Blood Orange Cake

One Year: Lemon, Mint, and Rose Tea Blend
Two Years: Chipotle Mac and Cheese
Three Years: NYT Mac and Cheese
Four Years: Big Crumb Coffee Cake
Five Years: Red Curry Chicken Soup with Sweet Potatoes and Corn

Blood Orange Cake
Makes One Cake

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1 1/2 tbsp blood orange zest
1 stick unsalted butter, softened
2 eggs
1 egg yolk
1 tbsp pure vanilla extract
2 tbsp blood orange juice
1 cup sour cream

3-4 tbsp blood orange juice
1 tsp pure vanilla extract
1 1/2 – 2 cups confectioner’s sugar, sifted

Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a separate, larger bowl, rub the blood orange zest into the sugar. Beat butter and blood orange sugar together until pale and fluffy, about two minutes. Beat in eggs and egg yolk one at a time. Beat in vanilla extract, then blood orange juice. Beat in sour cream. Add dry ingredients in thirds, beating until just combined. Pour ingredients into prepared cake pan and bake for 30-35 minutes, until a tester inserted into the middle of the cake comes out clean, with moist crumbles. Let sit five minutes before turning out onto cooling rack. Let cool completely before glazing.

Whisk 3 tbsp blood orange juice with vanilla extract. Whisk in confectioner’s sugar in half cupfuls until glaze is smooth and creamy. When the cake is completely cool, pour glaze over the top of the cake, allowing it to dribble down the sides. Let glaze set, about 30 minutes, before serving. To store, keep cake covered at room temperature for up to two days.

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