Blood Orange Coffee Cake is not just any typical coffee cake; it’s a delightful twist on a beloved classic. With vibrant bursts of citrus and a rich, buttery base, the cake boasts a tender crumb that’s both inviting and comforting. The addition of blood oranges elevates it from ordinary to extraordinary. Picture a warm slice with a golden-brown crust, laced with sweet-tart flavors and topped with a crunchy streusel. This cake isn’t just a breakfast treat; it’s perfect for a cozy afternoon snack or a celebratory dessert, easily impressing anyone you share it with.

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

I first discovered this recipe during a winter baking spree when I needed something to lift my spirits. One glance at the dazzling blood oranges at my local market inspired me to create a coffee cake that would sparkle like the season’s brightest jewels. The moment I took that first bite, the combination of zesty orange and rich buttery goodness instantly transported me to a citrus grove on a sunlit day. Trust me, making this Blood Orange Coffee Cake will fill your kitchen with an irresistible aroma and bring joy to your table.

Why You’ll Love This Recipe

Simple & Quick: This cake comes together easily, making it ideal for busy mornings or last-minute gatherings.
Irresistible Flavor: The zesty blood orange adds a refreshing twist, balancing the sweetness perfectly.
Eye-Catching Appeal: The vibrant orange hue and streusel topping make this cake a showstopper on any dessert table.
Flexible Serving: Perfect for breakfast, brunch, or dessert—anytime is a good time for cake!
Diet-Friendly Options: You can easily substitute ingredients to make this cake gluten-free or dairy-free.

Ingredients You’ll Need

1/2 cup (107 grams) light brown sugar: For moisture and a hint of caramel flavor; you can use dark brown sugar for a richer taste.
1/2 cup (60 grams) all-purpose flour: Helps to bind the streusel together; whole wheat flour can provide a nutty flavor in a pinch.
1 tablespoon cinnamon: A warm spice that complements the cake; try nutmeg for a different flavor profile.
1/2 stick (2 ounces) cold butter, cut into small cubes: Essential for making a crumbly streusel; keep it cold for the best texture.
2 sticks (226 grams) butter, at room temperature: Adds richness and flavor to the cake; ensure it’s softened to combine easily with sugar.
1-1/2 cups (297 grams) granulated sugar: Sweetens the cake nicely; can be substituted with coconut sugar for a lower glycemic index.
2 tablespoons freshly grated blood orange zest: Enhances the orange flavor; regular orange zest can work, but won’t be as vibrant.
3 cups (360 grams) all-purpose flour: The foundation of the cake; ensure proper measurement by spooning and leveling.
2 teaspoons (8 grams) baking powder: Provides lift; double-check freshness for the best results.
1/2 teaspoon (3 grams) baking soda: Works with the acidic orange juice for tender cake; make sure it’s fresh for optimal rise.
Pinch of kosher salt: Balances all the flavors; don’t skip this for that delightful taste!
3 large eggs: Adds richness and structure; bring them to room temperature for even mixing.
2 teaspoons vanilla extract: A flavor enhancer that rounds out the cake; use pure vanilla for the best results.
1/2 teaspoon fior di sicilia, optional: A floral, citrus flavor; it’s lovely, but you can skip it if not on hand.
1 cup (8 ounces) crème fraiche or sour cream: Keeps the cake moist; Greek yogurt can be a good substitute for a lighter option.
2 to 3 tablespoons freshly squeezed blood orange juice: Adds brightness; feel free to use regular orange juice if needed.
1/2 teaspoon vanilla extract: Reinforces the cake flavors; double this if you love vanilla!
1/4 teaspoon fior di sicilia, optional: For an extra punch of citrus flavor, blend in with the glaze.
1-1/4 cups (142 grams) powdered sugar: Used for a sweet glaze; sift it for a smooth finish.

How to Make Blood Orange Coffee Cake

Preheat the oven: Set your oven to 350°F (175°C) and prepare a 9- or 10-inch Bundt pan by buttering and flouring it. Avoid nonstick spray to ensure easy release.

Make the streusel: In a bowl, combine 1/2 cup (107 grams) light brown sugar, 1/2 cup (60 grams) all-purpose flour, and 1 tablespoon cinnamon. Use your fingers to rub in 1/2 stick (2 ounces) of cold butter until the mixture resembles coarse sand.

Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat 2 sticks (226 grams) of room temperature butter on medium speed until soft. Combine 1-1/2 cups (297 grams) granulated sugar and 2 tablespoons freshly grated blood orange zest in a bowl. Rub the zest into the sugar before adding it to the butter. Beat until the mixture is light and fluffy, which should take about 5 minutes.

Combine the dry ingredients: In another bowl, mix together 3 cups (360 grams) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of kosher salt. Set aside for later.

Add eggs and cream: Beat in 3 large eggs one at a time, ensuring each is fully incorporated for about a minute. Add 2 teaspoons of vanilla extract and 1/2 teaspoon fior di sicilia, if using, mixing well. Finally, incorporate 1 cup (8 ounces) of crème fraiche until combined.

Mix in the flour: Gradually add the dry ingredients in two parts, mixing on low speed. Once the flour is almost combined, switch to a spatula to finish folding until just incorporated; the batter will be quite thick.

Layer the batter and streusel: Pour half of the cake batter into the prepared Bundt pan, smoothing it out with a spoon or spatula. Sprinkle half of the streusel over the top. Add the remaining batter and top with the rest of the streusel to create a lovely topping.

Bake the cake: Place in the oven and bake for 45 to 55 minutes. The cake is ready when a toothpick inserted in the center comes out clean, and the edges are slightly golden.

Cool the cake: Once done, remove it from the oven and allow it to cool in the pan for about 15 minutes. Then invert it onto a wire rack to cool completely.

Make the glaze: While the cake cools, whisk together 1-1/4 cups (142 grams) powdered sugar, 2 to 3 tablespoons freshly squeezed blood orange juice, and 1/2 teaspoon vanilla extract until smooth. Drizzle over the cooled cake, letting it set for a moment before slicing.

Storing & Reheating

Store any leftover Blood Orange Coffee Cake at room temperature for up to three days in an airtight container to maintain its moisture. If you prefer to keep it longer, refrigerate it for up to a week or freeze it for up to three months. Wrap the cake well in plastic wrap and aluminum foil before freezing. When ready to enjoy, simply thaw at room temperature and reheat in a 350°F (175°C) oven for about 10 minutes; it will come back to life beautifully.

Chef’s Helpful Tips

Make sure your butter is softened properly for creaming; cold butter will not incorporate well.
Room temperature eggs will blend more easily into the batter, resulting in a smoother texture.
Don’t overmix the batter once the flour is added; this helps avoid a dense cake.
Use fresh blood oranges for zest and juice for the best flavor; bottled juice doesn’t compare.
If you want to prep ahead, you can make the batter a day in advance and refrigerate it overnight before baking.
Adding a pinch of salt in the glaze can enhance the sweetness and offer a delightful contrast.

This Blood Orange Coffee Cake invites you to savor vibrant flavors and share a special moment over a delicious slice. It’s an effortless crowd-pleaser that can set the tone for a joyful gathering or simply brighten your day. Don’t hesitate to experiment with the ingredients or enjoy it with a dollop of whipped cream or fresh fruit. Each bite is an invitation to celebrate the sweet joys of life—so go ahead and indulge!

Recipe FAQs

Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges provide a beautiful color and unique flavor, regular oranges can work as a lovely substitute. You’ll lose some of the striking visual appeal but will still enjoy a citrusy delight.

What’s the best way to ensure my cake comes out of the Bundt pan easily?

Properly buttering and flouring your Bundt pan is crucial. Make sure to coat every crevice, and allow the cake to cool in the pan for about 15 minutes before inverting it; this gives it time to set and release.

How should I store leftover coffee cake?

Store any leftovers in an airtight container at room temperature for a few days. If you’d like to keep it longer, refrigerate it or freeze individual slices wrapped tightly to maintain freshness.

Can I make this cake ahead of time?

Yes, you can prepare the cake a day ahead. Just wrap it in plastic wrap after it has cooled completely, and store it in the refrigerator. Let it come to room temperature or warm it slightly in the oven before serving.

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: Peter
Prep Time: N/A
Cook Time: 45-55 minutes
Total Time: 0 hours
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Print Recipe

Description

This Blood Orange Coffee Cake brings a unique citrus twist with its fresh blood orange zest and juice, delivering an irresistible flavor that’s easy to make. Perfect for brunch or a sweet afternoon treat!

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°F and prepare a 9- or 10-inch Bundt pan with butter and flour.
For the streusel, mix brown sugar, flour, and cinnamon. Use your fingers to incorporate cold butter until it resembles sand.
In a stand mixer, beat room temperature butter until creamy. Combine granulated sugar and blood orange zest in a bowl, then add to the butter and mix until fluffy, about 5 minutes.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Add eggs one by one to the creamed butter and sugar, mixing for 1 minute after each. Incorporate vanilla extract and optional fior di sicilia, then mix in crème fraiche.
Gradually add the dry ingredients, mixing on low speed until just combined. Finish mixing by hand for a thick batter.
Spoon half of the batter into the prepared pan, spread evenly, then sprinkle with half of the streusel. Repeat with remaining batter and streusel. Bake for 45 to 55 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
To make the glaze, mix all ingredients until smooth and drizzle over the cooled cake. Slice and serve.

Notes

For best flavor, use fresh blood oranges for zest and juice.
Ensure the butter is at room temperature for easier mixing.
Store any leftovers in an airtight container to retain freshness.