This blood orange bundt cake is light, buttery, and filled with citrus flavor! Then topped with a pretty pink blood orange glaze for an easy, stunning dessert!
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and orange zest until fully combined and smooth.
Then whisk in the eggs and vanilla extract until smooth.
Add in the yogurt and blood orange juice and mix until fully combined. [If you don't have enough orange juice, replace with more yogurt.]
In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the wet ingredients until just combined.
Prepare your bundt pan by spraying thoroughly with a vegetable oil based pan spray.
Evenly pour the cake batter into your prepared pan.
Bake at 375°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
Remove from the oven and let the cake rest in the pan for 1-2 minutes.
Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
Allow the blood orange cake to cool completely before glazing.
Glaze
To make the glaze, whisk together the powdered sugar and melted butter. Add blood orange juice 1 tablespoon at a time until desired consistency is reached. It should be a thick but still pourable consistency.
Drizzle the glaze over the top of the cake and top with blood orange slices.
Notes
Store in an airtight container in the fridge for up to 5 days. This recipe is designed for a 10-12 cup bundt pan. Simply halve the recipe for a 5-6 cup bundt!