Olive Oil Yogurt Cake with Blood Orange Glaze

Adapted from Barefoot Contessa at Home

This moist cake sounds like breakfast, but I assure you it is not. I based this loosely from a favorite lemon cake by Ina Garten. I’m not much of a baker, but you can’t really go wrong with Ina because her recipes are well-tested and perfect nearly all the time. My own version of the cake is lightly scented with orange and just a hint of the olive oil. It’s perfect with tea. (And no, I didn’t just instruct you to have it for breakfast.)

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 7 oz. plain 2% Greek yogurt
  • 1-1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons orange zest (1 orange)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup olive oil
  • 1/3 cup plus 2 tablespoons freshly squeezed blood orange juice, divided
  • 1 cup confectioners’ sugar
  • Preheat the oven to 350 degrees F.
  • Spray a loaf pan with cooking spray, then line the bottom of the pan with a piece of parchment paper cut to fit the bottom. Coat the bottom once again with cooking spray.
  • Combine the flour, baking powder and salt in a small bowl. Mix together until blended.
  • In a large bowl, whisk the yogurt, 1 cup of the sugar, eggs, orange zest and vanilla together until blended. Slowly add the dry ingredients to the wet ingredients and whisk. Add the olive oil and stir gently with a spatula until fully incorporated. Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, or until a cake tester comes out clean.
  • While cake is baking, cook the remaining 1/3 cup of sugar and 1/3 cup blood orange juice in a small saucepan over medium heat. Once the sugar is dissolved and the mixture is a translucent dark red, remove it from the heat and set aside.
  • When the cake is done, remove it from the oven and set it on a baking rack to cool for 10 minutes. Carefully remove it from the pan and set it on top of a cooling rack with a baking sheet under it to catch drips from the sauce and glaze you will be pouring over it momentarily. Drizzle the sauce over the top of the cake slowly, allowing it to soak into the hot cake a bit. Some will run off the sides and catch in the pan below.
  • As cake continues to cool, mix the blood orange glaze by combining the confectioners sugar with the remaining 2 tablespoons of fresh blood orange juice. The mixture should be a beautiful bright pink color and thin enough to spread. If it’s not, add just a touch more juice or even a little water to thin it more. Pour the glaze over the warm cake allowing it to drip off the sides. When cool, slice and serve warm. Store covered at room temperature.
  • Quick Tips
  • 1. I chose a fruity olive oil and the flavor was perfect. Distinct, but not overwhelming.
  • 2. If you are not a frosting lover, skip the last step and consider the cake final after drizzling the sauce. My husband thought the cake would be perfect without the bright pink glaze.
  • 3. Blood oranges are only in season for a short time each year. If you are making this cake at a time when they are not in season (i.e. most of the year), use regular navel oranges. You will not get the beautiful red color in the sauce or the pink glaze, but the flavors will still be terrific and you can still make a moist, flavorful cake.

Preparation time: 40 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 1 loaf

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