Blood Orange Coffee Cake
There’s something uniquely comforting about a moist coffee cake, especially when it’s infused with the vibrant essence of blood oranges. This delectable treat combines the buttery richness of cake with subtle citrus notes that brighten every bite. The cake has a tender crumb and a sweet, crunchy streusel topping that beckons for a warm cup of coffee or tea alongside it.
Table of Contents
Each time I make this Blood Orange Coffee Cake, I’m transported back to the sun-drenched orchards where the fragrant aroma of citrus blossoms fills the air. It’s a delightful centerpiece for a brunch table or an indulgent afternoon snack. Plus, the vivid color of the blood orange creates a stunning visual appeal, making it the perfect showstopper for gatherings. Trust me, you’ll want to share this recipe with everyone you know!
Why You’ll Love This Recipe
- Simple & Quick: It’s easy to whip up, making it perfect for both seasoned bakers and beginners.
- Irresistible Flavor: The combination of zesty blood orange and rich butter creates a truly delectable taste.
- Eye-Catching Appeal: Its beautiful orange hue and stunning streusel topping make it a feast for the eyes.
- Flexible Serving: Perfect for brunch, snacks, or dessert, it’s versatile for any occasion.
- Diet-Friendly Options: Easily adaptable with low-fat dairy or gluten-free flour.
Ingredients You’ll Need
- 1/2 cup (107 grams) light brown sugar: Adds moisture and depth; can substitute with granulated sugar for a less complex flavor.
- 1/2 cup (60 grams) all-purpose flour: Helps bind the streusel; whole wheat flour can be a healthier alternative.
- 1 tablespoon cinnamon: Warm spice that complements the orange; you might consider nutmeg for a slight twist.
- 1/2 stick (2 ounces) cold butter, cut into small cubes: Cold butter makes for a crumbly, crunchy streusel; ensure it’s not melted.
- 2 sticks (226 grams) butter, at room temperature: This soft butter keeps the cake tender; try not to use margarine for best results.
- 1-1/2 cups (297 grams) granulated sugar: Sweetness that balances the tartness of the orange; could be reduced if desired.
- 2 tablespoons freshly grated blood orange zest: This is crucial for enriching the cake with bright citrus flavor; use lemon zest if blood oranges are unavailable.
- 3 cups (360 grams) all-purpose flour: Forms the base of the cake; gluten-free blend can replace for a GF option.
- 2 teaspoons (8 grams) baking powder: Helps the cake rise; ensure it’s fresh for best action.
- 1/2 teaspoon (3 grams) baking soda: Aiding in lift, particularly with the acidity of orange juice; omitted if using self-rising flour.
- Pinch of kosher salt: Enhances sweetness and balances flavors; table salt is a suitable alternative.
- 3 large eggs: Brings structure and richness; room temperature eggs work best for even mixing.
- 2 teaspoons vanilla extract: Boosts flavor depth; pure extract is preferred for maximum flavor.
- 1/2 teaspoon fior di sicilia, optional: Adds a unique floral note; act as a great substitute for vanilla if desired.
- 1 cup (8 ounces) crème fraiche or sour cream: Ensures moisture and richness in the cake; Greek yogurt is a great low-fat alternative.
- 2 to 3 tablespoons freshly squeezed blood orange juice: The liquid component for the batter; can substitute with another citrus juice.
- 1/2 teaspoon vanilla extract: A touch more for balance and flavor; totally optional but recommended.
- 1/4 teaspoon fior di sicilia, optional: To enhance the cake’s aroma; skip if unavailable.
- 1-1/4 cups (142 grams) powdered sugar: Essential for the glaze; make your own by blending granulated sugar if you’re out.
How to Make Blood Orange Coffee Cake
Preheat the Oven: Start by preheating your oven to 350°F (175°C). While it’s warming, generously butter and flour a 9- or 10-inch Bundt pan, ensuring every crevice is coated (tip: nonstick spray won’t give you that beautiful crust).
Make the Streusel: In a medium bowl, combine 1/2 cup light brown sugar, 1/2 cup all-purpose flour, and 1 tablespoon cinnamon. Stir to combine, and then incorporate the cold butter, using your fingers to pinch and crumble it until it resembles sand. Set aside.
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, cream 2 sticks of room temperature butter on medium speed until it’s soft and fluffy. This process usually takes about 2-3 minutes.
Add Sugar and Zest: In a small bowl, mix 1-1/2 cups granulated sugar with 2 tablespoons freshly grated blood orange zest. Use your fingers to rub the zest into the sugar — this helps release those fragrant oils. Add this mixture to the butter and beat on medium speed until light and airy, approximately 5 minutes. Don’t forget to scrape the bowl halfway through.
Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of kosher salt. Setting this aside is essential for balanced flavor.
Incorporate Eggs and Cream: Add 3 large eggs to the creamed butter mixture, one at a time, mixing for 1 minute after each addition to ensure thorough blending. Follow up with 2 teaspoons vanilla extract and 1/2 teaspoon fior di sicilia (if using) and blend well. Then, add 1 cup crème fraiche, mixing just until combined.
Mix in the Flour: Gradually add the flour mixture in two batches, stirring on low speed. When it’s nearly incorporated, stop the mixer and finish mixing by hand with a spatula to avoid overmixing — the batter will be thick but shouldn’t be tough.
Layer the Batter: Spoon half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle half of the streusel mix over this layer, then add the remaining batter, followed by the remaining streusel on top.
Bake the Cake: Place the Bundt pan in your preheated oven and bake for 45 to 55 minutes. You’re aiming for a toothpick inserted in the center to come out clean. Once baked, let it cool in the pan for about 15 minutes. Carefully invert it onto a wire rack—patience is key here, as you’re letting gravity help release the cake without breaking it.
Whisk the Glaze: Combine 1-1/4 cups powdered sugar with 2-3 tablespoons of freshly squeezed blood orange juice and 1/2 teaspoon vanilla extract in a bowl. Mix until smooth, adjusting the juice as needed to reach your desired consistency.
Drizzle and Serve: Once the cake is completely cool, drizzle your sweet glaze on top. Slice into generous pieces and enjoy this delightful treat!
Storing & Reheating
This Blood Orange Coffee Cake should be stored at room temperature in an airtight container for about 3 days. If you need to keep it longer, it can be refrigerated for up to a week. To freeze, wrap it tightly in plastic wrap and place it in a freezer bag for up to three months. Thaw at room temperature, and if the cake feels a bit dry after freezing, a quick 5-10 minute warm-up in a low oven can help refresh its moisture and flavor.
Chef’s Helpful Tips
- Avoid Dry Cake: Use room temperature eggs and soft butter. Cold ingredients can prevent the batter from mixing correctly.
- Don’t Overmix: Mix until just combined when incorporating flour. Overmixing can lead to a dense texture.
- Check Freshness: Ensure your baking powder and baking soda are fresh to guarantee a proper rise.
- Make it Your Own: Consider adding nuts like walnuts or pecans to the streusel for a delightful crunch.
- Serve with Style: Dust with additional powdered sugar before serving for a pretty presentation.
This Blood Orange Coffee Cake is not just a treat for the taste buds but a visual delight as well. The bright citrus flavor pairs harmoniously with its rich, moist texture, making it a standout in any dessert lineup. Feel free to experiment with your favorite fruits or nuts to put your own twist on it. I can’t wait for you to try it—enjoy the delightful experience it brings!
Recipe FAQs
Can I use regular oranges instead of blood oranges?
Absolutely! While blood oranges provide a unique flavor and stunning color, standard navel oranges or even mandarins work well. Just ensure to zest and juice them for your cake, and the taste will still be fantastic.
How can I make this recipe gluten-free?
To adapt this recipe for gluten-free needs, you can replace the all-purpose flour with a 1:1 gluten-free flour blend. Many blends work beautifully for baking, just check for added xanthan gum or other binders.
Can I make this cake ahead of time?
Yes, this cake keeps well! You can make it a day ahead and store it covered at room temperature. This can even enhance the flavors overnight. Just drizzle the glaze shortly before serving for the best presentation.
Is it possible to reduce the sugar in the cake?
You can reduce the granulated sugar by up to one-third without drastically affecting the texture. However, keep in mind that the sweetness balances the tartness of the blood oranges, so some sweetness impact may be felt. Adjust based on your preference!
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📖 Recipe Card
Blood Orange Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This Blood Orange Coffee Cake is a delight with its zesty flavor and creamy texture. Easy to prepare, it features fresh orange zest and a buttery streusel, ideal for a sweet treat any time of the day.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Prepare a 9- or 10-inch Bundt pan with butter and flour (avoid nonstick spray).
- For the streusel, mix brown sugar, flour, and cinnamon. Rub in the cold butter until the texture resembles sand.
- In a stand mixer, beat the room temperature butter on medium speed until creamy. Mix granulated sugar with blood orange zest and incorporate into the butter until fluffy.
- Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Add eggs one at a time to the butter mixture, beating for one minute after each addition. Mix in vanilla extract and optional Fior di Sicilia. Then add crème fraiche and mix.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour half of the batter into the prepared pan, sprinkle half of the streusel over it, then layer the remaining batter followed by the remaining streusel. Bake for 45 to 55 minutes until a toothpick comes out clean. Let cool in the pan for 15 minutes, then invert to cool completely on a wire rack.
- For the glaze, blend all glaze ingredients until smooth. Drizzle over the completely cooled cake. Slice and enjoy.
Notes
Make sure your butter is at room temperature for better incorporation with the sugar.
For added flavor, you can enhance the glaze with more blood orange juice if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 215mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
