Blood Orange Cakes
Blood oranges are on their way out, I know, but you can swap regular thin-skinned oranges to top these, which is what I used in the cake itself. You could leave the fancy slice off the top altogether and just make the cake. I just like the look of it, and the chewy-sweet baked slice winds up reminiscent of marmalade.
When it comes to blood oranges, their appeal (to me, anyway) is their bad-ass name and crazy purpleness, their brand luring me in far more than their flavour. I’ve never really been blown away by the taste of a blood orange, but they do look great when sliced thin and laid atop orange pound cake batter.
Don’t let the name pound cake scare you – this is actually much lighter than most, although they do retain that dense sandiness that makes them different than a plain old muffin. And this recipe makes lots. I did mine in some of those jumbo muffin tins that were around, thinking that half-filled they might turn out more like little cakes, which they kind of did. You can use regular muffin tins though, or loaf pans, or cake pans.. whatever you think. I totally trust your judgement.
Orange Cakes (Bloody or Not)
AuthorJulie
Preheat the oven to 350°F.
In a large bowl, beat the butter, oil, sugar and orange zest for 2-3 minutes, until pale yellow and fluffy. Add the eggs one at a time, beating after each addition. In a small bowl, stir together the flour, baking powder, baking soda and salt.
Add about a third of the flour mixture, beating on low speed just until combined. Add half the buttermilk in the same manner, then another third of the flour, the rest of the buttermilk and the rest of the flour.
Divide the batter between lined or greased muffin tins, filling them three-quarters full (or you could fill two 8”x4” loaf pans, and arrange a lineup of orange slices on top); top each with a slice of orange and sprinkle with sugar. Bake for 25-30 minutes for cupcakes or 50-60 minutes for loaves, until golden and tops are springy to the touch. Let cool for about 10 minutes before turning out onto a wire rack to cool completely.
Ingredients
Directions
Preheat the oven to 350°F.
In a large bowl, beat the butter, oil, sugar and orange zest for 2-3 minutes, until pale yellow and fluffy. Add the eggs one at a time, beating after each addition. In a small bowl, stir together the flour, baking powder, baking soda and salt.
Add about a third of the flour mixture, beating on low speed just until combined. Add half the buttermilk in the same manner, then another third of the flour, the rest of the buttermilk and the rest of the flour.
Divide the batter between lined or greased muffin tins, filling them three-quarters full (or you could fill two 8”x4” loaf pans, and arrange a lineup of orange slices on top); top each with a slice of orange and sprinkle with sugar. Bake for 25-30 minutes for cupcakes or 50-60 minutes for loaves, until golden and tops are springy to the touch. Let cool for about 10 minutes before turning out onto a wire rack to cool completely.
One Year Ago: Lower-fat Chocolate Chip Cookies
I could totally see making these as mini loaves and soaking the cakes with an orange simple syrup. But first I have a pile of new recipes to try from class today =)
Your muffins look like the Poppy Flower seed pod. Blood oranges have always kind of freaked me out a little. They look like fresh wounds! Though I’m not squeamish, their colour is way too close to a deep gash.
Blood oranges are a special treat we like to take advantage of when they are in season.
And your garnish? Did you sugar the slices and just et them on top for the photo, or did yuo sugar them and then bake them on top of the muffins… or did you just bake them on top of the muffins? I would really appreciate knowing, Julie, as this is a particularly pretty presentation.
🙂
Valerie
The little slices of blood orange on top of the cakes look so pretty! Sadly I haven’t found blood oranges at my local market but I may try this out with the regular ones I do have.
These LOOK gorgeous. Simple yet elegant at the same time. You rock, Julie!
Valerie – just like the recipe says – I topped each cake with a slice of orange and sprinkled them with sugar, then baked them. Slice the orange thin!
I love how funky these look! Awesome! Orange pound cake always does it for me in the flavor department, too.
Beautiful and delicious!
Those look so cool! 🙂
They kinda look like eyeballs. These would be great for Halloween. Nice looking recipe – thanks!
absorbed with bean and grains?
oops. wrong thread.
Is it just me or do those look disturbing
Knowing me, I’d eat the cake and save that chewy slice of blood orange for last. I love citrus in baked goods, and this is one inventive recipe.
those look kind of . . . naughty. I am enjoying your site!
Congrats on being one of the 50 best mom food bloggers.
Too cool! I agree that in the pan they do resemble eyeballs qawking out in different directions, super for Halloween. Guess one would have to slice and candy the blood oranges when in season and freeze or dehydrate them for the following October? Very inventive post, Julie, thanks. I have some of the Moro oranges here but they have gone a bit hard so getting a thin slice wouldn’t be possible. I wonder if I could soak them in hot water…might that soften them enough to slice?
Those pics are awesome. Looks very yummy.
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