­čÄä Holiday Favorites
Shop Now >

Orange-Scented Olive Oil Cake

This light and slightly sweet cake is perfect for an afternoon snack or late morning tea.

1 hr 10 mins
12 Serving(s)
Orange-Scented Olive Oil Cake


  • 1 1/2 cups plus 2 tbsp. King Arthur┬« all-purpose flour, divided
  • 2 oranges
  • 1 1/2 tsp. baking powder
  • 1 tsp. McCormick┬« ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. Schnucks ground nutmeg
  • 3/4 cup extra-virgin olive oil
  • 2 Schnucks large eggs, at room temperature
  • 3/4 cup Schnucks granulated sugar
  • C&H┬« powdered sugar, for dusting


  1. Preheat oven to 350┬░F. Spray 9" round cake pan with cooking spray; lightly dust bottom and sides of pan with 2 tablespoons of flour. From oranges, grate 2 tablespoons peel and squeeze 1/2 cup juice.
  2. In medium bowl, stir remaining flour, baking powder, cinnamon, salt and nutmeg. In small bowl, combine oil and orange juice.
  3. In second medium bowl, beat eggs, sugar and orange peel on medium speed 3 minutes or until pale and thickened, scraping bowl occasionally with rubber spatula. Reduce speed to low and alternately add flour mixture and oil mixture; beat 1 additional minute or until blended.
  4. Pour batter into prepared pan. Bake 40-45 minutes or until wooden pick inserted in center comes out with a few crumbs. Cool completely in pan on wire rack. Run small knife around edge of pan to loosen; remove cake from pan. Dust top of cake with powdered sugar just before serving

Nutrition Facts

242 Calories Per ServingFat: 14gSaturated Fat: 2gCholesterol: 31mgSodium: 170mgCarbohydrates: 26gFiber: 1gSugars: 13gProtein: 3g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe