Description

This Blood Orange Coffee Cake is a delightful treat, combining tangy blood oranges with a buttery base. It’s simple to prepare and perfect for sharing at gatherings or enjoying with your morning coffee.

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. Butter and flour a 9- or 10-inch Bundt pan (avoid nonstick spray).
For the streusel: Mix the brown sugar, flour, and cinnamon. Work in the cold butter until it resembles sand.
To prepare the cake: Beat the room temperature butter until creamy. Combine sugar and blood orange zest in a bowl, rub it in with fingers, then add to the butter and mix until fluffy.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
Add eggs to the butter mixture one at a time, mixing for 1 minute after each addition. Then add vanilla extract and fior di sicilia, if used.
Mix in the crème fraiche, then add the flour in two batches, mixing on low. Finish incorporating by hand with a spatula; the batter will be thick.
Spread half of the batter into the prepared pan, sprinkle half of the streusel, then add the rest of the batter and top with the remaining streusel. Bake for 45-55 minutes, until a toothpick comes out clean.
Let cool in the pan for 15 minutes, then invert on a wire rack to cool completely.
For the glaze: Mix all glaze ingredients until smooth, then drizzle over the cooled cake. Slice and serve.

Notes

Ensure all ingredients are measured accurately for the best results.
Optional flavors like fior di sicilia can enhance the cake’s aroma but are not required.
Allow the cake to cool fully before glazing for a beautiful finish.

Nutrition

Serving Size: 1 Slice
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg