Citrus Coffee Cake

Coffee cake is one of those morning baked goods I love! This citrus coffee cake is moist and crumbly and has this lovely citrus undertones and a hint of vanilla. It does call for Fiori di Sicilia which is an extract blend of vanilla and citrus, its definitely worth having in your pantry! **If you don’t have Fiori di Sicilia you can use pure vanilla extract although your cake won’t have the same depth of flavor*

Citrus Coffe Cake

For the batter:

12 tablespoons unsalted butter, at room temperature

1½ cups granulated sugar

3 extra-large eggs, at room temperature

1 teaspoons Fiori di Sicilia (if you don’t have use 1½ teaspoon pure vanilla extract)

1 tablespoon of zest from a blood orange

1¼ cups sour cream or whole milk greek yogurt, at room temperature

2¼ cups all purpose flour

¼ cup cornstarch

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

For the streusel:

¼ cup light brown sugar, lightly packed

½ cup all-purpose flour

1 ½ teaspoons ground cinnamon

1 teaspoon zest from a blood orange

¼ teaspoon kosher salt

3 tablespoons cold unsalted butter, diced

For the glaze:

½ cup confectioners’ sugar

2 tablespoons blood orange juice

2 teaspoons zest from a blood orange

Preheat the oven to 350 degrees.

Grease and flour a 10-inch tube pan.

For the batter: Cream the butter and sugar until light and airy. Add the eggs one at a time until combined. Add the Fiori di Sicilia and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Mix on low speed the flour mixture to the batter until just combined.

For the streusel: place the brown sugar, flour, cinnamon, salt, zest, and butter in a bowl and pinch together with your fingers until it forms a crumble.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 45 to 55 minutes, until a cake tester comes out clean.

Allow to cool on a wire rack for 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate.

For the glaze: Whisk the confectioners’ sugar and zest together add the orange juice and mix together until it is a glazing consistency but not overly runny. If needed add more juice or more powdered sugar until desired consistency is reached. Drizzle the glaze over the cake. Serve at room temperature.