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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg