This post is sponsored by Silpat. All opinions are all my own. This post contains Affiliate links.
It’s the holidays, which in our house means there’s a ton of baking happening, with flour everywhere and a few sugar highs going on!
To keep up with the pace of baking, I’m all about using quality products to give me a culinary advantage. You’ll find a ridiculous collection of gadgets, some of which I rarely use and others that I would panic if they disappeared from my kitchen, one of which – my Silpat silicone cake liners! Oh I don’t want to even imagine my baking life without them!
If you’ve never heard of them, then here’s the low-down on Silpat professional cake liners:
- You can find them in various sizes, including my favorite 8 and 9 inch rounds.
- You can use them over and over again, as in thousands of times!
- They are made of silicone and fiberglass.
- You can use them at temperatures from -40°F (perfect for the Antarctic lifestyle) and up to 482°F (or for those that layer themselves with asbestos). Yes, that means that they are freezer, microwave and (of course) oven-safe.
One of my favorite cakes is made with olive oil, which creates a gorgeous cake with a lovely crumb. To gussy it up for the holidays, I added some tart fresh cranberries and a hint of orange. I love how these flavors turned out in the cake, and I enjoy the pop of tartness that happens when you bite into the cranberries…kind of reminds me of that crazy fizzy candy that pops in your mouth, but oh so much better!
Using the Silpat cake liner simplifies the clean up (glory be!), and my cakes come out perfectly. Check out Silpat.com for more information.
Cranberry Olive Oil Cake
Yield 8 - 10
A light and moist cake with a hint of orange and gorgeous cranberries, Cranberry Olive Oil Cake!
- 4 Eggs, room temperature
- 1 1/2 cups Sugar
- 3/4 cup Unsalted Butter, melted and slightly cooled
- 3/4 cup Extra Virgin Olive Oil
- 3/4 cup Milk
- 2 tsp Vanilla Paste or Extract
- 1/4 cup Orange Juice
- 3 cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 Tbsp Orange Zest
- 12 oz fresh Cranberries
- Powdered Sugar, for dusting
- Preheat oven to 350°F. Butter a non-stick 9 inch cake pan or spring-form pan with butter and insert a 9 inch Silpat cake liner.
- In a stand mixer with whisk attachment, beat the Eggs and Sugar together until it becomes pale yellow in color and is thick, about 3 - 5 minutes.
- Add in the melted Butter, in a slow stream while mixing. Then add in the Olive Oil, Milk, Vanilla, and Orange Juice mixing well.
- Turn off the mixer, and add in the Flour, 1 cup at a time, mixing slow at first then increasing speed until mixed in well. Repeat with remaining flour and add the Orange Zest in as well until well incorporated.
- Fold in 8 oz of the Cranberries. Pour into prepared cake pan and bake in preheated 350°F oven for 15 minutes.
- Remove cake from oven and top cake with remaining 4 oz of Cranberries in a single layer, gently pushing them down into cake. Return to oven, and continue to bake for 50 - 60 minutes or lightly golden and knife or cake tester inserted comes out clean.
- Cool cake in pan for 10 minutes then turn out onto cake plate, dust/garnish with Powdered Sugar!
Serve and Enjoy!
If edges are browning too fast, you can cover with aluminum foil around the edges of the cake to prevent over browning.
Do not over crowd with cranberries on top, as this will cause the cake to not bake properly.