Recipe: Blood Orange Mini Bundt Cakes

Courtesy of Pie Girl Bakes

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!

Get daily National news

Get the day's top news, political, economic, and current affairs headlines, delivered to your inbox once a day.

Sign up for daily National newsletter Sign Up

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

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.

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

Click here for baking instructions and further details