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.
[tasty-recipe id=”33609″]
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