutty flavor, but you can substitute with all-purpose flour if needed.

Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.

What type of olive oil should I use?
Extra virgin olive oil is recommended for its rich flavor and health benefits.

Can I add a glaze?
Absolutely! A simple orange glaze made with powdered sugar and orange juice complements the cake well.

📝 Conclusion

This Cranberry Olive Oil Cake is more than just a dessert; it’s a celebration of flavors and traditions. Its moist texture, vibrant cranberries, and citrus notes make it a standout addition to any table. Whether you’re marking a special occasion or simply indulging in a sweet treat, this cake is sure to impress.

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🧾 Nutritional Information Cranberry Olive Oil Cake (Per Serving)

Nutrient	Amount
Calories	320
Carbohydrates	35g
Protein	5g
Fat	18g
Saturated Fat	2.5g
Cholesterol	55mg
Sodium	220mg
Fiber	2g
Sugar	20g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

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