It’s Friday so I have a cake situation!
This blood orange cake is not a bad situation to have. In fact, I wouldn’t mind having this situation around allllll the time.
We’re 26 days into the new year and I have yet to share a LEGIT dessert with you. I know, I know, I made these champagne rice krispie treats for the golden globes, but those were made with brown rice and therefore a total health food. I don’t see it any other way.
This is real cake! But in an easier-to-use loaf pan. Because I have zero patience.
MY OTHER RECIPES
My grandma made the most killer orange cake (you can find the recipe here!) and I always wonder what it would be like with blood oranges, so that might be next on the list. In fact, I might do it today because I haven’t been able to get the idea out of my head. It would also be such a fun surprise for my mom!
Also. Can we talk about this juicer? It’s my newest obsession. In full disclosure, this was sent to me by Crate and Barrel (this is not a sponsored post, but I create recipes and videos for them and they send me the product to feature!) and isn’t something I ever thought that I’d want or need.
I have a real juicer – like the crazy heavy duty ones that ruin your life because they are easily the worst kitchen appliance to clean in the history of the universe. Combine that with the fact that if you don’t clean it right away, you basically have to throw it in the trash because it’s ruined forever, and you will use that thing once or twice and be done with it. OH. ALSO: it sounds like a jet engine is flying through your kitchen too, so that’s great.
But anyhoo – this citrus juicer. We have used it every single day. Max and I have been using cara cara and blood oranges to make orange juice and it is super easy. Not to mention delicious. And I don’t even like juice!
It’s really easy to clean too and doesn’t take up a ton of space. I’m obsessed with making fresh orange juice on the weekends, but the biggest thing is that I love lemon and citrus desserts so much and juicing them all by hand can be CRAZY. Especially if you have a large orange or grapefruit. When I make orange cookies at Christmas, I practically get carpal tunnel.
MORAL OF THE STORY: you don’t need this exact juicer, but an electronic citrus juicer is now up there with my favorite kitchen gadgets. Who knew?
SO. This recipe is pretty much just like the lemon loaf cake that I shared last year and ADORED. There is a bit more juice in this one and the flavor is so wonderful. It’s super hearty – almost like a pound cake, but light enough that you don’t feel weighed down by eating a slice (or three). Citrus desserts for the win!
I mean, you know I’m a huge chocolate person, but sometimes you just need orange or lemon. (And a piece of chocolate after. )
It’s so pretty too! Because blood orange everything.
Would we love blood orange as much if it was in season all year round? I actually think we would because it’s not like there are that many other foods that can naturally turn things pink. Beets, pomegranate, maybe strawberries?
But blood orange makes it the prettiest shade of pink. Like the millennial pink! Can’t help it. It’s true.
I also think that making candied blood orange slices to go on top would be amazing. Since I used this crazy wavy loaf pan, my oranges wouldn’t sit perfectly on top. But if you use a regular old loaf pan, go for it. Be extra.
These are also my favorite kind of cakes to make because they are more acceptable for breakfast. Don’t you think? It’s like cake bread. So kind of like toast. Practically salad. If you ask me.
One of my all-time favorite recipes is this blood orange coffee cake and while this may look the same, the two are completely different. I love both equally like they are my children. I’m thinking both can go on your menu this week.
Breakfast and dessert. YEP.
Blood Orange Yogurt Loaf
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain greek yogurt (full fat or 2%)
- 3/4 cup sugar
- 3 large eggs
- 2 blood oranges, zested
- 1/4 cup freshly squeezed blood orange juice
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil, melted
blood orange icing
- 1 blood orange, zested
- 1 1/2 cups powdered sugar
- 2 tablespoons freshly squeezed blood orange juice
Directions:
Preheat the oven to 350 degrees F. Butter and flour a 9×5 inch loaf pan generously.
In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the yogurt and the sugar until combined. Whisk in the eggs, orange zest, juice and vanilla extract.
Stir the dry ingredients into the wet, mixing until full combined. Use a spatula to fold the coconut oil into the batter, folding and stirring until the oil is incorporated completely. Pour the batter into the greased loaf pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the icing over top. Let the icing set for 20 minutes, then slice and serve!
blood orange icing
Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled.
slightly adapted from this lemon loaf
All images and text ©.
It’s just a cheery cake!
