Cranberry-Orange Sour Cream Coffee Cake

Posted on December 1, 2016

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Author: Bhavani Jaroff

Ingredients

6 cups organic all-purpose flour
1 Tablespoon baking powder
2 teaspoon baking soda
1 teaspoon table salt
3 cups sour cream, room temperature
4 teaspoons vanilla extract
1 teaspoon lemon extract
3 sticks unsalted butter, softened
2 cup granulated sugar
1 cup packed dark brown sugar
6 large eggs, room temperature
1 cup chopped walnuts, toasted
3 cups whole cranberry relish with orange zest (recipe on my website)
2 cup powdered sugar
3 Tablespoon Orange Juice
(Mix together 2 cups brown sugar, 2 cups walnuts, 1 cup oats, 1 cup flour, pinch of salt and 1 stick of butter.)

Instructions

Preheat oven to 350 degrees F. Line a chaffing pan with parchment paper. Grease and flour well. In a bowl, mix together flour, baking powder, baking soda and salt. In a separate bowl, mix sour cream, lemon extract and vanilla.
Using an electric mixer, cream the butter, and both sugars together until fluffy and light, about 2 minutes. Add eggs, one at a time. Scraping down bowl after each addition. Add half the flour mixture, then all of the sour cream, then remaining flour. Mix until fully incorporated. Fold in walnuts. Spread ½ of the batter in the pan. Spread the cranberry relish over. The batter. Add the remaining batter on top.
Gently run a skewer or thin knife through batter to swirl the cranberry relish into the batter.
Bake cake until knife inserted in center comes out clean, approx. 50-60 minutes. Let cake cool in pan on a wire rack for 10 minutes before removing from pan. Let cool completely.
Whisk together confectioners' sugar and orange juice until glaze is smooth. Pour glaze over cake and sprinkle crumb topping. Gently press crumb topping into the glaze until it sticks. Let stand until glaze sets, about 10 minutes.

Step-by-step Instructions:

Preheat oven to 350 degrees F.

Line a chaffing pan with parchment paper. Grease and flour well.

In a bowl, mix together flour, baking powder, baking soda and salt.

In a separate bowl, mix sour cream, lemon extract and vanilla.

Using an electric mixer, cream the butter, and both sugars together until fluffy and light, about 2 minutes.

Add eggs, one at a time. Scraping down bowl after each addition.

Add half the flour mixture, then all of the sour cream, then remaining flour. Mix until fully incorporated. Fold in walnuts. Spread ½ of the batter in the pan. Spread the cranberry relish over the batter. Add the remaining batter on top.

Bake cake until knife inserted in center comes out clean, approx. 50-60 minutes. Let cake cool in pan on a wire rack for 10 minutes before removing from pan. Let cool completely.

Whisk together confectioners’ sugar and orange juice until glaze is smooth. Pour glaze over cake and sprinkle crumb topping. Gently press crumb topping into the glaze until it sticks. Let stand until glaze sets, about 10 minutes.