Orange Olive Oil Cake


Orange Olive Oil Cake

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Bundt cake on white plate drizzled dripping with orange zest powdered sugar glaze

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Recipe Data


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    Servings and Ingredients

    Serves 16
    Nonstick baking spray with flour
    5 large navel oranges
    3 ½ c. Hy-Vee all-purpose flour
    1 ½ tsp. Hy-Vee baking powder
    1 tsp. Hy-Vee salt
    5 Hy-Vee large eggs
    2 c. Hy-Vee granulated sugar
    1 ½ c. Hy-Vee Select extra-virgin olive oil
    2 c. Hy-Vee powdered sugar


    1. Position oven rack in the middle position. Preheat oven to 350 degrees. Coat a 12-cup Bundt pan with baking spray; set aside.
    2. Zest oranges, keeping the zest from one orange separate for icing; set aside. Juice oranges. Discard rinds and set juice aside.
    3. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, mix eggs and granulated sugar on medium speed until thick and pale yellow, about 3 minutes. On low speed, alternately add flour mixture and olive oil, ending with the flour. Add 1-1/2 cups orange juice (refrigerating remaining juice) and the zest from 4 oranges. Mix until well combined.
    4. Pour batter into prepared Bundt pan and bake until a skewer or cake tester comes out with a few moist crumbs, about 65 to 70 minutes. Remove from oven and place the pan on a wire rack to cool for 15 minutes. Turn cake out onto rack to cool completely.
    5. Meanwhile, in a small bowl, combine powdered sugar, remaining zest and 3 tablespoons of remaining orange juice. Whisk until smooth. Drizzle over cake.

    Nutrition facts


    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 60mg
    • Sodium: 290mg
    • Total Carbohydrates: 67g
    • Protein: 5g

    Daily Values

    Vitamin A 4%
    Vitamin C 45%
    Iron 10%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Spring 2012.