Tangerine Rosemary Olive Oil Cake

Bundt cakes are secret powerhouses of flavor and this tangerine rosemary olive oil cake is no exception. Aromatic and sweet flavors combine into a party for your taste buds.

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The flavor of this tangerine rosemary olive oil cake was inspired by one friend’s creation shared on Instagram in mini bunt form but then made a reality by adapting from another friends recipe. So much friend loving.

While I did consider making these in my mini bunt pan (gifted to me by another friend, The Baking Fairy), I decided to go big and use my favorite bundt pan instead because I don’t use it enough for being my favorite.

Besides the shape of the pan, the other important components were the tangerines from Melissa’s Produce for #SpringSweetsWeek back in March (yes I made this a long time ago and am just now sharing it, my bad), and the rosemary olive oil all the way from Italy thanks to Pomora. Both are delicious on their own, but combined? Oh my.

While you don’t have to make this tangerine rosemary olive oil cake with those specific products, they are pretty stellar ingredients and definitely helped make this cake delicious. In truth, this may be one of my favorite recipes from 2024. Stay tuned for the end of year Best of 2024 Recipes recap ;-).

Aside from the bundt shape and flavor, my other favorite thing about this tangerine rosemary olive oil cake is how freaking flavorful it is. I know it looks kind of boring, but I think that’s the secret to bundt cakes. They are unsuspecting-looking powerhouses.

No need for fancy frosting or baking skills, just simple, delicious flavors all baked into one pan, which then gets doused in glaze. You could add some fruit fruit if you want or whipped cream, but it really can stand on its own.

TANGERINE ROSEMARY OLIVE OIL CAKE

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Yield: 16 Servings Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 2-3/4 cups all purpose flour
• 3/4 tsp salt
• 2-1/2 tsp baking powder
• 3/4 cup Pomora rosemary olive oil*
• 2 cups granulated sugar
• 2 Tbsp tangerine zest (from about 2)
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup fresh squeezed tangerine juice (from 3-4)
• 1/2 cup milk, room temperature

GLAZE

• 1-1/4 cups powdered sugar
• 3 Tbsp tangerine juice
• Zest from 1 tangerine
• 1 Tbsp melted butter
• Splash vanilla extract
• Pinch salt

Directions

1. Preheat oven to 350 degrees, with rack on bottom third. Coat a large 10-12 cup bundt pan with Baker's Joy non-stick spray** or heavily grease and flour the pan; set aside.
2. In a medium bowl, whisk together the flour, salt, and baking powder; set aside.
3. In a glass measuring cup, combine the juice and milk; set aside.
4. In the bowl of an electric mixer (or large bowl with hand mixer), beat the oil, sugar, and zest on high speed until combined, about 1 minute. Add the eggs one at a time, mixing well between eat. Beat in the vanilla extract.
5. Beating on medium speed, add the flour mixture to the wet ingredients in 3 additions, alternating with half of the liquid mixture, ending with the flour mixture.
6. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15-20 minutes, then carefully invert the cake onto a cooling rack, remove from pan, and cool completely.

Notes

* or add 1 Tbsp dried rosemary to regular olive oil. ** In this case, using a specific kind of non-stick spray truly matters. With all those nooks in a bundt pan, you need a high quality spray.

Source: Adapted from Neighborfood.