Satsuma Olive Oil Bundt cake

Recipe Author:

Laura W.

Prep time: 30 Mins
Cook time: 1 Hour
Inactive time: 1 Hour
Total time: 2 hr 30 mins
Number of servings: 6

This recipe features our Florida Satsuma mandarins available every winter! 🍊

Ingredients

  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons satsumas zest
  • ¼ cup fresh satsuma juice
  • 1 cup sugar
  • ¾ cup plain whole-milk yogurt
  • 3 eggs
  • ½ teaspoon pure vanilla extract
  • ½ cup orange infused extra-virgin olive oil

Instructions

  1. Preheat the oven to 350 degrees. Butter and flour 6 mini bundt pans (or an 8½ by 4¼-inch loaf pan). In a medium mixing bowl, whisk together the flour, baking powder and salt.
  2. Pour the sugar into another medium-sized mixing bowl.  Rub the zest into the sugar until the sugar takes on the color and fragrance of the citrus.
  3.  In a liquid measuring cup, measure out ¾ cup yogurt and squeeze in about ¼ cup satsuma juice to yield 1 cup total liquid. Whisk the yogurt and juice, eggs and vanilla into the sugar mixture until well blended.
  4. Gently whisk the dry ingredients into the wet ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared pan(s) and smooth the top.
  5. Bake the cakes for 35 minutes (mini bundt cakes) or loaf pan for 50 to 55 minutes, or until the top is golden and the sides start to pull away from the sides of the pan; a toothpick inserted into the center should come out clean.
  6. Let the cake cool in the pan for 10 minutes, then run a knife between the cake and the sides of the pan to loosen.
  7. Unmold the cake by placing a large plate upside down over the loaf pan and carefully turning them over. Carefully flip the cake back over and let it cool to room temperature.
  8. To make the glaze (optional): Measure the powdered sugar into a small bowl, Whisk in just enough satsuma juice to 3 make a thick glaze that drizzles easily off your whisk when lifted. Drizzle the glaze back and forth over the cake. The glaze will need about 15 minutes to set, then it’s ready to slice and serve.