February 12, 2018 10:20 am

Recipe: Blood Orange Mini Bundt Cakes

Pie Girl Bakes
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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!

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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.

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
Glaze Ingredients
  • 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

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