This elegant coffee cake is a rich and incredibly satisfying, a medley of orange and cranberry which produces a delectable and over the top sinfully decadent dessert
3/4 cup butter – at room temperature
1-1/2 cups sugar
3 eggs – room temperature
2 teaspoons almond extract
1- zest of one orange (substitute 1 teaspoon Grand Marnier) I added both.
¾ cup minced dried cranberries
3 cups all purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups of sour cream – room temperature
1 can whole berry cranberry sauce – removed from can. loosely tossed to separate
Butter and flour 12 inch bundt or tube pan. Preheat oven to 350 degrees. Using a stand mixer with paddle attachment, cream butter and sugar together. Add eggs one at a time and beat at medium speed for 2 minutes. Scrape down sides of bowl. Add extract, zest and minced cranberries; mix to incorporate. Combine four, baking soda, baking powder and salt. Add half to butter mixture with half of the sour cream and mix well. Scrape down sides of the bowl. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Spread approximately 1/3 of the cake batter into pan and top with 1/3 of cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It will stick. Repeat twice more. Bake at 350′ for 65-70 minutes, or until toothpick inserted into center comes out clean. Cool cake for 20 minutes and remove to wire rack.
or…you can make Julia’s Cranberry Sauce, so easy and so much better then the store bought…
As requested, here is my favourite recipe for cranberry sauce. I usually make this for Thanksgiving, but it can be used in cakes, in frozen yogourt, or eaten as-is. It’s very tasty, and super easy!
1 cup brown sugar
1 cup orange juice
1 package fresh cranberries (12oz or 350g)
pinch cinnamon (or to taste)
pinch nutmeg (or to taste)
(optional) pinch cardamom
1. Combine sugar and orange juice in pot over medium heat.
2. When mixture is boiling, add cranberries. Bring back to a boil, then reduce heat.
3. Simmer for 10 minutes or so, until cranberries start to pop.
4. Allow to cool to room temperature. It will thicken as it cools. Refrigerate until use.
Some recipes call for the addition of other ingredients, which might be interesting to shake things up a bit. These include: walnuts, pecans, blueberries, raisins, currants, allspice, orange zest
Thank you Julia, we all love this recipe.