Sunday, April 27, 2014

Bake it: Brown Sugar and Blood Orange Loaf Cake



Orange you glad I didn’t bake banana bread?
I’m sorry, I couldn’t help it… I love banana bread, but it’s a tad overdone. Blood oranges on the other hand, are a bit mysterious. Even their name sounds dangerous. On the outside they can almost pass as your run-of-the-mill orange, but as soon as you cut into it, the sparkling ruby center is almost hypnotizing (have you noticed I get a tad excited about food?). 
Baked with brown sugar, and both the zest and juice of the fruit, this simple but pretty cake is just sweet enough.


Here is what you will need:
  • 1 1/2 cups unbleached flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 2 tbsp. granulated sugar
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 2 tbsp. grated blood orange zest
  • 2 tbsp fresh squeezed blood orange juice
  • 1 whole blood orange, sliced in thin full circles with skin removed
  • 1 cup unsalted butter, melted and cooled
  • 1/4 cup sour cream
  • 1 tsp. vanilla
For the glaze:
  • 4 tbsps. almond milk
  • 1 tbsp. honey

Whisk together the flour, baking powder, baking soda and salt in a medium mixing bowl. Set aside. Using an electric mixer, cream together the sugars, eggs, applesauce, orange zest and orange juice. On low speed, blend in the melted butter. Continuing on low speed, add in half of the flour mixture, and alternate with sour cream just until incorporated. 
Line a 9x5 loaf pan with parchment paper. Arrange at least 6 round slices of blood orange at the bottom. Carefully transfer the batter into the pan, making sure not to disturb the slices of blood orange. Bake at 350 degrees for 10 minutes, and then lower the heat to 325. Continue to bake at 325 degrees for 30-35 minutes or until a knife inserted in the middle comes out fairly clean with only a few crumbs. 
Let the cake rest in the pan for 10 minutes on a wire rack before removing from the pan. After 10 minutes, turn the cake out onto a wire rack and carefully remove the parchment paper. Warm the almond milk and honey in the microwave for 30 seconds and stir to combine. Carefully brush or drizzle over the top of the cake. Let cool completely before slicing and serving. 
Seriously, this cake is so super good.
xoxo - Sugar Dame

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