Blood Orange Coffee Cake

Hurry friends, because blood oranges will soon vanish from our grocery stores and it will be a long, sad few months until they come back to us.  While they’re still around, YOU MUST MAKE THIS CAKE.  Like go out and buy all the ingredients and do it now!

I used to stay away from coffee cakes because I always imagined them being too dense and dry and the word ‘coffee’ was my arch-nemesis and represented everything that was gross to me in the world until about two years ago.  It’s funny how many things I used to think were disgusting that have now become a regular part of my diet or at least an occasional craving.  I just bought a package of olives, intent with eating one every day until I learned to like them.  That lasted one day, but I’m not giving up.

This cake is everything you didn’t know you wanted or needed-a moist and tender sour cream cake, a probably too-much-cinnamon, crunchy streusel and orangey-ness x1000 from the zest and juice.  Baked in a cute Bundt pan and topped with a cute pink glaze that makes it look soooo feminine and slightly annoying but necessary (sorry, guys-you should still make this cake!).  It’s hard to decide which part of this recipe is the star.

My heart skips a beat when I see the inside of this beauty-that streusel layer waiting to be discovered plus the crumbly streusel at the bottom.

True Life: I Made This Three Times in One Week coming right up.

Blood Orange Coffee Cake

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• Author: Amanda
• Yield: 8 to 10 servings 1x

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Description

This cake is everything you didn’t know you wanted or needed-a moist and tender sour cream cake, a probably too-much-cinnamon, crunchy streusel and orangey-ness x1000 from the zest and juice.

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Ingredients

Scale 1x2x3x

STREUSEL:

• 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

CRÈME FRAICHE COFFEE CAKE:

• 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

BLOOD ORANGE GLAZE:

• 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

1. Preheat the oven to 350°.  Butter and flour the inside of a 9- or 10-inch Bundt pan (do not use nonstick spray!).
2. To make the streusel: Combine the brown sugar, flour and cinnamon and stir to thoroughly combine.  Using your fingers, work the butter into the dry ingredients until the mixture resembles sand.
3. To make the cake: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy.  In a small bowl, combine the sugar and blood orange zest.  With your fingers, rub the zest into the sugar.  Add the mixture into the butter and beat on medium speed until light and fluffy, about 5 minutes.  Scrape down the sides and bottom of the mixing bowl throughout the batter preparation.
4. Combine the flour, baking powder, baking soda and salt in a medium mixing bowl.  Set aside.
5. Once the butter and sugar has creamed, add the eggs, one at a time, beating for 1 minute after each additional.  Add the vanilla extract and Fior di Sicilia, if using, and mix to combine.  Add the crème fraiche and mix again to combine.  Add the flour in two batches, mixing on low speed to combine.  Once the flour is almost fully incorporated, stop the mixer and finish incorporating by hand with a spatula.  The batter will be very thick.
6. Add half of the batter to the prepared Bundt pan, using a spoon (or your fingers) to spread out.  Sprinkle half of the streusel mixture all over the batter.  Top with the remaining half of the batter and finish with the remaining streusel.  Transfer to the oven and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.  Remove the cake from the oven and let cool in the pan for 15 minutes.  Invert the pan onto a wire rack and allow the cake to cool completely in the pan.  Gravity will do its job and will drop the cake from the pan when it’s ready.
7. To make the glaze: Combine all of the ingredients until smooth.  Drizzle over the cooled cake.  Slice and serve.

Notes

Inspiration: Blood Orange Coffee Cake on howsweeteats.com

• Category: Cakes