Olive Oil Cake With Vanilla Oranges

Photo by Jonny Valiant
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 547 calories
    • Fat 23 g
    • Sat Fat 4 g
    • Cholesterol 56 mg
    • Sodium 275 mg
    • Protein 6 g
    • Carbohydrate 80 g
    • Sugar 48 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 61 mg


  1. Check 3/4 cup olive oil, plus more for the pan
  2. Check 1 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
  3. Check 3/4 cup finely ground cornmeal
  4. Check 1/2 teaspoon baking powder
  5. Check 1/2 teaspoon baking soda
  6. Check 1/2 teaspoon kosher salt
  7. Check 3/4 cup buttermilk
  8. Check 2 large eggs
  9. Check 1 3/4 cups sugar
  10. Check 2 blood oranges or navel oranges
  11. Check 1/2 teaspoon pure vanilla extract
  12. Check mascarpone or sweetened whipped cream, for serving


  1. Heat oven to 350° F. Oil an 8-by-4-inch loaf pan and dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the olive oil, buttermilk, eggs, and 1½ cups of the sugar; add to the dry ingredients and mix just until combined (do not overmix).
  3. Transfer the batter to the prepared pan and bake until golden and a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.
  4. Meanwhile, cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Toss the orange segments with the vanilla and the remaining ¼ cup of sugar. Let sit for at least 30 minutes and up to 2 hours, tossing occasionally.
  5. Serve the cake, sliced, topped with the oranges and mascarpone.