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Prep Time: 30 minutes
Bake Time: 55-60 minutes
Cool Time: 40 minutes
Total Time: 2 hours
This is such a beautiful cake and it is so versatile in how you can serve it. It’s a delightful brunch treat that isn’t too sweet or heavy. It’s also a great cake for dessert and I love how festive it looks for the winter season.
I love using fresh rosemary in my kitchen and if you plant enough rosemary in your garden it will last through a New York winter!
Also make sure you check out my Olive Oil Cake with Lemon, Rosemary and Blueberries. I think it’s the perfect summer compliment to this winter cake.
Rosemary Olive Oil Cake with Lemon and Blueberry – Sweets and Savory
- 1 cup granulated sugar (sifted)
- 2 large oranges – juiced and zested (approximately ½ cups of juice)
- 2-½ tablespoons chopped fresh rosemary
- 2 large eggs (room temperature)
- 1 cup nonfat Greek yogurt (room temperature)
- 1 tablespoon vanilla
- 1 cup extra virgin olive oil
- 2 cups multipurpose sifted flour; plus 1 tablespoon to coat cranberries
- ½ teaspoons salt
- 3 teaspoons baking powder
- 1 cup fresh cranberries
- ¼ cup confectioners’ sugar for dusting
- 2 Rosemary sprigs
- Preheat your oven to 325F
- Prepare a 9” springform pan by greasing it with olive oil.
- In one bowl, sift together the dry ingredients of flour, salt, and baking powder. Set aside
- In a separate bowl or stand mixer bowl, sift granulated sugar. Add orange zest and fresh chopped rosemary. Mix together until well incorporated.
- Add fresh orange juice, eggs, yogurt, vanilla, and olive oil. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients. Don’t over mix – only mix until just combined.
- Take your fresh cranberries and coat them with 1 tablespoon of flour. This prevents the cranberries from sinking to the bottom of the cake and you’ll instead have lovely cranberries throughout your cake. Fold the cranberries into your batter.
- Add your cake batter to your prepared pan and bake for 55-60 minutes and until a toothpick comes out of the cake clean.
- Insert a large pan on the rack underneath the cake in order to catch any dripping that may occur. This is somewhat common with spring form pans, depending on your batter. This will keep your oven cleaner.
- Allow the cake to cool completely on a wire rack for 40 minutes and then release from the springform pan.
- Dress the cake by sifting confectioners’ sugar on top. Add 2 sprigs of rosemary and dress with a handful of cranberries.