Cranberry Orange Olive Oil Cake
1 cup sugar
1 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup extra virgin olive oil
3 tablespoons buttermilk
zest of 1 orange
1 cup fresh cranberries, halved
Preheat the oven 350°F. Prepare an 8 inch round baking pan by lightly coating with olive oil.
In a medium bowl, whisk together the sugar, flour, baking soda, and salt. In a large mixing bowl, beat the eggs until light and frothy. Beat in the oil, followed by the buttermilk. Add the flour mixture, orange zest and cranberries, and mix until just incorporated, scraping down the sides of the bowl.
Pour the batter into the pan and place in the oven. Bake for 30 minutes, or until the cake is springy to the touch. Remove from the oven and let it rest on a wire cooling rack for 5 minutes, then remove from pan.
Slice and serve with Cranberry Wine Sauce and whipped cream.