Blood Orange Vanilla Cake







Blood Orange Vanilla Cake

2 1/4 cups ​all-purpose flour
1 1/3 cups sugar
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup unsalted butter (1 stick, softened, and divided into 4 separate chunks of about 2 Tbsp. each)
3/4 cup 2% milk
1/4 cup fresh blood orange juice
1 tsp. vanilla extract
2 large eggs
1/2 blood orange, sliced into very thin rounds
2 Tbs. coarse sugar

 

Bring all ingredients to room temperature. 

 

Preheat oven to 350 degrees.

 

Grease two 9-inch cake pans. Line with parchment and then sprinkle with coarse sugar, coating evenly. Rather than a traditional flour dusting, the coarse sugar creates a nice, crystalized crust on the top of each layer. 

Top the sugar with a thin layer of blood orange slices. 


Combine the flour, regular sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. 

 

Mix until the dry ingredients are combined. Or whisk together by hand.


Add the butter one chunk at a time, until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.


Add vanilla and then with the mixer again on low. Add the milk and orange juice.


Add each egg, one at a time, mixing until fluffy.


Pour the batter into the prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.


Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.


Cool the cakes on a wire rack for 10 minutes, then loosen the edges by running a knife along the sides of the pan.

 

Invert onto a serving tray one tier atop another.

 

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