Olive Oil Bundt Cake

There’s something irresistibly elegant about a bundt cake. And when it’s made with olive oil and topped with glossy, jewel-toned candied oranges, it transforms into a showstopper that tastes just as stunning as it looks. This Olive Oil Bundt Cake is tender, moist, and infused with citrusy notes that dance on your palate. It’s one of those bakes that fills your kitchen with warmth and citrusy sweetness, inviting everyone in for a slice.

Behind the Recipe

The first time I made this cake, I had a half bottle of good olive oil sitting on my shelf and a bowl of oranges begging to be used. What followed was the birth of this beauty—an effortlessly moist bundt cake that didn’t need butter to shine. The candied oranges on top were a happy accident that turned into a signature touch. Every time I make it, I feel like I’m sharing a slice of sunshine.

Recipe Origin or Trivia

Olive oil cakes have roots deep in Mediterranean cooking, especially in regions like Italy and Spain where olive oil is a pantry staple. These cakes are often enjoyed with coffee or tea and celebrated for their tender crumb and subtle, fruity flavor. The bundt pan, on the other hand, is a nod to mid-century American baking and brings a beautiful sculptural element to the cake.

Why You’ll Love Olive Oil Bundt Cake

This cake may be simple, but it’s loaded with reasons to make it over and over again.

Versatile: You can serve it for brunch, dessert, or an afternoon treat with tea.

Budget-Friendly: Uses pantry staples like flour, sugar, and olive oil.

Quick and Easy: No mixer needed and just one bowl for the batter.

Customizable: Swap oranges for lemons, or add a pinch of spice for warmth.

Crowd-Pleasing: Its visual appeal and bright flavor make it a hit at gatherings.

Make-Ahead Friendly: Even better the next day as the flavors deepen.

Great for Leftovers: Keeps well for several days without drying out.

Chef’s Pro Tips for Perfect Results

Want your cake to turn out flawless every time? Here’s what works like magic:

• Use a fruity, good-quality olive oil. It’s the star, so let it shine.
• Don’t overmix the batter—gentle folding keeps it tender.
• Zest the oranges before juicing to get the most flavor without waste.
• Grease the bundt pan generously and dust with flour to avoid sticking.
• Let the cake cool in the pan for 10–15 minutes before unmolding.

Kitchen Tools You’ll Need

You don’t need a lot of gadgets, just the right ones.

Bundt Pan: To create that signature ring shape and even bake.

Mixing Bowl: A large one to whisk your batter smoothly.

Whisk or Silicone Spatula: For folding the ingredients gently.

Citrus Zester: To capture all that fragrant orange zest.

Saucepan: For simmering and candying the orange slices.

Ingredients in Olive Oil Bundt Cake

What makes this cake so special is how simple ingredients come together into something magical.

1. All-Purpose Flour: 2 ½ cups – The foundation for structure and crumb.
2. Baking Powder: 2 teaspoons – Helps the cake rise gently and evenly.
3. Baking Soda: ½ teaspoon – Works with the citrus to create lift.
4. Salt: ½ teaspoon – Balances sweetness and brightens flavor.
5. Granulated Sugar: 1 ¾ cups – Sweetens the cake and adds moisture.
6. Eggs: 3 large – Binds and enriches the batter with a smooth texture.
7. Extra Virgin Olive Oil: 1 cup – Adds richness, moisture, and fruity notes.
8. Whole Milk Yogurt: ¾ cup – Keeps the crumb soft and tender.
9. Orange Juice: ¼ cup – Infuses the cake with bright citrus flavor.
10. Orange Zest: From 2 oranges – Adds an aromatic depth.
11. Vanilla Extract: 2 teaspoons – Rounds out the flavor with warm sweetness.
12. Candied Orange Slices: From 2 oranges – Adds glossy beauty and sweet-tart pop.

Ingredient Substitutions

Need to swap something out? Try these easy fixes.

Yogurt: Sour cream or buttermilk works well.

Orange Juice: Lemon juice can bring a tangier twist.

Granulated Sugar: Coconut sugar or cane sugar for a deeper flavor.

Olive Oil: Neutral oil like grapeseed or avocado oil in a pinch.

Ingredient Spotlight

Extra Virgin Olive Oil: Not just for savory cooking, it adds luxurious moisture and a lightly fruity flavor that makes this cake unique.

Candied Oranges: These not only look beautiful, but their syrupy bite gives a touch of bitterness that balances the sweetness perfectly.

Instructions for Making Olive Oil Bundt Cake

You’re just a few simple steps away from baking this golden delight. Here’s how to bring it all together:

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C) and generously grease a bundt pan with oil and flour.
2. Combine Ingredients:
   In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix sugar, eggs, olive oil, yogurt, orange juice, zest, and vanilla until smooth. Fold in the dry ingredients gently.
3. Prepare Your Cooking Vessel:
   Pour the batter evenly into your prepared bundt pan and tap it lightly to remove air bubbles.
4. Assemble the Dish:
   Smooth the top and make sure the batter is evenly distributed.
5. Cook to Perfection:
   Bake for 45 to 50 minutes or until a toothpick comes out clean. Let it cool in the pan for 15 minutes before turning out onto a wire rack.
6. Finishing Touches:
   While the cake cools, candy your orange slices by simmering them in a sugar-water syrup until translucent. Arrange them beautifully on top of the cake.
7. Serve and Enjoy:
   Slice and serve slightly warm or at room temperature with a hot cup of tea or coffee.

Texture & Flavor Secrets

This cake is all about contrast and balance. The olive oil makes it rich and tender, while the yogurt gives it a gentle tang. The golden crust has a slight crispness that hugs the pillowy center. Add to that the bittersweet chew of candied oranges, and every bite becomes a little moment of joy.

Cooking Tips & Tricks

Here are a few extra ways to level up your cake:

• Let all ingredients come to room temperature before mixing.
• Use a citrus juicer for maximum juice and less mess.
• Dust your candied orange slices with a little sugar before topping for sparkle.

What to Avoid

A few simple mistakes can trip you up, but they’re easy to dodge:

• Don’t under-grease the pan: This can lead to sticking.
• Avoid overbaking: Check early to prevent dryness.
• Don’t skip the zest: It’s where the best citrus flavor lives.

Nutrition Facts

Servings: 12
Calories per serving: 370

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This cake is a dream for planning ahead. You can bake it a day before and it actually gets better with time. Store it covered at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well. Just wrap it tightly and freeze for up to 2 months. Thaw overnight and it’s good as new.

How to Serve Olive Oil Bundt Cake

Slice it thick and serve with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of honey or extra orange syrup on top never hurts. Pair it with espresso, black tea, or even a glass of cold almond milk for a satisfying treat.

Creative Leftover Transformations

Got a few slices left? Turn them into something new:

• Cake Parfait: Layer with yogurt and berries in a glass.
• Toasted Slice: Warm in the toaster and spread with marmalade.
• Crumb Topping: Pulse into crumbs for topping another dessert.

Additional Tips

• Try using blood oranges for a bold color contrast.
• If you prefer less sweetness, reduce sugar slightly and lean into the zest.
• Use a patterned bundt pan to elevate the presentation effortlessly.

Make It a Showstopper

Presentation matters, and this cake already does half the work for you. Add a light dusting of powdered sugar right before serving. Serve on a pedestal cake stand to highlight its shape. And don’t forget those candied oranges—they’re your crown jewel.

Variations to Try

• Lemon Thyme Version: Use lemon juice and zest, and sprinkle fresh thyme in the batter.
• Chocolate Swirl: Add a ripple of cocoa batter for a marbled effect.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Cinnamon Spice: Add ground cinnamon and nutmeg for a cozy twist.
• Nutty Crunch: Fold in chopped pistachios or almonds for texture.

FAQ’s

Q1: Can I use light olive oil?

Yes, but it will have a milder flavor. Extra virgin olive oil gives the best richness.

Q2: How do I candy orange slices?

Simmer thin slices in a 1:1 sugar water syrup until translucent, then cool on parchment.

Q3: Can I make this without a bundt pan?

Yes, you can use a loaf or round pan, but baking times may vary.

Q4: Is it okay to skip the yogurt?

You can substitute with sour cream or buttermilk for a similar texture.

Q5: Can I make it vegan?

Try using a non-dairy yogurt and egg substitute like flax eggs.

Q6: How long does it stay fresh?

It’s best within 3 days but keeps well up to a week in the fridge.

Q7: Can I use bottled orange juice?

Fresh is best for flavor, but bottled works if you’re in a pinch.

Q8: Why did my cake stick?

Most likely the pan wasn’t greased enough or the cake was removed too early.

Q9: Can I freeze it with the candied oranges?

Freeze the cake plain and add the oranges after thawing for best texture.

Q10: What if I don’t like orange?

Use lemon or grapefruit zest and juice instead for a new twist.

Conclusion

This Olive Oil Bundt Cake is a golden slice of sunshine wrapped in a tender crumb and kissed with citrus. Whether you’re baking for a gathering or just want something special for yourself, trust me, you’re going to love this. It’s one of those recipes that becomes a tradition, and every time you make it, you’ll be glad you did.

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