Blood Orange Coffee Cake.
I know I know I know. Blood orange coffee cake!
Not only do I have a severe blood orange problem, I also have a coffee cake problem. A BIG ONE. It’s been only two months since I made this cranberry sauce coffee cake and I was craving one again. Enter blood orange coffee cake.
If only!
Because. I wanted to cover it in a pink glaze. That’s the REAL reason that I can’t get over blood orange.
It should come as no surprise because I often mention how I don’t really care about orange flavored things. It’s not that I dislike them, it’s just never the first flavor I would choose. I feel slightly different about blood oranges as a whole because they are a bit sweeter and less orange-like than navel oranges, but when zested? It’s all the same thing.
But the pink reigns me in.
This recipe is from Joy’s sour cream cake and I really don’t think I’ll ever use another coffee cake recipe. I swap yogurt for sour cream because I always have it on hand, but otherwise it’s perfect. I might try to adapt it down to a 9×13 pan at some point – I am just loving how perfectly it works in a bundt pan. Bundts are always so hit or miss, but they look CUTE. Cute cute cute.
So yes, basically I’m making this recipe again and again because it’s pink and it’s cute. If you could wrap up the worst girly millennial ever, you’d find me when you untie the bow.
But look! It’s just so pink. All reasoning behind this cake is right there before your eyes.
Now that we’ve clarified that, let’s talk coffee cake. Every time I share a coffee cake recipe, there are a few readers who assume that the coffee should be IN the cake. I do love that idea, and funnily enough I think it’s the name alone that keeps Eddie far, far away from it. He refuses to eat coffee cake because of his wild aversion to ANYTHING coffee-related, even words.
Hmmmmph. Okay, more for us.
But! I did put a bit of espresso powder in the streusel here. I loooove the flavor that it adds. Especially with the orange. I have to tell you how much more I loved the orange flavor here when mixed with the streusel, as opposed to just plain orange cake. And I also have to tell you how I scraped the glaze that dripped off the cake and onto the board… off with a spatula. And put it on my own piece of cake.
You’re probably really reassessing your feelings for me at the moment.
Embarrassingly enough, I still have onnnnne more recipe that uses blood orange to share with you this year. Because I’m a psycho and can’t stop. But this is the best! I swear. Until the next best comes along. aka, next week. When we eat all the chocolate things. After finishing all the cake things.
Blood Orange Coffee Cake
Blood Orange Coffee Cake
Ingredients
streusel
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter cut into pieces
cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cups sugar
- 2 tablespoons freshly grated orange zest
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cups plain greek yogurt full-fat or 2%
blood orange glaze
- ¼ cup freshly squeezed blood orange 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
Did you make this recipe?
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I appreciate you so much!
But seeee? PINK!
52 Comments on “Blood Orange Coffee Cake.”
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These photos are very ‘lifestyle’–I love them!! And this cake, duh.
yummm!! need this now looks so delicious!!
OMG, it looks so delicious. I have to bake this cake :)
wow this looks so delicious!
I love the glaze on top. x
Blood oranges are just too pretty NOT to use! GORGEOUS
is it weird to ask what bundt pan you use so i can copy you in every way possible?
This looks beautiful! I’ve never used blood oranges in baking, but this recipe officially convinced me I need to!
So pretty, Jessica! I made a bundt in a heritage pan (my favorite shape) yesterday, but the glaze was too runny… sad.
I seriously need this in my life. The best part of winter produce are the blood oranges and you just made it into a coffee cake! Seriously cannot wait!!!
That puddle of glaze literally has me drooooooling.
Love, love, love the idea of blood orange icing!
I love that the glaze on this is naturally pink! I have a blood orange obsession this year too so…I don’t mind more recipes at all :)
Those pics are AH-mazing!!! Love the post. Everyone should be obsessed with blood oranges and coffee cake ;)
Where is that adorable pink bowl from in the first photo?! I think my kitchen needs it :)
it’s actually a cake stand! it’s from anthro. :) https://www.anthropologie.com/shop/color-cut-cake-stand?color=082&quantity=1&size=S&type=REGULAR
OMG, SO cute! Thanks for sharing the link!
Its just so pretty!
Kari
http://sweetteasweetie.com/
What a nice cooking cake! I love blood orange glaze.
I’m glad I found this recipe, looks delicious. This has just made it on m wife’s Valentine’s dinner!
This coffee cake looks so GOOD! I love the pink glaze. I have been looking for blood orange here in Miami, and I haven’t been able to find it:(!
Your cake is lovely!
This cake looks amazing!
Paige
http://thehappyflammily.com
all. the. PINK! (basically everything in my life.) gah! and i would’ve absolutely scraped all the glaze drippings and eaten every single last drop. icing is the best part!
Ahhh…I love blood oranges too. If only because they are the most perfect color ever. I’m still obsessed with everything pink, just like it’s 1990. Boom. And I just started making coffee cakes with actual coffee flavor in them, because I was like – hmmm – maybe something called coffee cake should taste like coffee. Lol. But if Eddie doesn’t want it, more for us! Enjoy the rest of your weekend, babe!
Omg this is the most aesthetic and delicious looking cake I have ever seen. I doubt I have the skills to make such a beauty but I think I’m going have to attempt it. I adore blood oranges too!
Yemmi | itsYemmi
This cake is so beautiful! This is one of the first times I’ve really been able to find lots of blood oranges in my area. Must make this pink coffee cake asap! :)
That cake is an absolute thing of beauty!!
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This looks so yummy! I love blood orange so it’s perfect!
I haven’t had blood oranges in a long time. This will give me a good excuse to eat some while satisfying my sweet tooth!
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honestly, who doesn’t love a fruit that makes all things hot pink?! 100% okay with the amount of blood orange recipes on this site.
LOVE this cake… I just made it and it worked out perfectly… except that the glaze wasn’t quite what I was expecting it to be? It was much thinner consistency and didn’t quite “glaze” the cake as much as saturate it with deliciousness. Any thoughts as to why?
The color on that glaze is so beautiful! I can’t imagine something that pretty not being delicious.
Beautiful pics, but the glaze was so runny it vanished. I made it again with almost 1.5 extra cups of powdered sugar.
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It’s look so yummy
I love the colour of blood .
http://trickyfact.com/maxican-brown-sugar-mayonnaise-egg-cake-recipe/
Wow, this cake is so delicious, thank you for sharing your blog
Hey Jessica! I made the cake this afternoon, and it came out great, but the glaze was kind of a bust. I measured out the ingredients, whisked them, and the result had more of a liqueur-type consistency that absorbed into the cake once I tried poured it over. Any advice for next time?
Thanks!
I, too, made this cake and found the glaze entirely too runny. I kept adding powdered sugar but it was never enough. Any advice?
Jessica, what a wonderful coffee cake! I loved making and eating it. Thank you so much for sharing.
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This is SO delicious! Jessica—do you think there’s some way to modify your coffee cake recipe to make peach coffee cake?
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This cake is truly incredible! We cannot stop eating it. And pink glaze?! Allllll the heart eyes.
I tried this recipe yesterday and it turned out great! I couldn’t get my glaze that pretty shade of pink or thick like yours but I will definitely make this again. Any tips on making the glaze thicker? I was worried about the pieces of the orange zest interrupting my enjoyment of the cake but that hasn’t happened. THANKS FOR SHARING!!
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My entire family loved this cake. It was gone in two days. I put the icing on before it had the cake had cooled so it didn’t look as pretty since the frosting/glaze thinned out with the warmth of the cake.