Blood Orange Coffee Cake is the perfect blend of tangy sweetness and cozy comfort, an ideal treat for any occasion. This delightful cake features a rich buttery base layered with a heavenly streusel and brightened with the unique flavor of blood oranges. With its beautiful orange-hued interior and fragrant zesty aroma, you’ll find it hard to resist going back for that second slice!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blood Orange Coffee Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blood Orange Coffee Cake

I vividly remember the first time I stumbled upon a blood orange coffee cake at a local bakery. Its exquisite color drew me in, and the first bite had me hooked—citrusy, sweet, and just the right amount of richness. This recipe does not disappoint; it delivers the same enchanting experience right from your own oven. Whether it’s a Sunday brunch or a cozy afternoon treat, this sweet indulgence never fails to impress.

Why You’ll Love This Recipe

Simple & Quick: Whip this cake together in about an hour, plus baking time. It’s a breeze!
Irresistible Flavor: The vibrant notes of blood orange combined with the luscious crumble create a flavor explosion.
Eye-Catching Appeal: Its bright color and elegant presentation will wow your friends and family.
Flexible Serving: Perfect for breakfast, brunch, or an afternoon snack.
Diet-Friendly Options: Can be adapted to meet gluten-free needs with simple swaps.

Ingredients You’ll Need

1/2 cup (107 grams) light brown sugar: Adds a deep, caramel-like sweetness to the streusel. You can substitute with granulated sugar, though it won’t have the same depth of flavor.
1/2 cup (60 grams) all-purpose flour: Used in the streusel for structure. If gluten-free, substitute with a gluten-free flour blend.
1 tablespoon cinnamon: Infuses warmth and spice into the streusel. Feel free to adjust the quantity to suit your taste.
1/2 stick (2 ounces) cold butter, cut into small cubes: This helps create a crumbly texture in the streusel. Keep it cold for the best results.
2 sticks (226 grams) butter, at room temperature: Provides richness to the cake. Make sure it’s softened for easy mixing.
1-1/2 cups (297 grams) granulated sugar: The primary sweetener in the cake, yields a fluffy texture. Brown sugar can be used, but it will alter the flavor slightly.
2 tablespoons freshly grated blood orange zest: Elevates the cake with zesty orange flavor. If you can’t find blood oranges, regular oranges work well.
3 cups (360 grams) all-purpose flour: Forms the bulk of the cake. Again, a gluten-free flour can be used if needed.
2 teaspoons (8 grams) baking powder: Key leavening agent for a fluffy cake. Ensure it’s fresh for best results.
1/2 teaspoon (3 grams) baking soda: Works in conjunction with the baking powder for optimal rise.
Pinch of kosher salt: Enhances overall flavor without making the cake taste salty.
3 large eggs: Essential for structure and moisture. Use room temperature eggs for the best mixing results.
2 teaspoons vanilla extract: Adds a warm, rich flavor to the cake. Pure vanilla extract is always preferred.
1/2 teaspoon fior di sicilia, optional: This floral extract enhances the citrus notes. If not available, you can skip it or substitute with additional vanilla extract.
1 cup (8 ounces) crème fraiche or sour cream: Keeps the cake moist and adds a subtle tang. Greek yogurt can also serve as a good alternative.
2 to 3 tablespoons freshly squeezed blood orange juice: Enhances the citrus flavor; adjust to taste.
1/4 teaspoon fior di sicilia, optional: Just a hint for added depth; omit if not on hand.
1-1/4 cups (142 grams) powdered sugar: Used for the glaze; adds sweetness and a lovely finish to your cake.

How to Make Blood Orange Coffee Cake

Preheat the oven: Set your oven to 350°F. Prepare a 9- or 10-inch Bundt pan by buttering and flouring it thoroughly, ensuring the cake releases easily.

Make the streusel: In a mixing bowl, combine 1/2 cup light brown sugar, 1/2 cup all-purpose flour, and 1 tablespoon cinnamon. Stir the mixture, and using your fingers, work in the 1/2 stick cold butter until it resembles coarse sand. Set aside.

Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat 2 sticks of room-temperature butter on medium speed until soft and creamy. In a separate bowl, combine 1-1/2 cups granulated sugar and 2 tablespoons freshly grated blood orange zest, rubbing the zest into the sugar. Add this mixture to the butter and beat until light and fluffy, about 5 minutes. Scrape down the bowl as needed.

Combine dry ingredients: In another medium bowl, mix together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of kosher salt. This helps to ensure even distribution of the leaveners throughout the batter.

Incorporate eggs and other wet ingredients: With the mixer running, add 3 large eggs, one at a time, mixing well after each addition. Pour in 2 teaspoons vanilla extract and 1/2 teaspoon fior di sicilia, if using, and mix to combine. Then, add 1 cup crème fraiche and mix again until smooth.

Add flour mixture: Gradually add the flour mixture in two parts, mixing on low speed just until incorporated. Stop the mixer and finish incorporating by hand with a spatula. The batter will be very thick, which is perfect for our cake.

Layer the batter: Spoon half of the batter into the prepared Bundt pan, smoothing it out. Sprinkle half of the streusel mixture over this layer. Add the remaining batter on top, spreading it carefully, and finish with the remaining streusel.

Bake: Place the pan in the oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. You’ll know it’s done when the edges are golden and the scent of blood orange fills your kitchen.

Cool and invert: Once baked, let the cake cool in the pan for about 15 minutes. Carefully invert it onto a wire rack and allow it to cool completely. Trust that gravity will release it from the pan when it’s ready!

Prepare the glaze: In a small bowl, whisk together 1-1/4 cups powdered sugar, the juice from your blood oranges, and 1/4 teaspoon fior di sicilia if using. Adjust the consistency with more juice or sugar as necessary until smooth.

Finish and serve: Drizzle the glaze over the cooled cake, allowing it to cascade beautifully down the sides. Slice the cake and serve it to eager guests; they’ll be sure to come back for seconds!

Storing & Reheating

Store any leftover Blood Orange Coffee Cake at room temperature in an airtight container for up to 3 days. You can refrigerate it for up to a week; just be sure to keep it well-sealed to maintain moisture. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply reheat slices in the microwave for 15-20 seconds or enjoy them cold; the flavors freeze remarkably well!

Chef’s Helpful Tips

Check your baking powder and baking soda for freshness; old leaveners can lead to a dense cake.
Make sure your butter is softened, not melted, when creaming with sugar; this helps achieve a light and airy texture.
Use room temperature eggs as they incorporate better into the batter, fostering a nice rise.
For an added flavor twist, try mixing in chopped nuts or chocolate chips with the batter or streusel.
If time permits, make the batter a day ahead. Let it rest in the fridge overnight; the flavors will deepen wonderfully!

This Blood Orange Coffee Cake is not just a feast for the taste buds; it’s a vibrant centerpiece for your table. The zingy orange flavor complements the richness perfectly, making each bite a delightful discovery. With easy preparation and robust flavors, it’s sure to become a favorite in your baking repertoire. Don’t hesitate to experiment with different toppings or sides—perhaps a dollop of whipped cream or fresh berries to brighten the presentation. Enjoy every slice!

Recipe FAQs

Can I use regular oranges instead of blood oranges?

Absolutely! If blood oranges are unavailable, regular oranges work perfectly fine. The flavor profile will change slightly, but the cake will still be delicious.

How should I store leftovers?

Store leftover cake at room temperature in an airtight container for up to three days, or refrigerate for up to a week. Make sure it is well-wrapped to maintain moisture.

Can I freeze the cake?

Yes, you can freeze the Blood Orange Coffee Cake! Wrap it tightly in plastic wrap and then in foil or a freezer bag for up to three months. To enjoy, thaw at room temperature or reheat slices in the microwave.

What can I substitute for crème fraiche?

If you can’t find crème fraiche, sour cream or plain Greek yogurt makes a great substitute, adding a similar tang and moisture to the cake.

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Blood Orange Coffee Cake

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Author: Peter
Prep Time: N/A
Cook Time: 45-55 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Blood Orange Coffee Cake is incredibly flavorful with a rich buttery texture and a sweet streusel topping. It’s made with fresh blood orange zest and juice, making it a delightful treat for any occasion. Baking this cake is straightforward, making it a perfect choice for anyone craving a homemade dessert.

Ingredients

Scale

1/2 cup (107 grams) light brown sugar
1/2 cup (60 grams) all-purpose flour
1 tablespoon cinnamon
1/2 stick (2 ounces) cold butter, cut into small cubes
2 sticks (226 grams) butter, at room temperature
1–1/2 cups (297 grams) granulated sugar
2 tablespoons freshly grated blood orange zest
3 cups (360 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1/2 teaspoon (3 grams) baking soda
pinch of kosher salt
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon fior di sicilia, optional
1 cup (8 ounces) crème fraiche or sour cream
2 to 3 tablespoons freshly squeezed blood orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon fior di sicilia, optional
1–1/4 cups (142 grams) powdered sugar

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Instructions

Preheat the oven to 350°F and prepare a 9 or 10-inch Bundt pan with butter and flour.
For the streusel, mix brown sugar, flour, and cinnamon. Work in cold butter until the mixture resembles sand.
For the batter, beat room temperature butter until creamy. Combine granulated sugar and blood orange zest, and rub the zest into the sugar. Add to the butter and beat until fluffy.
In a separate bowl, mix flour, baking powder, baking soda, and salt; set aside.
Add eggs to the butter mixture one at a time, mixing well after each. Add vanilla and optional Fior di Sicilia, then mix in crème fraiche.
Incorporate the flour mixture in two batches, mixing on low speed, and finish by hand to keep batter thick.
Pour half of the batter into the Bundt pan, sprinkle with half of the streusel, then add remaining batter and top with the rest of the streusel.
Bake for 45 to 55 minutes until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert to cool completely on a wire rack.
For the glaze, mix powdered sugar with enough blood orange juice until smooth. Drizzle over cooled cake and serve.

Notes

Ensure butter is at room temperature for better creaming with sugar.
Fior di Sicilia adds a unique flavor but can be omitted if unavailable.
Allow the cake to cool completely to prevent breaking when inverting.