This Blood Orange Bundt Cake is a melt-in-your-mouth citrus experience, with a pretty pink citrus drizzle on top!
Blood Orange Bundt Cake
Winter citrus is truly one of the few highlights of the season for me. I much prefer eating them as-is, but won't pass up an opportunity to bake them into, or drizzle them onto a dessert.
This Blood Orange Bundt Cake is another from my forgotten files. It's a variation of this bundt, scaled down and made with blood orange and coconut milk. The pretty pink blood orange drizzle qualifies it as a V-day shoe-in!
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I think you already know how much I love bundts, big and small. I adore the lines of this NordicWare Classic Fluted Loaf pan (not an ad). It releases effortlessly and beautifully and is the perfect size for a small crowd, brunch, for instance.
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To ensure a clean release that shows off the lovely design of the pan, here are a few tips for baking up your best bundts:
- Give your new pans an initial wash with a little soapy, warm water and a non-abrasive sponge or cloth. This gets rid of any production residue. The manufacturer does not recommend dishwasher use.
- Use cake release, store-bought or homemade, or you can go old school with grease and flour. If I'm baking a chocolate cake, I replace the flour with cocoa powder, to avoid a white residue on the finished cake.
- Firmly tap the pan a couple times to ensure the batter settles into the design for a smoother finish and minimal air bubbles.
- Allow the cake to cool for about 15 minutes in the pan, before releasing it.
All that's left is to cut a generous slice of this citrus sunshine-filled Blood Orange Bundt Cake and enjoy!
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Ingredients
For the cake:
- 150 grams granulated sugar
- 125 grams butter room temperature
- 2 eggs room temperature
- ½ vanilla bean scraped
- 60 grams blood orange juice freshly squeezed
- zest from one blood orange
- 175 grams all-purpose flour
- 2.5 grams baking powder
- pinch of salt
- 93 grams coconut milk full fat
For the glaze:
- 50 grams icing sugar
- fresh blood orange juice as needed
Instructions
Make the cake:
- Preheat the oven to 325ºF. Prepare the Bundt pan by brushing liberally with cake release and place on a baking sheet.
- In the bowl of a stand mixer outfitted with the paddle attachment, mix the butter, sugar and vanilla bean until well combined.
- Crack the eggs into a bowl and add to the butter mixture one at a time, mixing well between each addition until fully incorporated.
- Add the blood orange juice and mix to combine. The batter may have a curdled appearance, but don’t panic.
- Sift together the flour, baking powder and salt in a medium bowl. Run the mixer on low (I use the stir setting on my KA) and alternate adding the flour and coconut milk in three additions. Once all added, increase the mixer to medium-low (setting ¾ on KA) and mix until well combined.
- Pour the batter into the prepared pan and tap to help it settle into the design of the pan. Bake in the preheated oven, on the middle rack for 50 to 60 minutes. Check for doneness with a toothpick or cake tester, before removing from the oven.
- Remove from the oven when ready and allow to cool for 10-15 minutes in the pan on a wire rack. Once cooled, place the wire rack over the open side of the Bundt pan and flip over. Slide the pan off the cake and allow to cool completely.
Make the glaze:
- Add the sugar to a small bowl and gradually drizzle in the blood orange juice, a bit at a time, until it reaches the desired consistency.
Drizzle and serve:
- While still on the wire rack, pour the glaze on the middle top of the cake and tip from side to side so that it runs down the grooves of the cake. Enjoy!
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