Friday, February 3, 2012

blood orange cakes

i spy,
something awesome.

no. it doesn't do that here. i only can dream about being in the snow right now. 

your baby? nope. it's not your baby.
i'm sure your baby is really awesome, that's just not what i spy.

food? well, yea. 
it's beautious fruit in the dead of winter!

have you seen this citrus invasion? 
i plan on taking full advantage of february's citrus bounty. 

juice. snacktime. salads! CAKE. 

lovely blood orange cakes that you get all for yourselves. this is time to whip out the jumbo muffin pan. 

more cake, bigger muffin top surface area.

a serving is a serving. everyone knows that. amIright?

these cakes here are packages of winter citrus celebration. 

a denser, creamier texture than a muffin. 

heck chyea, bring on the creaminess. (and the buttermilk tang!)

buttermilk. yes! you my main man. 

...also my boyfriend, you are too. 

boyfriend and buttermilk. you guys are the best. 

always there for me to lean on when things get weird tough. 

what? are you still reading this? 

i should stop. 
wrapping these thoughts up is getting tough weird. 

so.. these cakes are wonderful. all in favor of a winter brunch?

Blood Orange Cakes
adapted from dinner with julie

1/2 cup unsalted butter, softened
1/4 cup olive oil
2 cups sugar
finely grated zest of an orange
5 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-2 blood oranges, washed and sliced very thin
sugar, for sprinkling

3 tbsp fresh orange juice
3 tbsp sugar

preheat oven to 350. in a large bowl, beat the butter, oil, sugar, and orange zest for 2 minutes, until pale and fluffy. add the eggs one at a time, beating after each addition. then add vanilla. in a small bowl, stir together flour, baking powder, baking soda and salt. 
add about a third of the flour mixture, beating on low speed until combined. add half the buttermilk, then another third of the flour, then the rest of the buttermilk, and then the last of the flour. 
divide the batter between lined or greased muffin tins, filling them 3/4 full. top each with a slice of orange and a sprinkling of sugar. bake for 25-30 minutes, until golden and tops are springy to the touch. 
let cool for about 10 minutes and make glaze: put orange juice and sugar in a small saucepan over low heat. stir until the sugar melts and you have a hot syrupy glaze. generously brush glaze over cakes as they cool. 

*i used a 1/2 dozen jumbo muffin pan and had enough batter to make some extra regular sized muffins.


  1. These are too pretty to eat...but I will anyways.

  2. Perfect timing. I just bought my very first blood orange last week!

    I think I know where it is destined to end up now :-)