Olive Oil Cake


This cake has earthy undertones with a slight tang from the cranberries and oranges.

Nutritional info
per serving

Calories 218
Fat 9g
Saturated fat 1g
Carbohydrates 31g
Sodium 146mg
Fiber 1g
Protein 4g
Cholesterol 31mg

Olive Oil Cake

1 (9-inch-round) cake; 14 pieces
Prep time: Cook time: Total time:


  • 2 large eggs
  • [3/4] cup sugar
  • [1/2] cup light olive oil
  • 1 cup plain Greek yogurt
  • 3 TB. fresh orange juice
  • 2 TB. orange zest
  • 1[3/4] cups all-purpose flour
  • [1/2] tsp. salt
  • 2 tsp. baking powder
  • [1/2] tsp. baking soda
  • [3/4] cup dried cranberries
  • 2 TB. confectioners' sugar


Preheat the oven to 350ºF. Lightly coat a 9-inch-round cake pan or Bundt pan with cooking spray, and dust with about 2 tablespoons all-purpose flour.

In a large bowl, and using an electric mixer on medium speed, blend eggs and sugar for 2 minutes.

Blend in light olive oil, Greek yogurt, orange juice, and orange zest for 2 more minutes.

Add all-purpose flour, salt, baking powder, and baking soda and blend for 1 more minute.

Using a spatula or wooden spoon, fold cranberries into batter.

Pour batter into the prepared pan, and bake for 45 minutes or until a toothpick inserted in center of cake comes out clean.

Cool cake completely.

Dust top of cake with confectioners' sugar, cut, and serve.

Tasty Tip
If you don't like dried cranberries, you can substitute golden raisins or dried blueberries instead.

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