50 minutes - 1 hour
3 cups all-purpose flour
2 sticks unsalted butter, room temperature and cut into cubes
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
Preheat the oven to 350°F.
In a bowl combine flour, salt, and baking powder. Sift to combine.
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.
Alternate adding flour and milk until the batter is smooth. Stir in 4 tablespoons blood orange juice.
Slice the remaining blood oranges into thin rounds, removing the skin with a sharp knife.
Place parchment paper on the bottom of two 9-inch pans. Add a layer of blood orange slices. Fill with batter.
Bake for 30-40 minutes, or until a knife inserted into the center of the cake comes out clean.
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!