Now that it’s 2018, we’re all probably out of our holiday cookie supply and may be a bit lost in terms of what to bake next.
Do not fret – blood orange season is here!
Every year I go pretty hard on blood orange baked goods, as the flavour is wonderful and their bright pink colour is the perfect way to brighten up grey January days. This time around, I decided to christen my new Nordicware Heritage Mini Bundt pan (thanks Grammy!) and make these mini blood orange bundt cakes!
Instead of my usual sour cream, I used creme fraiche in these cakes and I absolutely love the result. It enhances the acidity, balances the sweetness of the oranges and makes the glaze extra smooth. I also love having it in the fridge for fancy tartines;)
If you don’t have a mini bundt pan, these would also be great donuts as well! Just bake at 425F for 8 minutes instead of the baking instructions below.
Cake Ingredients – makes 8 mini bundt cake
- 2 2/3 cups all purpose flour
- 1 1/2 tsp baking powder
- Big pinch of baking soda
- 1 tsp sea salt
- 1/2 cup salted butter, melted
- 1 cup sugar
- 2 tbsp blood orange zest
- 2 tsp vanilla
- 2 eggs
- 1 egg yolk
- 1 cup blood orange juice
- 1/4 cup creme fraiche
- Juice of half a blood orange
- 2 tsp creme fraiche
- Pinch of salt
- 1 1/4 cups icing sugar
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together butter, sugar and orange zest until smooth and combined. In a separate, small bowl, whisk together vanilla, egg, egg yolk, blood orange juice and creme fraiche until smooth.
Add half the flour mixture to the butter mixture and mix until combined. Add the liquid ingredient mixture and mix until combined. Add the remaining flour mixture and mix, careful not to overblend.
Thoroughly grease mini bundt pan (if the design is intricate, I recommend non-stick spray in order to catch all the nooks and crannies). Spoon batter into mini bundt pan, filling each compartment until about 3/4 full. Bake at 350F for 20-25 minutes, or until the cakes are set and spring back when tapped (doesn’t have to be a super fast spring back).
Allow to cool thoroughly on wire rack before glazing.
To make glaze, mix blood orange juice, creme fraiche and salt until combined. Add icing sugar and whisk until smooth. Spoon all over top of cakes, allowing glaze to drip down.