Blood Orange Bundt Cake
In the latest Monthly Musings post, I mentioned my blood orange addiction.
We have thick wedges in the mornings as a kind of pre-breakfast appetizer – the two of us romantically standing over the sink with bright red juice running down our chins. Every morning, we add large spoonfuls of pink homemade curd to our bowls of yogurt & granola. We stir a shot or two into our weekend cocktails, setting them ablaze in the glass. I even baked a blood orange bundt cake and topped it with a drippy blood orange glaze. We devoured the entire thing within one day.
We. Are. Addicted.
Addiction aside, there was one other reason I was more than a little keen to make a blood orange bundt cake. I wanted to create that pink drippy glaze. That beautiful, luscious, naturally coloured pink that is just so satisfying to both my taste buds & my eyes. Cake is always a good idea, but cake covered in icing the daintiest shade of pink is an excellent idea.
Let’s talk flavours for a sec: buttery, perfectly blood orange-y. Not so decadent that you couldn’t have it for a mid-morning snack, but sweet enough to have for dessert. Oh, and the crumb has justttt the right amount of denseness without being too heavy.
I am obsessed with it.
Ultimately, this is just a pound cake in fancy clothes. No extravagant add-ins or fancy pants extras, just the usual suspects. Flour, butter, sugar, eggs, baking powder, vanilla extract, a dash of milk, and, of course, blood orange zest. Topped with a laughably easy glaze that consists of two ingredients: icing sugar + blood orange juice. All baked up together in a fancy bundt tin to wow the taste-testers.
Blood Orange Bundt Cake
for the cake:
- 385 g plain flour
- 3/4 tsp baking powder
- 340 g salted butter, room temp
- 300 g caster sugar
- 4 g blood orange zest (1 packed tsp)
- 4 large eggs
- 2 tsp vanilla extract*
- 1/2 cup full fat milk, room temp
for the glaze:
- 2.75 cup icing sugar, sifted
- 3 tbsp blood orange juice
- Preheat the oven to 180C. Grease a 10-cup bundt tin with butter – being sure to get into every little crevice – and set aside.
- In a medium bowl, sift together the flour & the baking powder; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and zest until pale in colour, about 3-4 minutes.
- Add the eggs into the bowl one at a time, ensuring each is fully combined before adding the next. Scrape down the sides of the bowl between each addition. When all the eggs have been added, mix in the vanilla extract.
- With your mixer on low, gradually beat in half of the flour mixture until just combined. Give the sides of the bowl a good scrape down, then gradually beat in the milk. The mixture will look slightly curdled, but don’t panic! After another scrape down of the sides, at the remaining flour & beat until mostly incorporated.
- Scoop the batter into the prepared bundt tin and smooth out the top. Bake in the preheated oven for 45-55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, make the glaze. Sift the icing sugar into a small mixing jug & use a fork to incorporate the blood orange juice, it should make a smooth icing that isn’t too runny.
- Pour the glaze over the cooled cake & leave to set.
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