If you’re searching for a unique and crowd-pleasing twist on a classic brunch favorite, this blood orange coffee cake is just what you need. With its moist, tender crumb, layers of espresso-kissed streusel, and a naturally pink glaze made from fresh blood orange juice, this cake delivers citrusy flavor with a gorgeous presentation. Whether you’re planning a cozy winter breakfast or looking for a holiday dessert centerpiece, this stunning treat fits the bill.
The recipe comes together easily with common pantry ingredients and a few fresh elements—no special baking skills required. Plus, it’s made with Greek yogurt instead of sour cream, which keeps it light but incredibly rich. You’ll also find ideas for customization, storage tips, and answers to common baking questions.
Looking for inspiration? Try our Gingerbread Pancakes Recipe for another winter brunch favorite.
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Why You’ll Love This Blood Orange Coffee Cake
A bright twist on classic coffee cake
This isn’t your average coffee cake. The addition of fresh blood orange juice and zest transforms the flavor profile from typical to truly special. Blood oranges offer a slightly tangy, sweet citrus flavor that’s more complex than regular oranges. The contrast of tart glaze over sweet, buttery cake brings out the best in each bite.
Perfect balance of tart and sweet
One of the standout features of this blood orange coffee cake is its careful balance. The streusel includes cinnamon and espresso powder for richness, while the glaze offers a pop of brightness. This harmony means you can serve it at breakfast with coffee or as a not-too-sweet dessert after dinner.
Ideal for brunch, dessert, or gifting
Bundt cakes are always impressive, and this one is no exception. The naturally pink glaze looks beautiful without food coloring, making it perfect for holiday tables or baby showers. It also travels well—wrap it up for a hostess gift or deliver slices to friends and neighbors.
Ingredients Needed to Make Blood Orange Coffee Cake
For the moist and fluffy cake
Here’s what you’ll need for the base cake. Most of these are pantry staples, but make sure you have fresh blood oranges on hand for zesting and juicing.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | 1½ cups |
| Fresh blood orange zest | 2 tbsp |
| Large eggs | 3 |
| Vanilla extract | 2 tsp |
| Plain Greek yogurt (full-fat or 2%) | 1 cup |
Using Greek yogurt adds moisture without weighing the cake down, which makes each slice tender yet satisfying.
Check out our Easy Cinnamon Sugar Apple Cake Dessert if you’re into fruity cakes with a cozy twist.
Streusel ingredients with a hint of espresso
The streusel here is no ordinary crumb topping. A touch of espresso powder deepens the flavor and gives just enough bitterness to balance the sweet citrus notes.
| Ingredient | Amount |
|---|---|
| Brown sugar (packed) | ½ cup |
| All-purpose flour | ½ cup |
| Cinnamon | 2 tsp |
| Unsweetened cocoa powder | 1 tsp |
| Instant espresso powder | 1 tsp |
| Salt | ½ tsp |
| Cold unsalted butter (cubed) | ¼ cup |
Mix these together until the texture resembles sand. You’ll layer most of it in the middle of the batter and swirl in the rest before baking.
Blood orange glaze with natural pink color
This glaze is the star of the show, both visually and flavor-wise. It’s quick to whisk together and makes the cake instantly Instagram-worthy.
| Ingredient | Amount |
|---|---|
| Fresh blood orange juice | ¼ cup |
| Vanilla extract | ½ tsp |
| Powdered sugar | ¾ cup |
Adjust the sugar for thickness—more sugar for a thicker glaze, less if you want it to soak into the cake.
Don’t miss our Pumpkin Spice Latte Recipe for another cozy drink pairing.
How to Make Blood Orange Coffee Cake Step by Step
Preparing the streusel topping
Start by combining brown sugar, flour, cinnamon, cocoa, espresso, and salt. Cut in cold butter with your fingers until it resembles wet sand. Set it aside—you’ll be layering this inside the cake, not just on top.
Making the batter with Greek yogurt
In a bowl, whisk your dry ingredients. In another, rub the orange zest into the sugar—this activates citrus oils for stronger flavor. Cream the butter, then beat in the orange sugar until fluffy. Add eggs one at a time, then mix in vanilla and yogurt. Slowly fold in the flour mixture just until combined.
Spoon half the batter into your well-greased and floured bundt pan. Sprinkle with two-thirds of the streusel. Add remaining batter, swirl in remaining streusel with a knife.
Layering and baking in a bundt pan
Bake at 350°F for 45–55 minutes. Let it cool in the pan for 10 minutes, then invert onto a wire rack. Wait until the cake is completely cool before glazing—this prevents the glaze from melting off.
Discover great ideas like our Christmas Candy Bark Recipe if you’re already planning your holiday spread.
Tips for Baking the Perfect Citrus Coffee Cake
How to prevent bundt cake sticking
One of the biggest challenges when baking bundt cakes is getting them out of the pan in one beautiful piece. To avoid disaster, always butter and flour your bundt pan thoroughly—don’t rely on non-stick spray. Make sure every crevice is coated. If your pan has intricate patterns, use a pastry brush to work the butter into the details. After baking, let the cake cool for 10–15 minutes in the pan before inverting. If it’s still warm, it’s too fragile to release cleanly.
Getting the glaze consistency just right
The pink blood orange glaze is what gives this cake its “wow” factor. To get it thick enough to sit on the cake without soaking in, start with the measured amount of powdered sugar and gradually add more until the glaze reaches a drizzly, opaque texture. If it’s too thin, it will absorb into the cake. Want more vivid color? Use a particularly red blood orange or add a drop of beet juice—never food dye.
Check out our Pumpkin Spice Cheesecake Bars for another dessert with that creamy glaze appeal.
Best blood oranges for rich flavor and color
Blood oranges vary widely in hue and sweetness. For baking, go with Moro or Tarocco varieties. The deeper the red, the more striking your glaze will look. When shopping, choose fruits that feel heavy for their size and have smooth skin—these are juicier and more flavorful. Always zest before juicing to get the most out of each fruit.
Customization Ideas for Blood Orange Coffee Cake
Make it gluten-free or dairy-free
If you’re baking for guests with dietary needs, you can still enjoy this vibrant cake. To make it gluten-free, substitute a 1:1 gluten-free flour blend that contains xanthan gum. For a dairy-free version, use vegan butter and plant-based Greek yogurt made from coconut or almond. Keep in mind, the texture may vary slightly, but the flavor remains bright and tangy.
Swap in other winter citrus
No blood oranges? No problem. Try Cara Cara oranges for sweetness, or pink grapefruit for a bold, tart edge. Regular navel oranges work in a pinch, but you’ll miss that signature hue. Lemon or Meyer lemon offers a zingier twist, ideal if you love tart flavors. These swaps can make the cake suitable for any season.
Add-ins like nuts or chocolate
Want to take it further? Fold chopped walnuts or pecans into the batter for a crunch contrast. Dark chocolate chunks or chips also pair beautifully with citrus and coffee notes. Sprinkle a few on top of the streusel for a decadent touch.
Don’t miss our Chocolate Chip Banana Cookies Recipe for another dessert that balances richness and sweetness effortlessly.
How to Store and Freeze Blood Orange Coffee Cake
Storing for short-term freshness
Once your cake is fully cooled and glazed, store it in an airtight container at room temperature for up to 3 days. The glaze may set more over time, but the cake will remain moist thanks to the yogurt and butter.
How to freeze slices or the whole cake
To freeze, let the cake cool completely and skip the glaze. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, leave slices on the counter for 1–2 hours or microwave in 15-second bursts.
Want to freeze the entire cake? Wrap in two layers of plastic wrap and then foil. When ready to serve, defrost in the fridge overnight and glaze once fully thawed.
Looking for more seasonal treats to make ahead? Don’t miss our Caramel Apple Fritter Bread—it’s another great candidate for freezing.
Reheating without drying it out
If you prefer your coffee cake warm, place a slice on a plate and cover with a damp paper towel. Microwave for 15–20 seconds. This keeps the moisture locked in and softens the cake without overcooking. Avoid the oven unless you’re reheating a large portion—dryness can sneak in fast.
Frequently Asked Questions About Blood Orange Coffee Cake
Can I make this coffee cake without a bundt pan?
Absolutely. While a bundt pan creates that beautiful ring shape and even baking, you can also bake this recipe in a 9×13-inch pan or two standard loaf pans. Just reduce the baking time slightly and keep an eye on it—begin testing for doneness around the 40-minute mark. A toothpick should come out clean.
What makes blood oranges different from regular oranges?
Blood oranges are known for their vibrant ruby-red flesh and subtle berry-like flavor. They’re less acidic than navel oranges, making them ideal for baking. Their natural pigment gives glazes a stunning pink hue without food coloring. Learn more about citrus varieties and how they compare at UC Agriculture and Natural Resources.
Why is there no coffee in coffee cake?
Despite the name, most coffee cakes contain no actual coffee. The term comes from their tradition of being served with coffee. However, this recipe includes a hint of espresso powder in the streusel for flavor depth. If you’re a coffee lover, you could even add espresso to the glaze or batter for a true mocha-orange variation.
How do I make the glaze thicker or pinker?
To thicken your glaze, simply add more powdered sugar—1 tablespoon at a time—until you reach the desired consistency. For a deeper pink tone, use blood oranges with dark flesh (like Moro oranges). You can also add a touch of beet juice, pomegranate juice, or raspberry puree for natural coloring.
Final Thoughts on This Vibrant Blood Orange Coffee Cake
A simple but stunning winter treat
If you’re looking to elevate your baking game with something easy yet eye-catching, this blood orange coffee cake hits all the right notes. The tangy citrus glaze, the soft crumb, and the bold flavor make it a seasonal must-try.
Try it for holidays, brunches, or casual weekend baking
Whether you’re hosting brunch, gifting baked goods, or just treating yourself, this cake is perfect for cold-weather comfort. It’s a lovely way to showcase seasonal fruit with just the right amount of sweetness.
You’ll love the color, flavor, and texture combo
From the espresso streusel to the natural pink glaze, this cake is as delightful to look at as it is to eat. Once you try it, you’ll see why it’s a favorite year after year.
Don’t miss our Sweet Potato Biscuits Recipe if you’re craving more cozy, seasonal bakes.
PrintBlood Orange Coffee Cake
This blood orange coffee cake is a vibrant, moist bundt cake made with Greek yogurt and topped with a natural pink glaze from fresh blood oranges. It features a rich espresso streusel and is perfect for brunch, dessert, or gifting during citrus season.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 bundt cake (serves 6 to 8)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 tablespoons freshly grated blood orange zest
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1/2 cup packed light brown sugar (streusel)
- 1/2 cup all-purpose flour (streusel)
- 2 teaspoons cinnamon (streusel)
- 1 teaspoon unsweetened cocoa powder (streusel)
- 1 teaspoon instant espresso powder (streusel)
- 1/2 teaspoon salt (streusel)
- 1/4 cup cold unsalted butter, cut into pieces (streusel)
- 1/4 cup freshly squeezed blood orange juice (glaze)
- 1/2 teaspoon vanilla extract (glaze)
- 3/4 cup powdered sugar (glaze)
Instructions
- Preheat the oven to 350°F. Butter and flour a 10-inch bundt pan thoroughly.
- Prepare the streusel by combining brown sugar, flour, cinnamon, cocoa, espresso powder, and salt. Add cold butter and mix until crumbly like wet sand. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixing bowl, rub the orange zest into the sugar. Beat in the butter until creamy, then add the orange-sugar mixture and beat until fluffy.
- Add eggs one at a time, mixing well after each. Mix in vanilla extract and Greek yogurt, scraping sides as needed.
- Gradually add the dry ingredients to the wet mixture on low speed, just until combined.
- Spoon half the batter into the prepared bundt pan. Sprinkle with two-thirds of the streusel. Add remaining batter and swirl in the rest of the streusel with a knife.
- Bake for 45–55 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10–15 minutes, then invert onto a wire rack and let it cool completely.
- Prepare the glaze by whisking blood orange juice, vanilla, and powdered sugar until smooth. Drizzle over the cooled cake.
Notes
- Use full-fat or 2% Greek yogurt for best texture.
- Don’t use non-stick spray—properly butter and flour your bundt pan.
- Let the cake cool completely before glazing.
- Add extra powdered sugar for a thicker glaze or beet juice for a pinker color.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
