Blood Orange Coffee Cake
User Reviews
5
Blood Orange Coffee Cake
Description
This Blood Orange Coffee Cake combines a tender cake base flavored with freshly grated orange zest and yogurt for moisture and richness. The butter and sugar are creamed until fluffy, eggs are added, and dry ingredients including baking powder, soda, and salt are folded in gradually. The cake is baked in a buttered and floured bundt pan to ensure a delicate crust and easy release.
Above the cake is a streusel topping made of brown sugar, flour, cinnamon, cocoa powder, espresso powder, salt, and cold butter, mixed until crumbly like sand. This topping contributes a spiced, slightly chocolaty crunch contrast. Once baked, the cake is finished with a blood orange glaze combining fresh blood orange juice, vanilla, and powdered sugar, imparting a vivid, slightly tart sweetness.
The cake is ideal for serving at brunch or as a sweet snack paired with coffee or tea. The interplay of citrus, spice, and the moist crumb makes it distinct from plain coffee cake varieties. Using a bundt pan and careful topping distribution helps achieve the texture balance between moist cake and crisp streusel.
Butter and flour the pan thoroughly to prevent sticking. Mixing the sugar with orange zest before incorporation ensures an even citrus flavor. The cocoa and espresso powder in the streusel add depth without overwhelming the blood orange notes in the glaze.
Ingredients
streusel
- 1/2 cup light brown sugar packed
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon cocoa powder unsweetened
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/4 cup butter cut into pieces, cold unsalted
cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened to room temperature, unsalted
- 1 1/2 cups sugar
- 2 tablespoons orange zest freshly grated
- 3 egg large
- 2 teaspoons vanilla extract
- 1 cups yogurt full-fat or 2%, plain, Greek
blood orange glaze
- ¼ cup blood orange freshly squeezed juice
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don’t use cooking spray.
streusel
- Whisk together the sugar, flour, cinnamon, cocoa, espresso powder and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!
cake
- Take the sugar and mix it with the orange zest. Rub it in between your fingers to combine fully.
- In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the yogurt, again scraping down the sides if needed.
- Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan. Sprinkle the batter with two thirds of the streusel. Add the remaining batter on top then, swirl in the remaining streusel with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes.
- My cake needed the full 55 and it was perfect.
- Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
- Once cool, drizzle the cake with the blood orange glaze. Let set for about 30 minutes then slice and serve.
blood orange glaze
- Whisk together the ingredients until combined and smooth.
Notes
- Butter and flour the bundt pan well; avoid cooking spray to prevent sticking.
- Rub sugar and orange zest together to release full citrus aroma before adding to batter.
- Prepare the streusel by mixing butter into dry ingredients until crumbly to ensure proper topping texture.
- Use fresh blood orange juice for the glaze to retain bright color and tang.
User Reviews
Overall Rating
5
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