Orange Olive Oil Cake…O.M.D. (Oh My Delicious!)
For some time, making an olive oil cake had been on my radar. So, I finally created my Olive Oil Cake with Semolina and Peaches. I loved its rich flavor, moistness, and its simplicity. It was so good that I knew I had to make it again.
Being a fearless baker who wanted to bake a brilliant Olive Oil cake a second time, I decided to change it up and add a little something special. Winter is when most citrus fruits are at their sweetest and juiciest. I thought to use a whole orange for its sweetness, and a touch of cornmeal for adding great texture. Made with extra-virgin olive oil (instead of butter) it has a super moist, tender crumb, using a whole orange for a bright citrus orange flavor smack, and cornmeal for a delicate crunch making this unforgettable tender cake.
This olive oil cake only improves the longer it sits (not that it will last that long).
Meet ya in the kitchen!
1 1/2 cup flour
1/4 cup cornmeal
1 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 whole orange, halved through the stems (unpeeled). Seeds removed and discarded
3/4 cup olive oil
1/3 cup sour cream
2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup orange juice, freshly squeezed
For the Cake:
Adjust the oven rack to the middle position and preheat the oven to 375 degrees. Lightly grease a 9″ springform pan or a bundt pan with olive oil and flour. Shake out the excess flour, and set the pan aside.
Place the flour, baking powder, baking soda, cornmeal, and salt in a large bowl and whisk to combine. Set aside.
Leaving the peels attached, lay the orange halves flat side down and cut into 1/4-inch-thick slices. Add orange slices into a food processor and process until completely chopped. Add to processed orange, olive oil, eggs, sugars, sour cream, and vanilla. Process until ingredients are smooth.
Add the wet ingredients to the flour mixture and stir until just combined. Add the batter to the prepared pan.
Bake the cake for 45 minutes or until the cake is golden and a toothpick comes out of the center of the cake clean. Remove the cake from the oven and set it aside to cool. While the cake is cooling, make the orange syrup.
In a small bowl, whisk together the sugar and orange juice until smooth. When the cake has cooled, drizzle syrup on top, allowing it to drip down the sides of the cake. Slice and serve.