I leave for London and Croatia with my mom next week for a girls trip! A month ago, I told myself I need to lose 5 pounds before the trip so I don't feel too guilty eating everything in sight. Here i am with 1 week left and no pounds lost. In fact, I gained two pounds. Now i'm trying my very best to be healthy, but we all know how that usually turns out.
Cake. That's how it turns out.
Imagine a softer and sweeter cornbread mixed with the flavor or blood orange. It's the type of cake that you can eat for breakfast or for dessert. It's so good that Bryan and I start eating the cake while it was cooling and before we could take a picture of it. I apologize for that, but I promise it was beautiful!
- 4 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1-2 blood oranges
- 1 1/3 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 10 tbsp butter (1 stick + 2 tbsp), room temperature
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoons blood orange zest
Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick spray.
Heat the butter in a saucepan over medium heat and once melted, whisk in the sugar until it starts to bubble. Remove it from the heat and pour it in the bottom of the cake pan. Wash and slice 1-2 blood oranges thinly. Remove any seeds. Place the blood orange slices over top, covering the bottom of the pan completely.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
Put the butter in the bowl of your stand mixer fitted with a paddle attachment and beat on medium speed until creamy. Beat in the granulated and brown sugar and increase the speed to high, beating until fluffy, about 2 to 3 minutes. Beat in each egg until combined. Beat in the buttermilk and blood orange zest.
With the mixer on low speed, add the dry ingredients and stir until the batter just comes together.
Place big big dollops of the batter all over the oranges and spread evenly to cover. Bake for 35 to 40 minutes, or until the top is golden brown and set.
- Remove from the oven and let it cool for about 5 minute, just so the fruit settles. After 5 minutes, run a knife along the edges of the cake and place a cake plate over top, then gently flip the cake to remove it from the pan. Let the cake cool completely before serving.