I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, December 19, 2020

Sour Cream Coffee Cake with Walnuts and Cranberries

Crunchy toasty walnuts and tart juicy cranberries with just a hint of orange...a burst of flavour in every bite of this sour cream cake. The original recipe called it dessert but I'm totally eating this one for breakfast!


3/4 cup butter, at room temperature
1 cup sugar
2 eggs
1 tbsp vanilla
1 cup full fat sour cream
2 cups flour
1 1/4 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
zest of 1/2 an orange
2 cups fresh or frozen cranberries

1 cup brown sugar
1 1/4 cups flour
1 tsp cinnamon
1/2 cup butter
1 cup chopped walnuts

1 - 1 1/4 cups icing sugar
2 tbsps fresh orange juice
1 tsp vanilla
zest of 1/2 an orange

(Hint: zest the orange while whole then divide the zest in half before juicing it)

Grease a 10" springform pan, place a parchment circle on the bottom and set aside.

For the cake, cream the butter and sugar together and beat for 2 minutes. Add the eggs one at a time, then add the vanilla and sour cream. Combine the flour, baking powder, baking soda, salt and zest and mix well with the wet ingredients. Toss the cranberries with a teaspoon of flour then fold into the batter. Spoon into the prepared pan.

The batter will be thick as you can see. Also, I used frozen cranberries which kind of froze the batter! Had to wait a few minutes before I could spread the batter evenly in the pan.

For the crumb topping mix the brown sugar, flour, cinnamon and walnuts together. Then cut in the butter until the mixture is crumbly. 

Once the batter defrosts 😉 and can be spread in the pan sprinkle the crumb mix evenly on top.

Bake at 350°F for 75-90 minutes or until a cake tester comes out clean, except for a few crumbs.  Cool almost completely before running a thin knife around the sides and popping the ring off. Cool completely on a rack.

Mix the glaze ingredients together and drizzle all over the cake, adding more orange juice if you want it runnier, more icing sugar if you want it thicker.

Don't forget a piece of wax paper under the rack.

Serves 8-10

Original recipe: thedomesticrebel.com

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