Cranberry Orange Loaf Cake
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Quick and easy, this loaf cake is super moist and flavorful thanks to our Blood Orange Olive Oil. Bake this cake up for an easy dessert or a sweet breakfast treat.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 3/4 cup Sugar, plus 1 tablespoon for topping
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1/3 cup Sutter Buttes Blood Orange Olive Oil
- 1 Egg
- 1/3 – 1/2 cup Milk
- 1 1/2 tsp Vanilla Extract
- 1 cup Dried Cranberries
- Zest of 1 Orange - optional
Directions
- Preheat oven to 400° Fahrenheit. Generously grease a loaf pan ( 8-1/2 x 4-1/2 x 2-1/2 inches).
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Put oil to a measuring cup that holds at least 1 cup.
- Add the egg then fill the cup to the 1-cup line with milk, will be about 1/3 to 1/2 cup milk.
- Add vanilla and stir, breaking up the egg.
- Combine the wet and dry ingredients with a fork. Do not over mix, the batter will be quite thick.
- Fold in the cranberries.
- In a small bowl, mix the orange zest (if using) and reserved sugar.
- Pour batter into prepared loaf pan and sprinkle the top with the sugar mixture.
- Bake loaf for 35 - 45 minutes until the top is dry and a toothpick inserted in the middle comes out with crumbs, not wet batter. Cool slightly and remove to a cooling rack to cool completely, cut into thick slices for serving. Serve with Wildflower Honey, or butter.
To store, place in a plastic bag, seal, and store at room temperature for 2 to 3 days. Reheat leftover slices in the toaster. To freeze, wrap tightly in aluminum foil or place in freezer bags. Freeze for up to 3 months.
