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

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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.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 22g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg