It’s the end of blood orange season, and I’m not sure how I will survive for another year without them. Lately I’ve been using them in everything I can think of, not to mention just eating them as is. Some of my white t-shirts may never be the same again, after being drenched in the ruby hued juice. Sadly, I’m down to my last few blood oranges, which I’ve been calling “My Precious” each time I go to use or eat one. Yes, I use the special voice, and yes, I know that sometimes I’m a bit odd.
I immediately fell in lust with this recipe for Blood Orange Beer Pound Cake by The Beeroness, and for the life of me can’t figure out why I chose to not use beer in my version. It probably had something to do with the fact that 1/4 cup of beer didn’t seem like it would make that much of a difference. This cake turned out so delicious that I may just have to make it again and include beer the next go around to see which version tastes the best. The Beeroness is one of my favorite food blogs, so you should definitely check it out. Her motto is “Have Your Beer & Eat It Too.” How awesome is that?
Just to give you an idea of how wonderful this cake was I’m going to share a little story with you. My brother was visiting a few days after I had made this and taken a few slices to work for some of my co-workers. On his way home he was stopping to see one of them. I asked him to call this person and ask if they wanted any cupcakes that I was trying to get rid of at the time, and the person replied, “No thanks to the cupcakes, but does she have any more of that awesome cake she brought in earlier this week?” That’s when you know a recipe is good! And yes, I did have a few slices left, which I packaged up for my brother to deliver to the person.
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Blood Orange Breakfast Cake
Ingredients:
- 1 Cup All-Purpose Flour
- 1 Cup Whole Grain Oat Flour
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Baking Powder
- 1 Cup Unsalted Butter, Room Temperature
- Zest of One Blood Orange
- 1 1/2 Cups Granulated Sugar
- 2 Eggs, Room Temperature
- 1/2 Cup Blood Orange Juice
- 1 Teaspoon Vanilla
- 1 Tablespoon Olive Oil
Directions:
- Preheat oven to 325 degrees.
- Grease and flour a 9×5 loaf pan; set aside
- Whisk together flours, salt, and baking soda in a medium bowl; set aside.
- On medium speed, cream butter, sugar, and orange zest for 3 minutes.
- Add eggs one at a time, and mix until well incorporated.
- Add orange juice, vanilla, and olive oil; mix for 1 minute.
- Add flour mixture to the batter by hand, stirring until just incorporated.
- Pour the batter into the prepared loaf pan.
- Place on the center rack in your oven. Place a glass baking dish full of water on the rack underneath the loaf pan to create steam.
- Bake for 1 hour to 1 hour and 15 minutes. Test with a toothpick for doneness.
Suggestions:
- Use 2 cups of all-purpose flour in this recipe, if you do not have oat flour available.
- If blood oranges are not available, try using a combination of orange juice and raspberries to get a similar flavor. Puree the orange juice and raspberries together, then strain to remove any seeds.
Improvements:
- Add 1/2 cup of miniature chocolate chips to the cake batter.
- Drench the cake with a Butter Glaze.
Recipe Adapted From: Blood Orange Beer Pound Cake by The Beeroness
Faith, Hope, Love, & Luck
-Colleen
