Blood Orange Coffee Cake is not your everyday coffee cake; it’s a luxurious bake that combines the bright, glorious flavors of blood oranges with a buttery cake and crunchy streusel topping. The vibrant orangey hue, strikingly beautiful and bold, makes this dish feel like a festive treat, no matter the season. Each bite bursts with citrus notes balanced perfectly by the sweet, rich texture of the cake, making it completely irresistible. Whether paired with your morning coffee or served as a delightful dessert, this cake is sure to impress.

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

My first experience baking blood orange coffee cake was on a chilly Sunday morning when I craved something warm and flavorful. The sweet, tangy aroma filled my kitchen, and I couldn’t resist sneaking a slice straight from the oven—let’s just say it didn’t last long! The combination of fluffy cake, buttery streusel, and zesty glaze creates a symphony of flavors that’s far superior to anything you might find at a café. Trust me, once you try making this at home, you’ll never look back.

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in about an hour, making it a great baking option for both novice and seasoned bakers.
Irresistible Flavor: The marriage of sweet blood oranges and buttery cake creates a deliciously vibrant taste that few can resist.
Eye-Catching Appeal: Its stunning orange hue and rustic appearance in a Bundt shape make it a showstopper for any gathering.
Flexible Serving: Perfect any time of day—whether for breakfast, snack time, or dessert, it fits right in!
Diet-Friendly Options: Swap in non-dairy Alternatives for crème fraiche or use gluten-free flour for a crowd-pleasing variation.

Ingredients You’ll Need

1/2 cup (107 grams) light brown sugar: Adds moisture and a hint of caramel flavor. Dark brown sugar can be used for a deeper taste.
1/2 cup (60 grams) all-purpose flour: Used in the crumb topping. If you need a gluten-free option, consider almond flour or a gluten-free blend.
1 tablespoon cinnamon: Brings warmth and spice. Feel free to adjust to your preferences.
1/2 stick (2 ounces) cold butter, cut into small cubes: Essential for creating a crumbly streusel. Make sure it’s really cold for the best texture.
2 sticks (226 grams) butter, at room temperature: This creates a beautifully light and fluffy batter.
1-1/2 cups (297 grams) granulated sugar: For sweetness and to help with the cake’s structure. You can replace some with splenda if you’re looking for a lower sugar option.
2 tablespoons freshly grated blood orange zest: This is where the cake gets its lovely citrus flavor; don’t skip it! Regular orange zest can work in a pinch.
3 cups (360 grams) all-purpose flour: Provides the base for the cake. Avoid using self-rising flour since it contains added leavening.
2 teaspoons (8 grams) baking powder: A must for helping the cake rise.
1/2 teaspoon (3 grams) baking soda: Complementary leavening; be careful, as too much can affect the taste.
Pinch of kosher salt: Enhances flavors overall. Sea salt is also a good choice!
3 large eggs: Adds moisture and richness to the cake.
2 teaspoons vanilla extract: For a lovely depth of flavor; pure vanilla adds the best aroma.
1/2 teaspoon fior di sicilia, optional: A fragrant citrus flavor that pairs beautifully with blood orange. If you don’t have it, just use vanilla.
1 cup (8 ounces) crème fraiche or sour cream: This makes the cake moist and tender. Greek yogurt can be a substitute if needed.
2 to 3 tablespoons freshly squeezed blood orange juice: For extra citrus flavor in the glaze.
1/2 teaspoon vanilla extract: Repeating this adds complexity to the glaze.
1/4 teaspoon fior di sicilia, optional: Enhances flavor. Again, feel free to rely on vanilla if out of stock.
1-1/4 cups (142 grams) powdered sugar: To sweeten the glaze. Always sift your powdered sugar for a smoother finish.

How to Make Blood Orange Coffee Cake

Preheat the Oven: Preheat your oven to 350°F (175°C). Next, butter and flour the inside of a 9- or 10-inch Bundt pan; avoid nonstick spray to ensure that gorgeous crust.

Make the Streusel: In a bowl, combine 1/2 cup light brown sugar, 1/2 cup all-purpose flour, and 1 tablespoon cinnamon. Use your fingers to work 1/2 stick cold butter into the mix until it resembles sandy crumbs. Set this aside for striking texture.

Prepare the Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, beat 2 sticks of room-temperature butter on medium speed until creamy. In a small bowl, combine 1-1/2 cups granulated sugar with 2 tablespoons blood orange zest; rub the zest into the sugar with your fingers to release oils. Add this mixture to the butter, beating until light and fluffy, around 5 minutes, scraping down the bowl as necessary.

Mix Dry Ingredients: In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of kosher salt, of course. Setting aside is crucial for the next steps.

Combine Wet Ingredients: Once fluffy, add 3 large eggs one at a time, mixing for a minute after each addition. Stir in 2 teaspoons vanilla extract and 1/2 teaspoon fior di sicilia if you are using it. Blend in 1 cup crème fraiche until well combined.

Fold in Dry Ingredients: Gradually add the flour mixture in two increments, mixing at low speed to avoid flour clouds. Stop the mixer before fully incorporated and finish with a spatula to keep the batter thick and rich.

Layer in the Bundt Pan: Scoop half of the batter into your prepared pan and spread it out smoothly, then sprinkle on half of those crumbly streusels. Dollop in the remaining batter as evenly as possible, topping it with the rest of the streusel mixture.

Bake it Up: Slide your pan into the oven and bake for 45 to 55 minutes, until a toothpick comes out clean. That’s when the magical aroma fills your kitchen.

Let it Cool: Remove the cake from the oven and cool for about 15 minutes in the pan. Carefully invert it onto a wire rack; gravity helps get that cake out beautifully!

Make the Glaze: While your cake cools, combine the powdered sugar, 2 to 3 tablespoons freshly squeezed blood orange juice, and 1/2 teaspoon vanilla extract in a bowl until smooth and drizzle-able.

Glaze and Serve: Once the cake is completely cool, drizzle the glaze across the top. Slice up these delicious layers and serve up smiles!

Storing & Reheating

To keep your blood orange coffee cake fresh, store it at room temperature in an airtight container for up to 3 days. If you need to refrigerate, it can last up to a week, but it’s best encapsulated in plastic wrap or a sealed container to maintain its moisture. Freezing is an option too; just wrap the cooled cake tightly in aluminum foil or freezer-safe plastic wrap for up to 3 months. When you’re ready to enjoy, simply let it thaw at room temperature. You might find the texture slightly denser after freezing, so a quick warm-up in the oven can refresh that delightful softness.

Chef’s Helpful Tips

Be gentle when mixing: Overmixing the batter can lead to a dense cake; to keep it light and fluffy, mix just until combined.
Ensure ingredient temperature: Make sure your eggs and butter are at room temperature for a smooth, well-emulsified batter.
Use fresh ingredients: Always use fresh blood oranges for zest and juice to avoid any off-flavors.
Check for doneness early: Every oven bakes differently; start checking for doneness at the 40-minute mark to prevent overbaking.
Consider a make-ahead option: You can bake the cake a day before an event, letting the flavors meld beautifully overnight.

Blood Orange Coffee Cake is not just a treat for the taste buds; it’s a celebration on a plate. The vibrant color and delightful flavor will bring joy to any table. I encourage you to play around with this recipe, perhaps trying different citrus or a flavored glaze to make it uniquely yours! Enjoy every slice!

Recipe FAQs

How do I know when the cake is done baking?

You can tell the cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Also, look for a golden-brown top and edges that slightly pull away from the pan.

Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges do provide a beautiful color and unique flavor, regular navel or cara cara oranges can also work well in this recipe. Just expect a different flavor profile from your coffee cake!

Is it possible to make this cake ahead of time?

Certainly! You can make this cake up to three days in advance; just store it in an airtight container at room temperature. The flavors tend to meld beautifully, making it great for gatherings.

How do I store leftover cake?

Store any leftover blood orange coffee cake in an airtight container at room temperature for up to three days or in the fridge for up to a week. If you want to keep it longer, consider freezing it for up to three months for future enjoyment.

More Desserts & Appetizers Recipes

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: Anna
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 offers an irresistible blend of zesty flavors and a delightful texture, making it an ideal addition to any gathering or cozy morning at home. With simple preparation steps and luscious ingredients, this cake is sure to become a favorite for those who love homemade treats.

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°. Butter and flour the inside of a 9- or 10-inch Bundt pan (do not use nonstick spray!).
To prepare the streusel, combine brown sugar, flour, and cinnamon. Use your fingers to mix in the cold butter until it resembles sand.
For the cake, beat room temperature butter in a stand mixer until creamy. In a small bowl, mix granulated sugar with blood orange zest and rub together. Add to the butter and mix until light and fluffy, about 5 minutes.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Set aside.
After creaming the butter and sugar, add eggs one at a time, beating for 1 minute after each. Mix in vanilla and Fior di Sicilia, if using. Add crème fraiche and combine.
Gradually add the flour to the batter in two batches. Mix on low speed until just combined, then finish incorporating with a spatula.
Layer half of the batter into the prepared Bundt pan. Sprinkle half of the streusel mixture on top. Add the remaining batter and finish with the rest of the streusel. Bake for 45 to 55 minutes, until a toothpick comes out clean.
Once baked, let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
To prepare the glaze, whisk together all glaze ingredients until smooth. Drizzle over the cooled cake before serving.

Notes

Ensure the butter is at room temperature for creamy mixing.
Using fresh blood orange juice and zest enhances flavor significantly.
Allow the cake to cool completely for easier slicing.