The addition of zest, glaze, and a candied citrus garnish heightens the subtle blood orange flavor in this orange loaf cake, which manages to be moist without being dense.
Blood Orange Loaf Cake
Makes 1 (9x5-inch) loaf
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) sour cream
- 3 large eggs (150 grams)
- 2 tablespoons (4 grams) blood orange zest
- ¼ cup (60 grams) blood orange juice
- 1¾ cups (219 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ cup (112 grams) vegetable oil
- Blood Orange Glaze (recipe follows)
- Garnish: halved blood orange slices
- Preheat oven to 350°F (180°C). Spray an 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. Spray again.
- In the bowl of a stand mixer fitted with the whisk attachment, beat sugar, sour cream, eggs, and orange zest and juice at medium speed until combined, 3 to 4 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to sour cream mixture, beating just until combined. Add oil in a slow, steady stream, beating until combined. Pour batter into prepared pan.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Blood Orange Glaze. Garnish with blood oranges, if desired.
Blood Orange Glaze
Makes ⅓ cup
- Blood Orange Simple Syrup (recipe follows)
- 1 cup (120 grams) confectioners’ sugar
- In a small bowl, whisk together Blood Orange Simple Syrup and confectioners’ sugar until smooth.
Blood Orange Simple Syrup
Makes ¼ cup
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) water
- 1 blood orange, zested and sectioned
- In a small saucepan, bring sugar, ¼ cup (60 grams) water, and orange zest and sections to a boil over medium-high heat. Let boil for 5 minutes. Reduce heat to low, and simmer for 5 minutes. Remove from heat, and let cool. Strain mixture through a fine-mesh sieve, discarding solids. Cover and refrigerate for up to 2 weeks.
Just made this, and wonder if there is a typo or omission in the recipe? I’m a pretty experience baker, but a little confused by the “Gradually add flour mixture to butter mixture” instruction since there actually isn’t any butter in it. Had to cook my loaf for a total of 65 minutes (in a convection oven no less) and while the toothpick eventually came out clean, the bottom half of the loaf remains dense and uncooked. Super disappointed, and would love to know where I went wrong since I weighed all the ingredients and followed the instructions as outlined in the magazine copy. Thanks!
Thanks for reaching out! We apologize for any inconvenience caused by this recipe. We have recently amended it after several reader comments, noting both that there isn’t any butter in the recipe (despite describing the mix as a butter mixture at one point) and that there is a reduction in the blood orange juice used in the actual cake, reducing from 1/2 cup to 1/4 cup. We have fixed the web article and included it on our corrections page: http://staging.bakefromscratch.com/recipe-corrections/
Again, we are sorry about the errors within the recipe but hope that you will be able to take these edits and make it again, in all of it’s citrus glory!
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