The alternative to boring coffee cake, with vitamin C to boot!
I got this recipe from Cook's Country Magazine. Initially what attracted me to it was the fact that you use in an entire Orange in the cake. I just had to try it!
Here's what you'll need to make it:
- 2 Oranges
- 2 cups (10 ounces) all-purpose flour (I only had cake flour but it worked out fine)
- 1 1/4 ts salt
- 1 ts baking soda
- 1 cup (7 ounces) & 2 Tbs salt
- 3/4 cup walnuts, toasted
- 1/4 ts ground cinnamon
- 1 cup golden raisins (I used regular raisins because that's what I had on hand)
- 8 Tbs unsalted butter, softened
- 1 cup milk
- 2 large eggs
1. The first thing I did was toasted my walnuts earlier that day. Which made the house smell awesome. I set the oven to 350° and let them toast for about 10 minutes until they started turning brown. Then I let those cool as I did other things around the house.
2. When I was ready to start on my cake I preheated my oven to 350° and buttered my dish so my cake wouldn't stick. I used a 13x9-inch glass baking dish.
3.I grated approximately 1/2 ts of Orange zest with a microplane. Then peeled off 2 2-inch strips from the same Orange. We're going to set both the zest and the peels off to the side for a bit.
4. Using that zested orange, I halved and squeezed the juice into a liquid measuring cup. Then discarded the used halves from that. Then I did the same to the unzested orange but made sure to set aside both halves for the batter (because we fancy). The recipe called for 2/3 cup of juice but I got about 1 Cup out of mine, which made it extra moist. Make sure to remove the seeds from juice!
5. I very lazily whisked together my flour, salt and baking soda in bowl and set that aside.
6. Here's the fun part. Using a large, I repeat, LARGE food processor, I combined 1 cup of sugar and my toasted Walnuts and pulsed them together until they became like the texture of sand. This by itself smells amazing and I want to make a crust out of this.
7. Then I added 1/3 cup of the sugar walnut mixture to my zest and gave it a little mix with a fork. Then set aside again!
|Walnut Sugar Zest combo|
8. Going back to the leftover walnut sugar mixture, I added in my raisins (I used the regular kind), and those juiced Orange halves we set aside, and just let that food processor go until I got a paste like consistency. Then I added in my Butter, and let that mix before adding in my Milk and Eggs. I made sure to scrape the bowl as I went along.
9. When my paste was completed I slowly pulsed in my flour combination in small amounts at a time until everything was combined.
10. Then I poured everything into a my already greased dish and set in the oven. The recipe said 30-35 minutes, but it was more like 40 because mine had the excess juice.
11. While that baked off, I took those orange peel strips and 2 Tbs of Sugar put them in a small sauce pan and let that simmer until my mixture became syrupy, which took about 10 minutes over medium heat. Then I removed the Orange Peels and let it cool.
|What your Orange Syrup should look like.|
12. As soon as the cake came out. I drizzle that orange syrup onto the cake as evenly as I could and let it sit so the cake would absorb the liquid, this should take about 5 minutes. After that I sprinkled the remaining Walnut Sugar Zest combo on top of the cake to give it that awesome crumble finish. It's meant to sit and cool for 2 hours. But I dug right in, and it was worth it.
|Our final product in all it's glory!|
Unlike regular coffee cake this isn't overly sweet and the Orange flavor really makes this something special. I can see this paring well with a cup of my favorite (and unfortunately seasonal) Kati Kati Blend Coffee from Sbux.