Blood Orange Buttermilk Bundt Cake

Blood Orange Buttermilk Bundt Cake

Over the past few months, I’ve seen a bunch of pictures of bundt cakes with pink, blood orange icing—I just had to see for myself if it was really was that pink.

Spoiler alert: It really is bubblegum/Pepto Bismal pink.

I often get the question of where I come up with the things that I bake. To be honest, the answer is not really that exciting. In fact, it is often as simple as—“I had something I needed to use up.” In this case, it was several blood oranges and buttermilk from my freezer. This recipe is adapted from a lemon version from Bon Appétit but I simply swapped out the lemon components with blood orange and added a simple syrup and icing as well. Might as well try to maximize the flavor in as many ways as possible, right?

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Citrus Cake with Citrus Curd

Citrus Cake with Citrus Curd

I have to admit that the initial motivation for making this cake was a need to use up some lemon icing that I had too much of, but I still enjoyed the end result!

Last week, I felt inspired to do some weeknight baking when I found myself with too many lemons from a friend and some blueberries that kept attacking me by falling out of the freezer. I was making this Lemon Yogurt Cake with Blueberry Compote when it went in the oven and I realized I had completely forgotten to add the lemons that I had just spent 10 minutes zesting and juicing. It was definitely too late to add them into the batter, so I decided to make a lemon icing to drizzle on top. Little did I know, but it takes a LOT of powdered sugar to make lemon icing from ⅓ cup of lemon juice, so I had a ton left over and had to find something new to do with it.

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Mandarinquat Upside Down Cake

Mandarinquat Upside Down Cake

I've been on the fence when it comes to upside down cakes after having difficulties with them several times in a row.

But after those mishaps, I realized that I can't treat an upside down cake like the cake I want to eat.

A fluffy, moist cake, like this chocolate cake, is not going to cut it for a upside down cake. Instead, you want a dense cake that will only soak up that sauce on the top or bottom (depending how you look at it) and keep the rest of the cake sturdy and solid. In a more porous cake, the caramel sauce that the fruit nestles in will soak all the way through making the cake soggy.

 It makes for very sad results.

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