Name: Citrus Olive Oil Cake with Cranberries
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 10
Ingredients: Luna Lemon Zest; Organic Evaporated Cane Sugar; Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; Rumford Baking Powder; Redmond Sea Salt, Kosher, Ancient; Karlin Foods Pure Baking Soda; Stahlbush Island Farms Cranberries; Marin Sun Farms Organic Duck Eggs; Clover Sonoma Organic 1% Milk Half Pint; La Tourangelle Extra Virgin Olive Oil; FIELD DAY Sugar, Organic, Powdered; Uncle Matt's Organic Ultimate Immune, Orange Juice; Large Valencia Orange

Adjust oven rack to the center of the oven and preheat to 350 (175 C) degrees.

Spray a nonstick 12-cup fluted cake pan with cooking spray or lightly coat with olive oil.

Put the citrus zests and the sugar in a large bowl. Use your fingers to gently crush and coat the zest with sugar (your hands will smell amazing). Add the flour, baking powder, salt and baking soda and whisk until blended. Stir in the cranberries.

Lightly beat the eggs in a medium bowl. Add the milk, then whisk in the olive oil in a slow stream until blended. Pour olive oil mixture over the dry ingredients, stirring until the batter is smooth. Pour the batter into the prepared pan.

Bake 55-60 minutes. A toothpick inserted into the cake should come out dry.

Cool the pan on a rack for 2 hours before unmolding.

Make the glaze:

Whisk the sugar with the milk until smooth. Drizzle over the cake. Use a fine grater, like a Microplane, to grate orange zest over the cake. Cut into slices and serve.

Citrus Olive Oil Bundt Cake with Cranberries

Serves 10

15 mins prep

60 mins cook

75 mins total

What you need

Glaze:

How to make

Make the glaze:

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