Indulging in a mouthwatering slice of Blood Orange Coffee Cake is a delightful experience. This cake seamlessly balances the zesty flavor of blood orange with a rich, buttery texture, creating a treat that’s perfect for any occasion. Its warm, inviting aroma fills your kitchen as it bakes, making it hard to resist a slice fresh out of the oven. Perfect for breakfast or as an afternoon snack, this cake is a fabulous way to brighten your day with its vibrant color and uplifting flavor.

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 Blood Orange Coffee Cake at a little café, where it quickly became a staple on my brunch outings. The sweet citrus notes mixed with the comforting taste of cake were an instant favorite. Creating this recipe at home brought back those cozy café memories and has since become a beloved go-to in my kitchen. If you’re looking for an easy and budget-friendly recipe that is both impressive and delicious, this Blood Orange Coffee Cake is waiting to be baked in your oven!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in no time—perfect for busy mornings or unexpected guests.
Irresistible Flavor: The sweet and tangy blood orange zest elevates the classic coffee cake flavor.
Eye-Catching Appeal: Its vibrant orange color and rustic streusel topping make it a showstopper on any table.
Flexible Serving: Enjoy it for breakfast, brunch, or as an afternoon treat with your favorite coffee or tea.
Diet-Friendly Options: Easily adaptable for gluten-free needs with substitute flour.

Ingredients You’ll Need

1/2 cup (107 grams) light brown sugar: This adds moisture and a deep caramel flavor to the streusel topping.
1/2 cup (60 grams) all-purpose flour: Used to bind the streusel ingredients together. Ensure it’s fresh for best results.
1 tablespoon cinnamon: Introduces a warm spice that complements the sweetness of the cake perfectly.
1/2 stick (2 ounces) cold butter, cut into small cubes: Cold butter creates a flaky texture in the streusel; don’t skip this step!
2 sticks (226 grams) butter, at room temperature: This is essential for creamy batter consistency when mixed with sugar.
1-1/2 cups (297 grams) granulated sugar: Sweetens the cake and balances the acidity of the blood oranges.
2 tablespoons freshly grated blood orange zest: A key flavor element that adds a refreshing citrus kick.
3 cups (360 grams) all-purpose flour: The main structure of the cake, providing a light and tender crumb.
2 teaspoons (8 grams) baking powder: Helps the cake rise, giving it that lightness.
1/2 teaspoon (3 grams) baking soda: Works with the acidity of the blood oranges to promote leavening.
Pinch of kosher salt: Enhances the overall flavor of the cake.
3 large eggs: Adds structure and moisture; ensure they’re at room temperature for even mixing.
2 teaspoons vanilla extract: A classic flavor enhancer that rounds out the cake’s sweetness.
1/2 teaspoon fior di sicilia (optional): A lovely aromatic essence that can elevate the cake’s flavor.
1 cup (8 ounces) crème fraiche or sour cream: Adds moisture and a slight tang; both options work beautifully.
2 to 3 tablespoons freshly squeezed blood orange juice: Amplifies the cake’s citrus flavor; always use fresh juice.
1/4 teaspoon fior di sicilia (optional): Can be added to the glaze for an extra fragrant kick.
1-1/4 cups (142 grams) powdered sugar: Sweetens the glaze and gives it that perfect drizzleable consistency.

How to Make Blood Orange Coffee Cake

Preheat and Prepare: Begin by preheating your oven to 350°F. Butter and flour a 9- or 10-inch Bundt pan; avoid nonstick spray to ensure the beautiful cake releases perfectly after baking. This little step is crucial for a stunning presentation.

Make the Streusel: In a medium bowl, combine 1/2 cup (107 grams) light brown sugar, 1/2 cup (60 grams) all-purpose flour, and 1 tablespoon cinnamon. Stir well and then incorporate the 1/2 stick (2 ounces) cold butter using your fingers until the mixture resembles coarse sand. This sprinkle adds both texture and flavor.

Cream the Butter: Using a stand mixer fitted with the paddle attachment, beat the 2 sticks (226 grams) room temperature butter on medium speed until smooth and creamy. It’s important to scrape down the sides occasionally to ensure everything combines well.

Blend Sugar and Zest: In a small mixing bowl, combine 1-1/2 cups (297 grams) granulated sugar with the 2 tablespoons freshly grated blood orange zest. Use your fingertips to rub the zest into the sugar; this releases the oils and maximizes flavor. Then, add this mixture into the creamed butter and beat on medium speed until the mix is light and fluffy, about 5 minutes.

Combine Dry Ingredients: In a 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. This forms the dry backbone of your cake.

Add Eggs and Mix: Once the butter and sugar are well combined, add the eggs, one at a time, mixing for 1 minute after each addition. Incorporate 2 teaspoons vanilla extract and 1/2 teaspoon fior di sicilia if you choose. Adding these flavors enhances the cake’s profile. Mix in 1 cup (8 ounces) crème fraiche until combined.

Combine Wet and Dry: Gradually add the flour mixture in two batches, mixing on low speed. When the batter is nearly mixed, finish combining by hand with a spatula, ensuring thorough incorporation without overmixing. The batter will be thick, and that’s just right!

Assemble the Cake: Spoon half of the batter into the prepared Bundt pan, spreading it out gently. Sprinkle half of the streusel mixture over the batter, then layer the remaining batter on top, followed by the rest of the streusel. Gently smooth the top, and this layered approach will yield a delightful burst of streusel in every bite.

Bake and Cool: Transfer the Bundt pan to the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the edges are lightly golden. Once baked, allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Prepare the Glaze: After the cake cools completely, whisk together 1-1/4 cups (142 grams) powdered sugar, 2 to 3 tablespoons fresh blood orange juice, and 1/4 teaspoon fior di sicilia (if using) in a bowl to create a smooth glaze. Drizzle this over your cooled cake—watch as it beautifully seeps into the nooks and crannies!

Storing & Reheating

Store any leftover Blood Orange Coffee Cake at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week. If freezing, wrap the cake tightly in plastic wrap and then in foil; it can be kept in the freezer for up to 3 months. When ready to enjoy, let it thaw at room temperature and consider gently reheating it in the oven at 350°F for about 10 minutes. The flavors will remain intact, though the texture may be slightly different—just as delicious!

Chef’s Helpful Tips

Avoid overmixing the batter, as it can lead to a tough cake.
Use room temperature eggs to ensure they blend well into the batter without cooling it down.
If your blood oranges are particularly juicy, you may want to start with 2 tablespoons of juice and adjust to taste in your glaze.
For an even richer flavor, add a splash of almond extract alongside the vanilla.
Want to prep ahead? You can make the batter a day in advance and refrigerate it; just make sure to bring it back to room temperature before baking.

This Blood Orange Coffee Cake encapsulates a perfect blend of sweet and citrus flavors, creating an utterly delectable treat. Every bite is a reminder that you can enjoy life’s simplest pleasures in a slice of homemade cake. So why not embrace your inner baker and bring this recipe to your table today? It’s more than just a cake—it’s an invitation to savor the moments that matter.

Recipe FAQs

Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges provide a unique flavor and vibrant color, regular oranges will work just fine. You might miss that characteristic taste, but the cake will still be delicious.

How can I make this cake gluten-free?

To create a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum or another binding agent for a great texture.

Is this cake good for brunch?

Yes, this cake is a perfect fit for brunch! Its delightful combination of sweetness and zest makes it suitable for coffee chats, celebratory gatherings, or any cozy morning get-together.

What should I serve with Blood Orange Coffee Cake?

Pair it with a hot cup of coffee or tea, or enjoy it with creamy whipped cream on the side for an extra indulgent experience. Fresh fruit, like sliced blood oranges or berries, also complements the flavors beautifully.