This is a recipe for an easy to make, yet super delicious Blood Orange Buckle If you're unfamiliar with a buckle, it's basically like coffee cake but a bit denser in texture. This one also has some delicious bright citrus to it from the grated orange zest and the thinly sliced citrus on top, which contrasts perfectly with the warm cozy cinnamon and vanilla notes in it from the batter + crumb topping!
For the blood orange buckle, preheat the oven to 375 degrees Fahrenheit. Grease and lightly flour an 8-inch cake pan and line the bottom with a circle of parchment paper. Set it aside.
Mix together the flour, baking powder, salt, and cinnamon in a medium bowl and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar at medium speed until smooth and slightly fluffy.
Add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
Add the milk, orange zest, and vanilla extract and mix until combined.
Add the flour mixture in two increments, mixing until the batter just comes together.
Pour the batter into the prepared cake pan.
For the crumb topping, mix together the flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Cut the butter into pea size pieces over the bowl, pausing to stir every minute or two to coat the butter pieces in the mixture.
Sprinkle the top of the buckle with the crumb topping. Arrange the citrus slices on top of the buckle in an attractive fan, making one big fan or several small ones.
Place the pan in the oven and bake until the top of the buckle is golden and a toothpick inserted into it comes out relatively clean, about 50 minutes. Remove from oven and allow to cool for 20 minutes before slicing and serving.