Orange Poppy Seed Olive Oil Cake

Orange Poppy Seed Olive Oil Cake  Print

How many times have you tried a new recipe and upon taking that first bite, knew you had a “keeper”? Well, this Orange Poppy Seed Olive Oil Cake is one of those! I know I’ll make this cake again and again; moist and full of flavor, and so easy to pull together! I found some Cara Cara navel oranges at our town’s version of Whole Foods and was keen to try them in this cake; they’re a little larger and sweeter than the regular navel oranges you find in most grocery stores. The juicy flesh is a pretty deep orange color, which doesn’t affect it’s flavor at all, but sure makes for a lovely accent in the photos; and food lover/geeky photographer that I am, I pay attention to those things…. I would love to know if you try this recipe and what you think of it. Please feel free to send your comments.

Ingredients

    For the cake:
  • 1/2 cup olive oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons poppy seeds
  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely grated orange zest
  • 1/4 cup fresh orange juice (from Cara Cara navel oranges)
  • 3/4 cup maple sugar
  • 3 large eggs
  • For the glaze:
  • 1/2 cup maple syrup
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon orange extract

Directions

Preheat oven to 350°F

    For the cake:
  1. Line a 9-inch round baking pan with parchment paper; spray with Baker’s Joy or similar.
    In a large bowl whisk the flour, baking powder, baking soda, and salt together; set aside.
  2. In another bowl, whisk together the oil, milk, melted butter, vanilla, and 1/4 cup of the orange juice; set aside.
  3. Mix the maple sugar and zest together until thoroughly combined. Mix the orange-sugar blend and eggs in a large bowl and using either a hand mixer or stand mixer with the paddle attachment; beat on medium-high, about 2-3 minutes.
  4. Reduce mixer speed and add the flour mixture and milk mixtures alternately, beginning and ending with the flour mixture. Mix well after each addition.
  5. Pour the batter into the prepared pan and bake until a cake tester or toothpick comes out clean; check at 45 minutes. Cool the cake in the pan for 25-30 minutes, then transfer to a wire cooling rack to cool completely.
  6. For the glaze:
  7. In a small saucepan, bring the maple syrup, 3 tablespoons orange juice, and orange extract to a low boil, simmering for 10-12 minutes. Remove from heat to cool and thicken. Drizzle over the cooled cake. Let cake set for about an hour before serving.
Adapted from: Baker by Nature

Serves: 6-8

NOTE: If you can’t find Cara Cara oranges in your grocery store, regular navel oranges will work just fine.
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