BAILEYS Chocolate Brownie Truffle Sandwich Cookies

Fudgey, almost brownie-like cookies with flakey sea salt filled with espresso ganache and Baileys cream frosting.

Chocolate Brownie Truffle Sandwich Cookies with Baileys cream and espresso ganache

St. Patrick’s Day is just around the corner.  This year, I am tapping into my (very) inner Irish side and making these BAILEYS Brownie Truffle Sandwich Cookies!  Creamy, chocolate-y, and extremely decadent – make sure you have a tall glass of milk near by.

Baileys Chocolate Brownie Truffle Sandwich Cookies

I’ve talked about my mixed heritage before and specifically about my maternal grandmother in this post. Her ancestors came from Puerto Rico before eventually settling down in part of the Arizona agricultural community where she was raised.  Just judging by her tanned skin, dark features, and wild curls, you probably wouldn’t guess that she is part Irish.  Before settling in Arizona, a brief stop in New York, and establishing roots in San Juan, my Puerto Rican ancestors were originally from Spain – Barcelona and Madrid, to be exact.  While in Europe, someone of Irish decent slipped into the mix when the roots of my family tree were being planted.  In the end, the members of this side of my family all look vastly different from each other.  Some have dark skin, some have red hair and blue eyes, and then there’s me with my incredibly pale skin, my father’s German features, and my grandmother’s curls.  It might just be me, but I find genealogy fascinating, especially when it means I get to indulge in these Baileys Brownie Truffle Sandwich Cookies in honour of my heritage.

I may be just a sliver Irish, but that won’t stop me from treating myself with these decadent cookies this St. Patrick’s Day.  Even if you aren’t Irish at all, you should still make these.  They are so good!

Baileys Chocolate Brownie Truffle Sandwich Cookies
Baileys Chocolate Brownie Truffle Sandwich Cookies
Baileys Chocolate Brownie Truffle Sandwich Cookies
Baileys Chocolate Brownie Truffle Sandwich Cookies

Coffee and Baileys Irish cream have always gone hand in hand, and these cookies are no exception.  Ever indulge in one of those fancy after-dinner drinks with dark espresso, creamy Baileys, and mostly likely a tall swirl of whipped cream?  Well these cookies are kind of like that but in dessert form.  The cookies themselves are so deeply fudgey that they remind me of brownies.  I then stuffed them with a truffle center made from Baileys and espresso-infused ganache and a swirl of Baileys Irish cream frosting.  Each bite is more decadent than the next!  To balance out the richness, I sprinkled the cookies with my favourite flakey sea salt, but I bet dunking them in the above-mentioned coffee drink or a tall glass of milk would be equally satisfying.

Baileys Chocolate Brownie Truffle Sandwich Cookies

Baileys Brownie Truffle Sandwich Cookies

Chocolate Brownie Cookies
10 ounces bittersweet chocolate, chopped
½ cup + 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder (optional)
¼ teaspoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips (mini or regular)
flakey sea salt for sprinkling

Pre-heat oven to 350 degrees.  Line a baking sheet with parchment and set aside.

Place the chopped bittersweet chocolate in a saucepan over medium-high heat.  Heat the chocolate until it begins to melt.  Stir until smooth.  Remove from the heat and set aside to cool.

In a mixing bowl, whisk together the flour, cocoa, espresso powder, baking powder, and salt.  Set aside.

In a separate mixing bowl, use an electric mixer to beat the butter and both sugars together until light and fluffy.  Beat in one egg at a time followed by the vanilla.  Stir in the melted, cooled chocolate until combined.

With the mixer on low, gradually mix in the dry ingredients until incorporated and the last of the flour streaks disappear.  Fold in the chocolate chips until combined.

Using a mechanical ice cream scoop or small disher, scoop the dough into uniform balls and place on the lined baking sheets 3-inches apart.  Each ball should be about 21/2 tablespoons.  Gently flatten the dough with the palm of your hand and sprinkle with a pinch of flakey sea salt.  Bake for 10 minutes and let rest on the baking sheet for 2 minutes before moving the baked cookies to a wire rack to finish cooling.  Repeat with the remaining dough.

 

Espresso Ganache
1/3 cup heavy cream
1 tablespoon coarsely ground espresso or coffee beans
4 ounces bittersweet chocolate, chopped
1 tablespoon Bailys Irish cream

Place the cream and espresso in a small saucepan.  Over medium heat, gently bring the cream to a simmer.  Remove from the heat and place in a heat-safe container (with the espresso beans).  Refrigerate for 2 hours or overnight (the longer the cream is infused, the stronger the espresso flavour).

When cool, strain out the ground beans with a fine mesh sieve or cheese cloth.  Place the infused cream back in the saucepan.  Over medium heat, gently bring to a simmer.

Meanwhile, place the chocolate in a heat-safe bowl.  Once the cream comes to a simmer, pour the cream over the chocolate.  Let stand for 30 to 60 seconds.  Add the Baileys Irish cream and whisk until smooth.  Allow the ganache to completely cool and thicken.  Once the ganache is spreadable, gently whisk by hand until slightly whipped and fluffy (do not overmix or the chocolate will appear grainy).

 

Baileys Irish Cream Frosting
½ cup unsalted butter, softened
2 cups confectioner’s sugar
2 tablespoons Baileys Irish cream
½ teaspoon vanilla

Using an electric mixer, beat the butter until smooth.  With the mixer on low, gradually add in the remaining ingredients and mix until combined.  Once the sugar is incorporated, beat on medium-high for several minutes until the frosting is light and fluffy.

 

Assembly
Once the cookies have cooled and all of the components are made, pair off the cookies into sets of two.  Flip half of the cookies upside down.

Fill a piping bag fitted with a medium star tip with the Baileys Irish cream frosting.  Pipe a ring of frosting on half of the cookies.  Fill in each right with a tablespoon or so of ganache.  Top the frosting with the spare cookies and gently press together to form a cookie sandwich.

 

NOTES
If the cookie batter is too runny to scoop, let stand 5 to 10 minutes until it stiffens up slightly.

Ganache may be cooled in the refrigerator.  Stir every 5 minutes to keep an even consistency.  Ganache will take about 20 minutes to cool in the refrigerator.

 

This post was sponsored by BAILEYS.  The opinions are completely my own based on my experience. 

As always, please remember to drink responsibly.

Grapefruit Lemon Tart

Tender, buttery crust is filled with vibrant Grapefruit and Lemon curd before being topped with clouds of hand-whipped cream.  Bake this sunny tart to chase away those winter blues as we await spring's arrival!

Grapefruit Lemon Tart Recipe with whipped cream

It was probably the promise of a zesty, vibrant filling, the dreamy clouds of whipped cream, or the hope of spring in the near future that caught your attention.  Yes, all of these are important parts of the narrative, but the story of this Grapefruit Lemon Tart actually revolves around the crust.

Grapefruit Lemon Tart Recipe with whipped cream
Grapefruit Lemon Tart Recipe with whipped cream
Grapefruit Lemon Tart Recipe with whipped cream

My go-to tart crust was already close to perfection.  But in true Tessa form, I wanted to test out a few recipes to see if I could come up with something better.  The pate sablée that I’ve used in the past is tender, sandy, buttery and almost cookie-like.  It has a great “snap” to it and reminds me of shortbread.  Pretty great, right?  But unlike most other pastry dough, this recipe called for softened butter.  

Since I primarily work with cake and buttercream, I usually have a few sticks of butter coming to room temperature on my kitchen counter at all times.  The idea of working with softened butter is very familiar to me, but not usually when it comes to pies and tarts.  Even though I love the taste and texture of this pastry dough, I started to question why I was softening butter just so I could turn around and refrigerate it, not once but, twice before it finally went into the oven?

There must be another way!!  After a bit of research, sure enough, there is another way.  This method, like most pastry and pie dough, calls for super cold butter.  It too comes together in a shaggy mess, but instead of rolling it out smooth, you press the crust crumbles into the pie tin before baking.  Voila!

Grapefruit Lemon Tart Recipe with whipped cream
Grapefruit Lemon Tart Recipe with whipped cream

Truth time guys – I still prefer my old way.  Maybe it’s because we are creatures of habit or perhaps I just haven’t perfect the “press into the pan” technique just yet, but I kind of like my softened butter way.  One of the biggest turn-offs for my original recipe is probably the fact that you have to roll out the dough, but in the end, this is what I prefer.  If you roll out the dough between two pieces of parchment paper, then it doesn’t stick (usually the first headache that comes to mind when you think about rolling pie dough).  Rolling the dough creates even thickness in the baked crust.  Trying to press in the crumbly dough pieces was difficult for me since I couldn’t tell/feel how even it was until after it baked.  I tried my best to create even thickness, but in the end the bottom was fairly thick (especially the corners) and I ended up handling the dough waaaaay more than if I has rolled it out.  And since with pastry the more you mix and work the dough the tougher it bakes up, this was not a good thing.  And, there is still some chilling involved.  Of course I will give you both methods to try out, but personally, I prefer waiting for my butter to soften and even then having to roll it out as opposed to uneven, thick tart shells.  The taste is great and it browned beautifully, but I will leave it to you to decide which recipe to choose.  Lastly, I prefer to make my pastry dough in the stand mixer or by hand.  I know by hand may seem like more work, but I prefer it over having to take out and wash my food processor, hehe.

Okay, now onto the filling!  I thought spring was near, but Mother Nature decided to give us another round of snow.  Snow in March?  In Vancouver?  This is not normal.  I decided to make the most of it and bake up one last winter citrus dessert for the season.  Inspired by Yossy Arefi’s incredible book, Sweeter of the Vine, I put together this Grapefruit Lemon Tart.  The filling comes together like lemon curd then endures a short bake until it is slightly puffed and set.  The sweetened whipped cream is optional, unless you let plastic wrap touch the top of your tart (like I did) and you need to give it a last-minute make over.  I mean, I meant to do that!  Enjoy!

Grapefruit Lemon Tart Recipe with whipped cream

Grapefruit Lemon Tart
adapted from Sweeter of the Vine
3 whole eggs
2 egg yolks
1 cup granulated sugar
¼ teaspoon salt
6 tablespoons fresh grapefruit juice
2 tablespoons fresh lemon juice
4 tablespoons unsalted butter, diced and softened
par-baked tart shell (recipe to follow)

Pre-heat the oven to 350 degrees.

In a medium saucepan, whisk together the eggs, yolks, sugar, and salt.  Stir in the grapefruit and lemon juice.  Place the butter in a heat-safe dish or large glass measuring cup and set aside.

Place the saucepan over medium heat.  Stir constantly but slowly until the mixture thickens and registers 170 degrees (about 8 to 10 minutes).   Do not let the mixture come to a boil or it will curdle.

Once hot and thick strain the curd with a mesh sieve over the butter.  Stir until combined.
Pour the citrus curd into the partially baked crust.  Bake until the edges of the curd puff up but the center still wiggles when you move the pan (about 20 minutes).  Cool at room temperature for about 20 minutes before refrigerating.  Allow the tart to set in refrigerator for 4 hours or overnight before slicing.  Top with whipped cream, if desired. 

 

Sweet Pastry Dough
1 ½ cup all-purpose flour
½ cup confectioner’s sugar
½ teaspoon salt
9 tablespoons unsalted butter, diced and chilled
1 egg yolk
1 to 2 tablespoons ice cold water

In a large mixing bowl, combine the flour, sugar, and salt.  Using a pastry cutter or your fingertips, cut in the butter until the bits of butter are about the size of a pea.  Stir in the egg yolk.

Working with only a teaspoon or two at a time, gradually add just enough water so that when you press the dough together it stay intact. The dough should still be shaggy and crumbly when done.  Do not at too much water.

Press the dough into a 9-inch tart pan.  Start by pressing the dough up the sides as evenly as possible, then fill in the bottom.  Reserve a bit of the dough to repair any cracks that may occur during baking.  Chill in the refrigerator for 30 minutes as you pre-heat your oven to 375 degrees.

Once chilled, line the tart pan with foil, shinny-side down.  Fill with pie weights or dry beans and bake for 20 minutes.  Remove the tart pan from the oven and very carefully take out the weights and foil.  At this point, patch up any minor craks with the reserved dough.

Return the tart back to the oven for an additional 5 to 10 minutes, or until the crust is light golden brown.  If the center puffs up during baking, gently press is back down with a piece of foil or parchment paper.

Resume recipe for the Grapefruit Lemon Tart, or cool completely before wrapping in plastic.  The tart shell may be stored wrapped well in the refrigerator for a couple of days or frozen in the freezer for a few months.

 

Whipped Cream
¾ cup heavy whipping cream, chilled
1 to 2 tablespoons granulated sugar
splash vanilla extract

By hand of with an electric mixer, whip the cream until it begins to thicken.  Add the sugar and whip until soft peaks.  Add the vanilla and whip until medium/firm peaks.  By hand, this will take about 3 to 5 minutes.  Do not over-mix.

White Chocolate Rose Cupcakes from "My Sweet Kitchen"

White chocolate-studded vanilla cupcakes with Swiss meringue buttercream piped roses from Linda Lomelino's new book, My Sweet Kitchen!

White Chocolate Rose Cupcakes

I started following Linda’s work well before the thought of creating my own website even entered my head. Her innovative recipes and decadent flavour combinations from her blog, Call me Cupcake, are down right drool-worthy (to say the least), but it was her photography and styling that really turned me from casual follower to super-fan.  In her latest book, My Sweet Kitchen, Linda has done it again!  With page after page of gorgeous cakes, pastries, and pies, I’ve been wow-ed and inspired to step into my own (sweet) kitchen and get baking.

White Chocolate Rose Cupcakes
White Chocolate Rose Cupcakes
White Chocolate Rose Cupcakes

It was baking blog “pioneers” like Linda, Naomi, Aran, and Helene that pushed the limits when it came to photography and really set the bar for newer bloggers, like me.  When I started this space, I’d already been baking professionally for years, but I had no idea how to translate my tasty recipes in the real world to an online community on a computer screen.  It was these women who deeply inspired me with their stunning photography and helped me understand that, in the blogging world at least, you must first feast with your eyes.  Secondly, they showed me that food wasn’t merely for consumption, but that it should tell a story (hello, gorgeous food styling!).  Just take a look at their work, and you’ll see what I mean!

When I first transitioned from a baker to blogger, I spent a lot of time trying to figure out my camera, shape light, and style my treats in the most appetizing manner.  It took a lot of practice (please promise you won’t look too far into the blog achieves, lol).  It took a year of serious trial and error to develop my own style, and then another to really hone in on it.  My photography is still evolving, and I hope it never stops, but it certainly is a process.

Lucky for us, and anyone else still trying to find their own food photography style, Linda has not only packed the pages of My Sweet Kitchen with the most delicious recipes, but she has also included a section on photography and food styling.  How awesome is that?!?!  Linda helps transform ordinary desserts into beautiful, show-stopping treats, AND THEN shows you how to photograph them!  Because really, if it didn’t happen on Instagram, did it really happen at all? 

White Chocolate Rose Cupcakes

If you are already a fan of Linda’s work online (or are just hearing about her now), I promise you will be BLOWN AWAY at how amazing her desserts look in print.  Thanks to the gracious folks at Roost Books, I am giving away one copy of her new book!  If you want tips and expert advice on how to bake, decorate, and photograph your own creations, be sure to jump down to the bottom of this post to enter!  And if you don’t win, be sure to run out and purchase a copy anyway.  It really is a great book to add to any cookbook collection, and Linda is just about the sweetest ever.

A HUGE thank you to Roost Books for providing the giveaway copy.  Be sure to sign up for their mailing list here for more up to date info!

White Chocolate Rose Cupcakes
White Chocolate Rose Cupcakes

White Chocolate Cupcakes
adapted from My Sweet Kitchen
makes 12

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
pinch of salt
7 tablespoons unsalted butter, at room temperature
2 eggs
3/4 cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
1 3/4 ounces white chocolate

Pre-heat oven to 350 degrees.  Line a muffin tin with 12 cupcake liners and set aside.

In the bowl of an electric mixer, whisk together the flour, sugar, baking powder, and salt.  Add the butter and mix until slightly combined and the chunks of butter have worked into the dry mixture - no larger than the size of an almond.

In a liquid measuring cup, whisk together the eggs, yogurt, and vanilla.  With the mixer on low, stream in the egg mixture.  Mix until just barely combined.

Stop the mixer and fold the batter until the last of the dry streaks disappear.  Fold in the white chocolate.  Even distribute the batter between the cupcake liners.  Bake for 20 to 23 minutes or until a toothpick inserted into the centre comes out with moist crumbs.  Let cool completely on a wire rack before frosting.

To ice the cupcakes, I used my go-t0 Swiss Meringue Buttercream.  Linda uses a similar icing and tints it with pureed and strained raspberry juice.  You may opt to use gel food coloring as I've done so here, or try her delicious berry version!  Add in a tablespoon of raspberry puree at a time until desired consistency and flavor is achieved.

For the Decoration
Fit a piping bag with a small petal tip (I used Wilton 104), and fill halfway with buttercream.  For the center of the rose, pipe a tight spiral keeping the tip perpendicular to the top of your cupcake with the narrow end pointed up. Always with the narrow end away from the surface of the cupcake, pipe THREE overlapping petals around the center.  Next, continue around with a new layer and pipe FIVE overlapping petals around the center.  For the last row of petals, pipe SEVEN to EIGHT petals.

I could go on about how to pipe a buttercream rose in more detail, but let's just do ourselves all a favor and go search YouTube instead, hehe.  Seriously, I could try to describe how to do it, but there are already so many great resources and videos online that really show you how to do this.

 

But, if you'd rather see me in action... be sure to follow me on Instagram!  I'll be uploading a how-to video later this week =)

 

Last, but not least, be sure to enter to win a copy of My Sweet Kitchen!

Chocolate Fudge Layer Cake with ombré chocolate filling

FOUR layers of classic chocolate cake, velvety fudge frosting, and chocolate ombré filling!

Chocolate Fudge Layer Cake with ombré chocolate filling.

You guys!  Life is good.  And a giant slice of this Chocolate Layer Cake with ombré filling makes it even sweeter.  I’ve been meaning to share this recipe with you all for a few weeks now, but other than “Make and eat this chocolate cake because it is amazing!,” I don’t really have too much to say about it. 

Fortunately, this cake (and photos) really speaks for itself.  But if you want to dive deeper into my complicated brain (because that’s why you truly follow this blog, right? LOL), here is a story about nothing…

Chocolate Fudge Layer Cake with ombre chocolate filling
Chocolate Fudge Layer Cake with ombre chocolate filling.

As my mother-in-law likes to simply say, “Life is good.”  I am very grateful for the beautiful life I am currently living, but let me tell you, "adulting" can be rather dull and ordinary to talk about.  If I would have started this blog in my 20’s, I could fill these posts with a hundred stories about love and heartbreak, ditching my original life plan and finding my passion for pastry, thinking I know everything about life at age 23, and all of the other struggles post-grad girls go through once thrust back into the real world.  There would be an endless supply of dramatic anecdotes that would flow from my fingertips to my keyboard to your screens. 

But at 32, things are just not as complicated or dramatic anymore (for the most part – for now, at least).  We don’t have time to travel much, but find enjoyment from simple things like cooking a nice meal at home or going for a walk on the seawall.  Things are just starting to settle down more.  Does anyone else kind of feel this way at this stage in life?  Are we boring or just happy?

We have a routine.  There aren’t too many high and lows in our everyday lives.  Brett works a 9-5 that he loves, and we just hired a new nanny to help me with the toddler on days I need to work more from home. The Huff household is becoming pretty vanilla.  But sometimes vanilla can be so simple pure and tasty and wonderful.  We aren’t living a lavish life of luxury nor struggling to swim and survive, but we couldn’t be happier or grateful at this stage in our lives.

Don’t get me wrong though; life certainly isn’t perfect (says the girl who just spilled her leftovers on the keyboard).  I definitely don’t think I have everything figured out, and I am sure there is much more craziness to come.  I’m not saying that I am tapped out of stories or that we won’t have wild adventures to share in the future, but I wanted to stop and appreciate the calm between storms. Today, life is good. 

Chocolate Fudge Layer Cake with ombré chocolate filling.
Chocolate Fudge Layer Cake with ombré chocolate filling.
Chocolate Fudge Layer Cake with ombre chocolate filling.

Now is the time to enjoy the mundane and find every day beauty in the little things, or at least until Everett wakes up from his nap and hurricanes through the living room for the 38th time this week…But for those moments, and everything else in between, there is always chocolate cake to make life a little sweeter.

Okay, that’s all!  Happy Wednesday!  Now go eat some chocolate cake.

 

Find my full recipe over on Brit.Co

Chocolate Fudge Layer Cake with ombré chocolate filling.

Blood Orange Bundt Cake + Pound Cake Talk

Pretty pink glazed Blood Orange Bundt Cake.  Tender with  a burst of citrus, be sure to make this blushing beauty while blood oranges are still in season!

Blood Orange Bundt Cake with Pink Glaze

I’ve embarked on a very important baking journey.  And since I am not quite there yet, I invite you all to join me on my quest to finding the perfect lemon pound cake recipe.  This Blood Orange Bundt Cake is pretty darn close to perfection, but the ingredients list feels a bit too lengthy for something so simple.  I’ve included the recipe for this gorgeous cake at the end of the post for those willing to go the extra mile (it’s totally worth it!), but let’s take a moment to talk about what I’ve discovered about perfecting pound cake so far…

Blood Orange Bundt Cake with Pink Glaze
Blood Orange Bundt Cake with Pink Glaze
Blood Orange Bundt Cake with Pink Glaze
Blood Orange Bundt Cake with Pink Glaze

I’m sure most of you already know this, but the Pound Cake first got its name because the original recipe was made up of a pound of each of the four main ingredients – butter, sugar, flour, and eggs.  In fact, any cake recipe that follows this 1 : 1 : 1 : 1 ratio will yield similar results.  But as recipes develop, over time many pound cakes have strayed from this exact ratio, like substituting a portion of the butter for oil or using egg yolks for a tenderer crumb.  Pound Cake purists might argue that only the original recipe is actually a Pound Cake, but I don’t know any of those people so let’s move on…

For a time longer than I can comfortably admit, I was so confused between pound cakes and Bundt cakes.  Okay, I might still be a little confused.  But to my understanding, the only real difference is the pan.  Bundt is actually a trademarked name by Nordicware and is more representative of the shape rather than the cake (since other types of cakes besides pound cakes can be made in the pan).  This got me thinking – does the texture of the cake change depending on the type of pan it is baked in? 

If you think about it, there is reason to believe that yes, the texture may change between a cake baked in loaf pan vs Bundt pan vs round layer cake pans.  They are all different shapes, hold different amounts of batter, and will require different bake times, so you could probably conclude that the results may vary.

In my own experiment, the deeper, heavily fluted Bundt pan (used for the cake in these photos), yielded a cake that was a touch denser and not nearly as moist as the same recipe baked in a more classic Bundt pan.  Not only did the more decorative cake need an additional 10 to 15 minutes in the oven, according to this article, the leavening agents probably had to work harder in the deep pan and may not have been as effective – resulting in a denser crumb.  Both were delicious, but the cake photographed did dry out faster than the other.

I brought up my concerns with Amy of Constellation Inspiration, and she admitted to having varying results after baking the exact same recipe once in a loaf pan and then again in a very detailed Bundt pan, thus further confirming my theory.  Pretty interesting, no?  So in my quest for finding the perfect lemon pound cake recipe, I’m left with this question – is there a universal recipe that works beautifully in both a loaf pan and a decorative Bundt pan without either being too greasy, dry, or heavy?  And what about a tube pan?  The quest continues, but please enjoy this Blood Orange Bundt Cake while blood oranges are still in season.  More to come...

Blood Orange Bundt Cake with Pink Glaze
Blood Orange Bundt Cake with Pink Glaze

Blood Orange Bundt Cake
1 ½ cups cake flour
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
zest of 1 lemon
zest of 1 blood orange
2 cups granulated sugar
3 whole eggs
2 egg yolks
¼ cup grapeseed or canola oil
½ cup sour cream
½ cup whole milk
about ¼ cup fresh blood orange juice

Pre-heat oven to 350 degrees.  Liberally grease then flour all of the nooks and crannies of a Bundt pan and set aside.

Sift together the dry ingredients and set aside.

In the bowl of a stand mixer, beat the butter with the paddle attachment on medium speed until smooth.  Meanwhile, rub the citrus zest into the sugar with your fingertips until fragrant.  Add the sugar (and zest) to the butter and cream together on medium-low until light and fluffy, 3 to 4 minutes).

Stop the mixer and scrape down the bowl.  With the mixer on low, add in the eggs and yolk – one at a time.  Add in the oil and mix until combined.  Stop the mixer and scrape down the bow.

With the mixer on low, carefully add in the half of the dry ingredients.  Once combined, add in the sour cream, milk, and orange juice.

Add in the remaining dry ingredients and mix on medium-low until the last bits of flour are incorporated.
Pour the batter into the prepared pan.  Bake for 45 to 55 minutes, until a thin knife inserted into the center comes out clean.

Cool for only 10 to 15 minutes – or until just cool enough to lift the pan without burning your fingertips.  Place a cooling rack or cutting board on top of the cake (the bottom) and flip the cake pan right-side up to unmold the cake.  The cake should still be warm or it may stick to the pan if cooled for too long.  Loosen the edges gently with a flexible rubber spatula, but refrain from running a knife around the edges or you may cut into the sides of the decorative cake.

 

Blood Orange Glaze
3 to 4 tablespoons fresh blood orange juice
1 cup confectioner’s sugar

Whisk together the juice and sugar until they form a smooth, thick glaze.  Add more juice and/or sugar until desired consistency is achieved.

 

Are you an expect Bundt maker?  Please share your wisdom!!