Name: Blood Orange Coffee Cake
Prep time: PT-492173H25M33S
Cook time: PT-492173H25M33S
Cuisine: American
Ingredients: 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

Description

This Blood Orange Coffee Cake features an irresistible blend of zesty blood orange flavors and a buttery crumb, making it the perfect companion for your coffee breaks.

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 butter and flour a Bundt pan.
Prepare the streusel by mixing brown sugar, flour, and cinnamon; incorporate the cold butter until sandy.
In a stand mixer, beat room temperature butter until creamy, then add granulated sugar mixed with blood orange zest and beat until fluffy.
Mix flour, baking powder, baking soda, and salt in a bowl and set aside.
Add eggs one at a time to the butter mixture, mixing after each. Add vanilla and crème fraiche and combine well.
Mix in the dry ingredients in two batches on low speed, finishing by hand with a spatula until thick.
Layer half the batter, half the streusel, remaining batter, and top with remaining streusel in the prepared pan.
Bake for 45 to 55 minutes until a toothpick inserted comes out clean; cool in the pan for 15 minutes before inverting onto a wire rack.
Mix glaze ingredients until smooth and drizzle over the cooled cake. Slice and serve.

Notes

Allow the cake to cool thoroughly before glazing for best results.
Feel free to adjust the sweetness of the glaze by adding more powdered sugar if desired.

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 24g
Sodium: 215mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg