Description
This Blood Orange Coffee Cake is not just beautiful, it’s bursting with flavor! With its rich butter base and a hint of fresh blood orange zest, this cake is perfect for brunches or afternoon tea. The streusel topping adds a delightful crunch, making each slice utterly irresistible. Easy to make and pleasing to the eyes, it’s a delightful treat that will impress your guests!
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 your oven to 350°F and butter and flour a 9- or 10-inch Bundt pan, avoiding nonstick spray.
- For the streusel, mix together brown sugar, flour, and cinnamon thoroughly. Then, work in cold butter with your fingers until the mixture resembles sand.
- In a stand mixer, cream the room temperature butter on medium speed until soft and creamy. Combine granulated sugar and blood orange zest in a small bowl, rub together, and add to the butter, mixing until light and fluffy, about 5 minutes.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Add eggs one at a time to the creamed butter and sugar, mixing for 1 minute after each addition. Then mix in vanilla extract and optional Fior di Sicilia, followed by crème fraiche. Gradually add the flour mixture in two batches, mixing on low. Use a spatula to finish incorporating the batter by hand until thick.
- Spread half of the batter in the Bundt pan, sprinkle half of the streusel over it, add the remaining batter, and top with the remaining streusel. Bake for 45 to 55 minutes until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- For the glaze, mix all ingredients until smooth and drizzle over the cooled cake before slicing and serving.
Notes
Make sure the butter is at room temperature for easier mixing.
You can substitute sour cream for crème fraiche if needed.
For added flavor, consider using fresh blood orange juice in the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg