Description
This Blood Orange Coffee Cake is a delightful treat featuring zesty blood orange flavor, rich butter, and a crunchy streusel topping, ideal for your breakfast or as a sweet snack.
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 the oven to 350°F. Butter and flour a 9- or 10-inch Bundt pan, avoiding nonstick spray.
- To create the streusel, mix brown sugar, flour, and cinnamon together. Use your fingers to blend in the cold butter until it resembles sand.
- For the cake, cream the room temperature butter in a mixer until soft. Combine granulated sugar with blood orange zest, rubbing the zest into the sugar before mixing it into the butter until fluffy, about 5 minutes.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Add eggs one by one to the creamed mixture, beating for a minute after each addition. Mix in vanilla extract and optional Fior di Sicilia. Then, add crème fraiche and combine.
- Gradually incorporate the flour mixture in two parts, mixing on low speed. Finish mixing by hand until fully combined, noting that the batter will be thick.
- Spread half the batter in the prepared Bundt pan, sprinkle half the streusel on top, and add the remaining batter. Top with the remaining streusel. Bake for 45 to 55 minutes until a toothpick comes out clean.
- Let the cake cool for 15 minutes in the pan before inverting it onto a wire rack to cool completely.
- For the glaze, mix all glaze ingredients until smooth and drizzle over the cooled cake. Slice and serve.
Notes
Ensure to beat the mixture well for best texture.
Use room temperature butter for a fluffier cake.
The optional ingredients enhance the aroma and flavor but can be omitted.
Nutrition
- Serving Size: 1 slice
- Calories: 357
- Sugar: 16g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg