Tis the season for blood oranges! I popped by Whole Foods the other day to pick up a couple of things, and per usual I ended up loading my cart with a few (and by a few I mean a lot) items that were not on my list. Upon spotting the display of citrus with skin that looks stained with red juice, I could not help but grab they few that were left. Blood oranges are one of the more beautiful fruits, so once a year when I spot them it is impossible to resist.
Due to my distraction in the fruit, I did not think far enough into the future to grab any other special items needed for baking. This recipe would have to be one I made with items I already had in my pantry….eggs, sugar, butter, and milk. Sounds familiar right…so pound cake it is!
What better way to showcase the unique color of these gothic orbs than to make it the top of a cake.
Be warned, blood oranges are more adept for baking instead of juicing. Their juice is much more tart than the naval oranges we are used to.
This cake is made in a loaf pan, resulting in a much smaller portioned cake. The buttermilk poundcake is buttery and rich, and the blood oranges on top add quite a bit of tang.
Blood Orange Top
- Two blood oranges
- 1/2 cup of sugar
- Zest a blood orange and place the zest in a small mixing bowl. Peel the blood orange, then slice the meat into rounds. Place rounds in the same bowl as the zest and set aside.
- With the second orange, zest it into the bowl you are going to mix your cake batter in. After zested, juice the orange and place the juice in a small sauce pan.
- Add your sugar into the saucepan with the juice. Cook on medium until slightly reduced.
- Pour reduced juice mixture over orange rounds and set aside.
Blood Orange Upside-down Buttermilk Pound Cake
- 1 cup of softened butter
- 1 cup of sugar
- 4 eggs
- 1/2 cup of buttermilk
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 cups of flour
- Zest of one lemon
- Zest of one blood orange (from above)
- Preheat oven to 350 degrees Fahrenheit. Grease a bread loaf pan and set aside.
- Add your butter and sugar into the bowl with your zest (from above). Cream together until smooth.
- Add your eggs, one at a time, until fully incorporated. Mix in baking soda, salt, and lemon zest.
- Mix in flour and butter, alternating each until fully combined. Set aside.
- Arrange your oranges slices in a single layer on the bottom of your greased pan, then pour the reduced juice over the slices.
- Slowly pour your batter into the pan, as to not splatter the reduction.
- Bake on middle rack for one hour. Let cool fully before inverting cake from the pan.