⅓ cup fresh squeezed blood orange juice (from about 4-5 medium blood oranges)
1½ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
For the glaze:
1 cup powdered sugar
2 to 2½ tablespoons fresh squeezed blood orange juice
For the candied blood oranges:
½ cup sugar
½ cup water
1 blood orange, washed well
Instructions
Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with non-stick cooking spray.
In a small bowl, mix together sugar and blood orange zest, rubbing together until fragrant and combined. Set aside.
In a large mixing bowl, beat together the prepared sugar and zest and coconut oil and beat until fluffy. Add eggs and vanilla and mix until combined. Add yogurt and blood orange juice, mixing until well combined. Add in flour, baking powder, and salt. Mix until just barely combined.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, add the grapefruit sugar and coconut oil, and blend until fluffy. Add the eggs and vanilla, and continue mixing until fully incorporated. Add the yogurt and grapefruit juice, again continue mixing until fully combine. Add the dry ingredients, and mix until just combined.
Pour batter into the prepared loaf pan. Bake for about 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let cool slightly.
While cake cooks, make the candied blood oranges and glaze. With a serrated knife, slice blood orange as thin as possible. In a large shallow pan, combine ½ cup sugar and ½ cup water. Cook over medium high heat until sugar dissolves. Add orange slices, arranging in a single layer. Lower heat to a simmer, and cook for 20 minutes, flipping slices once during the process. Remove from heat and let cool.
For the glaze, whisk together powdered sugar and 2 tablespoons juice. Add a little more if mixture is too thick (you want it thick, but pourable). Pour onto the slightly cooled, but still a little warm, bread. Let cool completely. Once glaze is set up, arrange cooled candied orange slices on top.