when i made my grapefruit yogurt cake i had no idea how popular it would be. it has become one of the top ten posts on picky cook since i added it. i happen to think it is awesome and i am so glad others have thought so as well.

as with many recipes that turn out really well - i like to adapt them with other flavors. i have made this yogurt cake using lemon and grapefruit - both are amazing. so it dawned on me to use my second favorite citrus blood oranges. they are so stinkin' pretty and taste amazing - i figured they would be a great variation.

i was sooo right!

although it is not as tangy as the grapefruit yogurt cake the blood orange yogurt cake is delicious in its own right. the color of the glaze is amazing - it is the most perfect shade of pink. i don't think i could have dreamed up a prettier color if i tried.

this cake is incredibly moist. the blood orange zest is not as potent as regular orange zest - so if you want a more potent flavor i would recommend adding the zest of a regular orange to the mix. i happened to like the more delicate flavor of the blood orange zest. the syrup adds a bit of sweetness and moisture to the cake and the glaze - well - its gorgeous.

all in all - blood oranges are an excellent adaptation to the grapefruit yogurt cake.



blood orange yogurt cake
adapted from grapefruit yogurt cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (i used greek style plain)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
zest of three blood oranges (mine were small) 
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed blood orange juice

for the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed blood orange juice (i used a little less - about 1 and a half) 




preheat the oven to 350 degrees f. grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. (i would recommend using glass) Line the bottom with parchment paper. grease and flour the pan. 


sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, the eggs, blood orange zest, and vanilla. slowly whisk the dry ingredients into the wet ingredients. with a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. 



meanwhile, cook the 1/3 cup blood orange juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. set aside. 



when the cake is done, allow it to cool in the pan for 10 minutes. carefully place on a baking rack over a sheet pan. while the cake is still warm, pour the blood orange-sugar mixture over the cake and allow it to soak in. cool. 



for the glaze, combine the confectioners' sugar and blood orange juice and pour over the cake.

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