In this olive oil bundt cake with tangerine glaze, olive oil is a delicious and healthy alternative to butter. Here the tangerine glaze brightens up a traditional bundt cake.
Preheat oven to 350 degrees F.
Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.
Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.
Lightly spoon 2¼ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350degrees F for 55 minutes or until golden brown and cake begins to pull away from sides of pan.
Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.
Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.
Preheat oven to 350 degrees F.
Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons all-purpose flour. Set aside.
Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.
Lightly spoon 2¼ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350degrees F for 55 minutes or until golden brown and cake begins to pull away from sides of pan.
Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.
Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.
5 Comments
Too much sugar!
Love olive oil baking recipes…looking forward to trying this Cake
This sounds like a wonderful cake.I want to make it soon.
I understood that olive oil is much better for you if it hasn’t been heated. Is that true? How do the benefits of consumption change with heating? This recipe looks delicious, but “healthy” is a stretch. The carb count is unhealthily high.
Hi Monique! Olive oil is a healthy (unsaturated) fat loaded with antioxidants. So it’s a great way to add nutrition to your baking and bump up flavor at the same time. Keep in mind this doesn’t cake a healthy snack, but rather a more healthful indulgence.
And rest assured, heating olive oil to the temperatures recommended for baking or even frying (350°F to 375°F) will not change its chemical composition or make harmful. Hope this helps! Happy baking!