Make the most of winter citrus with this moist cake topped with crunchy almonds.
2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 cup (2 sticks) butter, softened
1 1/4 cups sugar, divided
4 large eggs
2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup whole milk
1 blood orange
1/2 cup sliced almonds, toasted
Preheat oven to 350°F. Grease a 9x5-inch loaf pan. Grate zest from the lemon, reserving lemon. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, with stand or hand mixer, beat the butter until fluffy. Gradually beat in 1 cup sugar, then the eggs, 1 at a time, until very light, stopping and scraping side of bowl occasionally. Beat in the extracts and lemon zest.
Gradually beat in flour mixture and milk, alternating. Transfer to prepared pan. Bake 50–55 min., until a toothpick inserted into center comes out clean.
Meanwhile, with a sharp paring knife, cut away all the peel from the blood orange and grapefruit. Into medium bowl, cut segments from between membranes. Squeeze ½ cup juice from pulp into bowl. Squeeze 2 tsp lemon juice from reserved lemon into mixture. Stir in the remaining ¼ cup sugar. Let stand.
Cool cake 10 min. on wire rack, then remove from pan and cool completely. To serve, cut into slices and spoon citrus mixture on top. Garnish with the almonds.