I think I'm in love with a cake. That's totally normal, right? Yeah, maybe don't answer that question.
But this blood orange bundt cake has it all -- a moist, tender crumb and a bright citrus and rich buttery flavor. The addition of an orange glaze over top, dotted with fresh orange zest, seals the deal on this cake's deliciousness. Oh man, now I really want another slice. Cake for breakfast is totally legit, right? Maybe don't answer that question, too.
This cake is best served the day it is made; wrap any leftovers tightly and store at room temperature for up to three days.
Blood Orange Bundt Cake (printer-friendly version)
makes 10-12 servings
For the cake:
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup grapeseed oil (or other neutral oil)
3 eggs
1 tablespoon fresh blood orange zest
1/2 teaspoon vanilla extract
1/2 cup freshly-squeezed blood orange juice
1/2 cup freshly-squeezed orange juice
For the orange glaze:
1 cup powdered sugar, sifted
2 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1. Preheat the oven to 350 degrees. Grease a bundt pan with cooking spray or butter. Set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the oil. Then beat in the eggs, one at a time. Beat in the orange zest and vanilla extract.
4. On low speed, stir in 1/3 of the flour, then 1/3 of the orange juice. Repeat until all the flour and orange juice has been added and no flour streaks remain. Do not overmix.
5. Spoon the batter into the prepped pan, using a rubber spatula to even out the batter.
6. Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 15 minutes, then turn the cake out onto a wire rack and allow to cool completely.
7. After the cake has cooled, make the glaze: in a small bowl, stir together the sifted powdered sugar, orange juice, and orange zest until smooth. Spoon or drizzle the glaze over the cake.
makes 10-12 servings
For the cake:
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup grapeseed oil (or other neutral oil)
3 eggs
1 tablespoon fresh blood orange zest
1/2 teaspoon vanilla extract
1/2 cup freshly-squeezed blood orange juice
1/2 cup freshly-squeezed orange juice
For the orange glaze:
1 cup powdered sugar, sifted
2 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
1. Preheat the oven to 350 degrees. Grease a bundt pan with cooking spray or butter. Set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the oil. Then beat in the eggs, one at a time. Beat in the orange zest and vanilla extract.
4. On low speed, stir in 1/3 of the flour, then 1/3 of the orange juice. Repeat until all the flour and orange juice has been added and no flour streaks remain. Do not overmix.
5. Spoon the batter into the prepped pan, using a rubber spatula to even out the batter.
6. Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 15 minutes, then turn the cake out onto a wire rack and allow to cool completely.
7. After the cake has cooled, make the glaze: in a small bowl, stir together the sifted powdered sugar, orange juice, and orange zest until smooth. Spoon or drizzle the glaze over the cake.
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