Blood Orange Cake

Growing up in a family that owns a citrus fruit farm and eating fresh picked organically grown oranges my entire childhood and early adulthood, I most certainly wouldn’t miss one opportunity to make the best of the very short blood orange season! I can only find them at the organic produce stores a couple of weeks a year and when I bring them home it’s party! Today, I am sharing a very easy to make orange cake recipe that can be made with regular oranges, but even better when made with blood oranges; and I incorporated a 1/3 cup of plain Greek yogurt in it, which has made it even tastier and very moist!

You will need:

A mixing bowl

A baking pan (Bundt Cake Pan)

1 3/4 cup flower

2 1/2 tsp baking powder

3 eggs

1/3 cup plain Greek yogurt


1 1/4 cup sugar

1 1/3 cup butter

1 large blood orange


To a mixing bowl:

Add 3 eggs and 1 1/4 cup sugar

Beat the sugar and eggs until light fluffy

Add softened butter

Beat to blend butter with the egg sugar mixture

Add sifted flour and baking powder

Mix on low, then increase speed to medium until flour is well combine with the rest of the ingredients

Add 1 1/3 cup yogurt

Add 1 tablespoon of vanilla and begin to mix

Cut the blood orange into small pieces and remove seeds (Do Not Peel It!)

Transfer orange pieces to the food processor

Purée the orange until it looks well blended

Add puréed blood orange to the cake mixture and mix!

Spray baking pan with baking spray, making sure the entire surface is greased

Then pour the mixture into the pan so that it is ready to go in the oven

Bake on 350F for about 50 minutes, or until a toothpick inserted in the center comes out clean

Take the pan out of the oven and place it on a cooling rack for 10 minutes

Flip the cake out of the pan onto a rack, and allow it to cool completely, then transfer it to a serving plate

Dust with powdered sugar and garnish with fresh fruit