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.
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
1/3 – 1/2 cup Milk
1 1/2 tsp Vanilla Extract
1 cup Dried Cranberries
Zest of 1 Orange – optional
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.