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Blood Orange Coffee Cake

Blood orange coffee cake with a slice removed, revealing a swirl inside and topped with a pink blood orange glaze.
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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.

Ingredients

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  • 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

  1. Preheat the oven to 350°F. Butter and flour a 10-inch bundt pan thoroughly.
  2. 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.
  3. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
  4. 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.
  5. Add eggs one at a time, mixing well after each. Mix in vanilla extract and Greek yogurt, scraping sides as needed.
  6. Gradually add the dry ingredients to the wet mixture on low speed, just until combined.
  7. 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.
  8. Bake for 45–55 minutes or until a toothpick inserted comes out clean.
  9. Cool the cake in the pan for 10–15 minutes, then invert onto a wire rack and let it cool completely.
  10. 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

Find it online: https://recipeeasily.com/blood-orange-coffee-cake-recipe/