Blood Orange Coffee Cake is a delightful treat, perfect for coffee lovers and citrus enthusiasts alike. This cake combines the rich and buttery flavor of a traditional coffee cake with the zesty brightness of blood orange, creating a dish that is both comforting and refreshing. The vibrant color and unique flavor of blood oranges elevate this cake beyond the ordinary, making it a stunning centerpiece for any breakfast or brunch gathering.

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 remember the first time I made a blood orange coffee cake. It was the peak of citrus season, and I was curious about incorporating these gorgeous oranges into one of my favorite baked goods. The result was absolutely divine! Each bite was bursting with flavor, and the warm, fragrant aroma filled my kitchen. It quickly became a requested recipe among friends and family, and I am excited to share it with you. You’ll find that it’s an easy bake with fabulous results—perfect for impressing guests or simply treating yourself to something special.

Why You’ll Love This Recipe

Irresistible Flavor: The sweet, tangy notes of blood orange create a refreshing contrast to the buttery cake.
Simple & Quick: This cake is easy to whip up, and it bakes in about an hour—perfect for any occasion.
Eye-Catching Appeal: The rich color of blood oranges gives this cake an impressive look, making it a showstopper on any table.
Flexible Serving: Enjoy it for breakfast, brunch, or as an afternoon snack with your favorite coffee!
Diet-Friendly Options: Substitute crème fraiche with Greek yogurt for a lighter option, or explore gluten-free flours for an alternative.

Ingredients You’ll Need

1/2 cup (107 grams) light brown sugar: Adds depth of flavor and moistness to the streusel topping.
1/2 cup (60 grams) all-purpose flour: Used in the streusel for the perfect crumbly texture.
1 tablespoon cinnamon: Provides warm, aromatic notes that complement the orange flavor.
1/2 stick (2 ounces) cold butter, cut into small cubes: Essential for creating a rich, crumbly streusel topping.
2 sticks (226 grams) butter, at room temperature: This is the foundation of the cake batter, lending moisture and richness.
1-1/2 cups (297 grams) granulated sugar: Sweetens the cake and helps to create a tender crumb.
2 tablespoons freshly grated blood orange zest: This zest infuses the cake with vibrant citrus flavor.
3 cups (360 grams) all-purpose flour: Forms the base of the cake, providing structure.
2 teaspoons (8 grams) baking powder: Helps the cake rise nicely for a fluffy texture.
1/2 teaspoon (3 grams) baking soda: Works with the acidic crème fraiche to give lift.
Pinch of kosher salt: Balances the sweetness and enhances the flavors.
3 large eggs: Contributes moisture and helps bind the ingredients together.
2 teaspoons vanilla extract: Adds a lovely aroma and flavor depth to the cake.
1/2 teaspoon fior di sicilia, optional: A floral essence that can enhance the orange flavor if desired.
1 cup (8 ounces) crème fraiche or sour cream: Adds moisture and richness to the cake.
2 to 3 tablespoons freshly squeezed blood orange juice: Intensifies the orange flavor in the cake.
1/2 teaspoon vanilla extract: Adds sweetness and complex flavor to the glaze.
1/4 teaspoon fior di sicilia, optional: For an extra layer of aromatic flavor in the glaze.
1-1/4 cups (142 grams) powdered sugar: Sweetens and helps thicken the glaze for a perfect drizzle.

How to Make Blood Orange Coffee Cake

Preheat the oven: To begin, preheat your oven to 350°F. Grease and flour a 9- or 10-inch Bundt pan, ensuring you don’t use nonstick spray. This will help the cake release beautifully once baked.

Make the streusel: In a bowl, combine 1/2 cup light brown sugar, 1/2 cup all-purpose flour, and 1 tablespoon cinnamon. Mix well. Now, add the 1/2 stick cold butter, working it with your fingers into the mixture until it resembles sand. Set aside and let those fragrant aromas develop.

Cream the butter: In the bowl of a stand mixer fitted with a paddle attachment, beat 2 sticks of room-temperature butter on medium speed until soft and creamy. In a separate small bowl, combine 1-1/2 cups granulated sugar with 2 tablespoons freshly grated blood orange zest and rub them together with your fingers to release the zest’s oils. Add this zesty combination to the butter and beat on medium speed until the mixture is light and fluffy—this should take about 5 minutes. Don’t forget to scrape down the sides and bottom of the bowl as needed.

Combine dry ingredients: In a medium mixing bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of kosher salt. This step ensures that the leavening agents are evenly distributed throughout the flour.

Incorporate the eggs: With the butter-sugar mixture, add 3 large eggs, one at a time, and beat for 1 minute after each addition. Then, add 2 teaspoons vanilla extract and 1/2 teaspoon fior di sicilia (if using) and mix until combined. Next, incorporate 1 cup crème fraiche to give the cake its moist texture.

Mix in the flour: Gradually mix in the dry ingredients in two batches at low speed. Once the flour is almost fully combined, stop the mixer and finish folding it gently with a spatula. The batter will be quite thick, but that’s how we want it!

Layer the batter: Spoon half of the thick batter into your prepared Bundt pan and spread it out gently. Then, sprinkle half of the streusel mixture evenly over the top. Repeat this process with the remaining batter and then finish with the rest of the streusel. This layering creates delightful pockets of texture and flavor within the cake.

Bake the cake: Transfer the pan to your preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. When the cake is fragrant and golden, you’ll know it’s time to take it out. Let it cool in the pan for 15 minutes before carefully inverting it onto a wire rack, allowing gravity to do its job in loosening the cake.

Prepare the glaze: Once your cake has cooled completely, mix together 1-1/4 cups powdered sugar, 2 to 3 tablespoons freshly squeezed blood orange juice, 1/2 teaspoon vanilla extract, and 1/4 teaspoon fior di sicilia (if using) in a small bowl until smooth. Drizzle this vibrant glaze over the cooled cake for an elegant finish.

Storing & Reheating

To store your blood orange coffee cake, keep it at room temperature for up to 2 days, covered with a cake dome or plastic wrap. If you’d like to extend its freshness, refrigerate it for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge and reheat in a 350°F oven for about 10-15 minutes to refresh its texture and flavor.

Chef’s Helpful Tips

Avoid overmixing your batter after adding flour—this can lead to a tougher cake. Mix gently until just combined.
Ensure butter and eggs are at room temperature for an even texture and better emulsion.
If your batter seems too thick, a splash of milk or additional blood orange juice can loosen it up.
Use fresh blood oranges for the best flavor and vibrant color! If unavailable, regular oranges work too but will have a different taste.
For a festive twist, consider adding a handful of chopped nuts to the streusel.

Blood Orange Coffee Cake offers a beautiful balance of zesty and sweet flavors, making it a standout dessert or brunch option. Whether you’re gathering with friends or just craving a cozy treat at home, this recipe is sure to satisfy. So why not roll up your sleeves and give it a try? I guarantee it will bring a splash of sunshine to your day. Enjoy every bite and feel free to make this recipe your own!

Recipe FAQs

Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges add a unique flavor and color, regular oranges can be used as a substitute. Keep in mind that the cake will have a slightly different taste profile, but it’ll still be delicious!

What can I use if I don’t have crème fraiche?

If crème fraiche isn’t available, you can substitute with sour cream or plain Greek yogurt. These alternatives will also maintain the cake’s moisture and richness.

How do I prevent the cake from sticking to the pan?

Make sure to butter and flour your Bundt pan thoroughly, which helps create a non-stick surface. Avoid nonstick spray, as it can sometimes lead to sticking in Bundt pans.

Can I make this cake ahead of time?

Yes! You can make the cake a day in advance. Just store it covered at room temperature. If you’d like, drizzle the glaze on right before serving for the freshest taste.

More Desserts & Appetizers Recipes

Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Blood Orange Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Blood Orange Coffee Cake features a delightful combination of zesty flavors and a buttery crumb. Simple to prepare, it’s the ideal sweet treat for any occasion!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Butter and flour a 9- or 10-inch Bundt pan (do not use nonstick spray).
For the streusel: Mix brown sugar, flour, and cinnamon in a bowl. Incorporate cold butter into the mixture until it resembles sand.
For the cake: In a stand mixer, beat room temperature butter until creamy. Combine granulated sugar and blood orange zest, rubbing the zest into the sugar, and add to creamed butter. Beat until light and fluffy, about 5 minutes. Scrape the bowl as needed.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Add eggs to the butter mixture one at a time, beating for 1 minute after each. Mix in vanilla and Fior di Sicilia, if using. Add crème fraiche and mix again. Gradually add flour, mixing on low speed until just combined. Finish mixing by hand with a spatula to ensure a thick batter.
Spread half of the batter into the prepared pan. Top with half of the streusel mixture. Add the remaining batter and finish with the remaining streusel. Bake for 45 to 55 minutes until a toothpick comes out clean from the center. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
For the glaze: Combine all glaze ingredients until smooth. Drizzle over cooled cake before serving.

Notes

Use fresh blood oranges for the best flavor.
Be careful not to overmix the batter to maintain the cake’s fluffiness.
Allow the cake to cool completely before icing for a better presentation.