Blood Orange Coffee Cake is a delightful treat that combines the unique tanginess of blood oranges with a rich, moist cake base. The vibrant hue of blood orange zest adds a pop of color and a refreshing citrusy aroma that captivates from the first bite. This coffee cake is perfect for breakfast or an afternoon snack, offering a glorious balance of sweet and tart that makes it hard to resist. Trust me, this cake is a perfect companion for your morning coffee or an indulgent dessert after dinner.

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

The first time I made this Blood Orange Coffee Cake, I was searching for a way to brighten up a dreary winter day. The moment I pulled it out of the oven, the kitchen was filled with a warm, inviting fragrance that instantly lifted everyone’s spirits. The beautiful golden-brown crust combined with the sugar and citrus glaze creates a shimmering finish that’s simply irresistible. You’ll want to invite friends over just to share this gem — or keep it all to yourself (I won’t tell).

Why You’ll Love This Recipe

Simple & Quick: This cake comes together effortlessly and is ready in about an hour.
Irresistible Flavor: The combination of blood orange and buttery cake offers a uniquely delicious taste experience.
Eye-Catching Appeal: Its stunning appearance makes it perfect for gatherings, special occasions, or just a treat for yourself.
Flexible Serving: Enjoy it for breakfast, as an afternoon treat, or serve it after dinner with a scoop of vanilla ice cream.
Diet-Friendly Options: Can easily be adapted for gluten-free or dairy-free diets with alternative ingredients.

Ingredients You’ll Need

1/2 cup (107 grams) light brown sugar: Adds a rich, molasses-like flavor that deepens the cake’s sweetness; you can substitute granulated sugar if necessary.
1/2 cup (60 grams) all-purpose flour: Used for the streusel topping; a bit of extra flour can help if the mixture is too wet.
1 tablespoon cinnamon: Gives the streusel a warm, spicy note; swap with nutmeg for a different twist.
1/2 stick (2 ounces) cold butter, cut into small cubes: Creates that crumbly texture in the streusel; be sure it’s cold for optimal results.
2 sticks (226 grams) butter, at room temperature: Essential for making the cake rich and fluffy; make sure to leave it out to soften before mixing.
1-1/2 cups (297 grams) granulated sugar: This elevates the sweetness of the cake and balances the tartness of the blood orange.
2 tablespoons freshly grated blood orange zest: Adds a burst of citrus aroma and flavor; feel free to adjust based on your preference.
3 cups (360 grams) all-purpose flour: The foundation of the cake; ensure it’s properly measured for the best texture.
2 teaspoons (8 grams) baking powder: Provides the necessary lift; replacing it with baking soda can alter the rise.
1/2 teaspoon (3 grams) baking soda: Works alongside the baking powder for added leavening; vital for a light crumb.
Pinch of kosher salt: Enhances the overall flavor; don’t skip it, as it balances the sweetness.
3 large eggs: Binds the ingredients and adds moisture; bring them to room temperature for best mixing.
2 teaspoons vanilla extract: Adds depth to the flavor profile; could use other extracts for a different twist.
1/2 teaspoon fior di sicilia (optional): A flavoring that complements citrus beautifully; can be omitted if unavailable.
1 cup (8 ounces) crème fraîche or sour cream: Provides moisture and a slight tanginess; Greek yogurt is a great substitute.
2 to 3 tablespoons freshly squeezed blood orange juice: Adds juice to the batter, enhancing the freshness; adjust to taste.
1/4 teaspoon fior di sicilia (optional): This optional flavor enhances the citrus aroma; if you have it, use it!
1-1/4 cups (142 grams) powdered sugar: Used for the glaze, making it smooth and sweet; sift for a lump-free texture.

How to Make Blood Orange Coffee Cake

Preheat the Oven: Begin by setting your oven to 350°F. Butter and flour the inside of a 9- or 10-inch Bundt pan, as this helps the cake release easily after baking. Avoid using nonstick spray; the butter and flour work best together.

Make the Streusel: In a mixing bowl, combine 1/2 cup (60 grams) all-purpose flour, 1/2 cup (107 grams) light brown sugar, and 1 tablespoon cinnamon. Stir to mix well. Next, use your fingers to work 1/2 stick (2 ounces) of cold butter into the dry ingredients until the mixture resembles wet sand. Set aside for that tasty topping!

Prepare the Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, beat 2 sticks (226 grams) of room temperature butter until soft and creamy. In a separate small bowl, mix 1-1/2 cups (297 grams) granulated sugar with 2 tablespoons freshly grated blood orange zest, using your fingers to rub the zest into the sugar. Add this mixture to the creamy butter and beat on medium speed until light and fluffy, which should take about 5 minutes. Don’t forget to scrape down the sides of the bowl as you go!

Combine Dry Ingredients: In another medium bowl, whisk together 3 cups (360 grams) all-purpose flour, 2 teaspoons (8 grams) baking powder, 1/2 teaspoon (3 grams) baking soda, and a pinch of kosher salt. Set this bowl aside while the buttery goodness continues.

Add Ingredients Gradually: Once your butter and sugar mixture is fluffy, add in the 3 large eggs one at a time, mixing for about 1 minute after each addition. Then mix in 2 teaspoons vanilla extract and the 1/2 teaspoon fior di sicilia if using. Now mix in 1 cup (8 ounces) of crème fraîche until well combined; the batter will be thick.

Combine Wet and Dry: Gradually incorporate the flour mixture in two batches, mixing on low speed until combined. When almost fully incorporated, stop the mixer and fold in the remaining flour using a spatula. This method prevents over-mixing which can make the cake dense.

Layer and Bake: Pour half of the batter into the prepared Bundt pan and use a spoon or your fingers to spread it evenly. Sprinkle half of the streusel mixture over this layer, then spoon on the remaining batter and top with the final streusel. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Once done, let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Make the Glaze: For the glaze, mix 1-1/4 cups (142 grams) powdered sugar with the freshly squeezed blood orange juice and 1/2 teaspoon vanilla extract until smooth. Drizzle this over the cooled cake to create a glossy topping that adds extra sweetness and a citrusy zing.

Storing & Reheating

To store your leftover Blood Orange Coffee Cake, keep it in an airtight container at room temperature for up to 2 days. If you need more time, refrigerate it for about 5 days or freeze it for up to 3 months. To reheat, pop a slice in the microwave for about 15-20 seconds, or place it in a preheated oven at 350°F for about 10 minutes. Just keep in mind that the texture will soften slightly, so a quick warm-up will refresh its flavor and appeal.

Chef’s Helpful Tips

Ensure your butter is at room temperature for easy creaming; cold butter will result in a dense cake.
Be careful not to overmix your batter once the flour is added; this helps maintain a light texture.
Always allow your cake to cool slightly in the pan before inverting it to avoid breakage.
If you’re worried about the cake sticking, consider lining the Bundt pan with parchment paper before buttering it for added insurance.
Experiment with adding nuts or chocolate chips to the batter for a delightful twist!

Blood Orange Coffee Cake is a blend of brightness and comfort that brings a bit of sunshine into your day. The delightful tartness of blood oranges is the star of the show, while the cake itself remains incredibly moist and tender. Whether you’re serving it up for family or keeping it all for yourself, it’s sure to become a beloved recipe in your collection. So go ahead, pour yourself a cup of coffee, slice into that cake, and enjoy every bit of this citrusy confection!

Recipe FAQs

Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges have a unique taste and vibrant color, regular oranges can substitute well. Just note that the flavor will be slightly less intense.

How do I know when the cake is done baking?

You can check for doneness by inserting a toothpick into the center of the cake; if it comes out clean or with a few crumbs attached, it’s ready. The top should also be golden brown.

Can I make this cake ahead of time?

Definitely! This cake stores beautifully, making it perfect for prepping in advance. You can make it a day ahead and let it sit wrapped at room temperature, or freeze it for longer storage and thaw when needed.

What can I serve with blood orange coffee cake?

This cake pairs wonderfully with coffee, tea, or even a light fruit compote. For a dessert option, serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.