Sour Cream Blood Orange Bundt Cake with Cocoa Filling and a late Christmas dinner

by Irvin on January 14, 2013 · 7 comments

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Sour Cream Blood Orange Bundt Cake with Cocoa Filling by Irvin Lin of Eat the Love. www.eatthelove.com

Even though Christmas was three weeks ago, the season always gets extended in my household because my own family tends to celebrate the holidays in January when we can all get together. I’m usually in Indiana with AJ celebrating Christmas on December 25th, while my sister and her husband are out in the east coast celebrating the holidays with her husband’s family. Mid-January is when my side of the family converge in San Francisco. AJ and I go into a frenzy making food as we host the “Christmas” dinner and are forced to go shopping after the holiday rush, which in theory sounds good, but just means the stress of getting presents for people is extended. Also our Christmas tree becomes a severe fire hazard. So, for our (late) holiday dinner, I decided to make a Sour Cream Blood Orange Bundt Cake with Cocoa Filling. A hybrid holiday dessert, not quite holiday seasonal specific, it is certainly suitable for the holidays with the hint of spice and orange. It’s the sort of cake that can be served after dinner, for breakfast if you are feeling rather sweet in the morning or for afternoon tea, that is, if you happen to be the sort of person who does that sort of thing (and if you do, please invite me over).

Sour Cream Blood Orange Bundt Cake with Cocoa Filling by Irvin Lin of Eat the Love. www.eatthelove.com

I’ve talked a lot about how our apartment is rather tiny, yet somehow AJ and I have been able to fit a large amount of people into the space. We love to entertain, and we always lament the fact that we can’t really do it properly here in our place, but in truth, we make do. If only we had a larger apartment or bigger house, everything would be so much more organized, less clutter! But I also know myself. Like a goldfish, I grow to the space that I live in, and if I were to get a larger place to live I would probably just fill it in more stuff (much to AJ’s chagrin).

Sour Cream Blood Orange Bundt Cake with Cocoa Filling by Irvin Lin of Eat the Love. www.eatthelove.com

In the end, despite the ridiculous amount of new cookbooks I received as presents (and yes, I received two more from my sister, bringing the number of cookbooks I got for Christmas to be NINE) I turned to an old classic by Flo Braker, The Simple Art of Perfect Baking. I made her sour cream cake before and it’s lovely, perfectly moist (a phrase I know many people hate, but I’m going to go with it) and just sweet enough for dessert yet not too sweet that you might find yourself serving up a second slice because one isn’t enough. Plus it has a gorgeous glaze on top that basically makes the cake look like it’s been lacquered.

Sour Cream Blood Orange Bundt Cake with Cocoa Filling by Irvin Lin of Eat the Love. www.eatthelove.com

After a day of cooking, the dinner was a success and my entire family seems to really love the cake, including my aunt who was also in town. She seemed astonished that we made the entire meal ourselves. “It’s all homemade!” she kept on proclaiming to us everything that she could, including our Sweet Potato with Maple Streusel casserole that her and my mom singled out as a highlight. It all made me wonder what she eats back east. More important than that though, as she left with my parents to go back to their vacation rental, she whispered something to my mom in Chinese quietly. My mom turned to me and asked “Could Aunt June bring some cake home with us? She really liked it.” That’s a reason to celebrate in and of itself.

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{ 7 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar January 14, 2013 at 7:00 am

What an awesome recipe. I would go nuts on this cake. Yum!

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Ryan January 14, 2013 at 9:53 am

This looks great! Now, I just need a bundt pan.

My previous plot to convince my partner into letting a bundt pan in the house was to show him picture after picture of fancy, fruit-laden ice rings in punch bowls, and how they not only add visual punch, but also, slowly, refill the punch bowl! The fatal flaw (or from my point of view, brilliance) in this plan was that he would also have to let me get a punch bowl.

I think delicious cake will be a better plan.

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Katie @ Horrific Knits January 14, 2013 at 10:33 am

This looks so good. This may be my birthday cake this year.

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Aimee @ Simple Bites January 14, 2013 at 10:47 am

Beautiful! I’m always looking for a good brunch cake that isn’t too gooey. Lovely recipe!

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Jocelyn (Grandbaby Cakes) January 15, 2013 at 8:34 am

I adore sour cream cakes. It gives it such a rich flavor and so much moistness. I love that you used blood oranges. I just made a dessert using them and posted today. They are just so awesome during this time of year! Great recipe!

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Belinda @zomppa January 15, 2013 at 7:18 pm

The holiday that just keeps on giving…gotta love it. Boy, I’d take the whole cake myself!

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Sadie January 19, 2013 at 9:03 am

I wish I’d gotten 9 cookbooks for Christmas. I didn’t get any this year :(

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