Cranberry Orange Olive Oil Cake
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"Cranberry Citrus Olive Oil Cake | recipe in comments below! ?? Morning! ‘Tis the season for cranberries and citrus and all things delicious! I teamed up with @LuciniItalia to celebrate holiday baking with their new 100% Argentinian Lucini’s Everyday Extra Virgin Olive Oil. I love baking everything from cookies to cakes with olive oil – it gives the best crumb and imparts a beautiful, subtle flavor that pairs gorgeously with these cranberries + citrus notes. This cake is super easy to make and packs tons of holiday flavor – I hope you love it! Sending you heaps of love this holiday season!! xox #LuciniPartner #LuciniInspired #CiaoArgentina #DisplacedHousewife"
-- @displacedhousewife
Recipe Intro From displacedhousewife

This cake is perfect for holiday entertaining and potlucks.  It works well as a brunch item or not-too-sweet dessert. Recipe sponsored by our friends at Lucini Olive Oil

Ingredients

For the Cake

3 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
1/2 cup Lucini Italia Everyday Extra Virgin Olive Oil
1 tablespoon orange/tangerine zest
1 ¾ cups + 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 cup low-fat milk, room temperature
2 cup fresh or frozen cranberries


For the Citrus Drizzle
1 ½ cups powdered sugar, sifted
1-2 tablespoon (or more) low-fat milk to thin
1 teaspoon fresh orange juice
To Garnish
3 ½ thin, halved orange slices, optional

Directions

Preheat the oven to 350 F˚. Grease, flour and line the bottom of a 9-inch cake pan with parchment paper.
In an electric stand mixer fitted with the paddle attachment, mix the eggs and sugar on medium until blended, about 2 minutes. Continue mixing on medium and add in your sour cream, Lucini Italia Everyday Extra Virgin Olive Oil and orange zest. Run the machine for one minute more. Take the bowl out of the mixer stand and set aside.


In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and sea salt. Add half to the egg mixture stirring to combine, add in half of the milk and stir to combine; repeat with the remaining flour mixture and ending with the milk. Fold the cranberries into the batter in as few strokes as possible. Pour the batter into the prepared pan. Gently tap the pan on the counter several times to release any trapped air bubbles.


Bake for 45-50 minutes in the center of the oven or until a toothpick pressed into the center of the cake comes out clean. Let cool for 50 minutes in the pan then remove onto a rack to finish cooling.
While the cake cools, prepare your drizzle. Whisk together the powdered sugar, milk and fresh orange juice. Add more milk as necessary to get desired consistency. You want it thick enough to stay in place and thin enough to drizzle down the sides. Drizzle over the top of the cooled cake, arrange orange slices around the edges of the cake and serve immediately. Don’t put the drizzle or the orange slices on until ready to serve.