Description

This Blood Orange Coffee Cake features an irresistible mix of flavors with a rich buttery base, zesty highlights, and a delightful streusel topping. Perfect for brunch or any gathering, it’s simple to prepare and sure to impress with its vibrant taste and beautiful presentation.

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°F and prepare a 9- or 10-inch Bundt pan by buttering and flouring it, avoiding nonstick spray.
For the streusel, mix together the brown sugar, flour, and cinnamon. Work in the cold butter using your fingers until the mixture resembles sand.
In a stand mixer, beat the room temperature butter until creamy. Combine the granulated sugar with blood orange zest, rubbing them together, then add to the creamed butter and beat until light and fluffy, about 5 minutes.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt, then set aside.
Add the eggs to the butter mixture one at a time, beating for one minute after each addition. Mix in the vanilla extract and optional Fior di Sicilia. Then blend in the crème fraiche.
Gradually add the flour mixture in two batches, mixing on low speed and finishing by hand with a spatula until the batter is thick and well combined.
Transfer half of the batter to the Bundt pan, spread it out, and sprinkle with half of the streusel mixture. Repeat with the remaining batter and streusel.
Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Make the glaze by mixing the powdered sugar with blood orange juice and vanilla until smooth, then drizzle over the cooled cake.

Notes

Ensure all ingredients are at room temperature for better mixing.
Allow the cake to cool completely in the pan before inverting to prevent breakage.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 26g
Sodium: 150mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg