Blood Orange Olive Oil Cake
Courtesy of Lori Schatzl
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup MOV Blood Orange Olive Oil
- 1 cup fresh orange juice
- 3 large eggs
- 1 cup sour cream
- 1-2 teaspoons orange zest
- 1 cup butter, softened
- 1 8oz pack cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon orange zest
- 2 Tablespoons fresh orange Juice
Preheat oven to 350° F.
In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
In another mixing bowl, cream MOV olive oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
Fold in dry ingredients, mixing only until combined.
Pour into greased (3) 8-inch or (2) 9-inch cake pans.
Bake for 19-21 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
To make frosting:
In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
Once cakes are cooled, frost with orange cream cheese frosting.