Tangy and tart, blood oranges please all the senses. Their peak season runs through winter, so take advantage of the harvest and their festive color with this show-stopping blood orange cake.
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Serving Size
8
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Total Time
50 minutes - 1 hour
Ingredients
3 cups all-purpose flour
2 sticks unsalted butter, room temperature and cut into cubes
4 eggs
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
1 tablespoons blood orange zest
1 cup milk
4 tablespoons blood orange juice
4 blood oranges, sliced
Directions
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Preheat the oven to 350°F.
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In a bowl combine flour, salt, and baking powder. Sift to combine.
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In a separate bowl, combine sugar and butter. Once fluffy, add eggs one at a time. Beat until fully incorporated before adding another egg. Add blood orange zest and vanilla extract.
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Alternate adding flour and milk until the batter is smooth. Stir in 4 tablespoons blood orange juice.
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Slice the remaining blood oranges into thin rounds, removing the skin with a sharp knife.
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Place parchment paper on the bottom of two 9-inch pans. Add a layer of blood orange slices. Fill with batter.
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Bake for 30-40 minutes, or until a knife inserted into the center of the cake comes out clean.
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Let the cake cool completely in the pan. Then, run a knife along the outside to loosen. Turn the pan upside-down onto a platter. Enjoy!
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