Hi friends! Welcome to a brand new year, it’s already been so beautiful and I’m thrilled to send my well wishes towards your new beginning from the studio here. No better way to kick off the new year than with a delicious recipe right?
I’m excited to bring you this recipe for my cranberry citrus coffee cake; you may have recognized the recipe if you’ve been with me since the early days on the blog! This was actually one of my first posts and I thought it needed a little love as it’s been a favorite on Pinterest. Anyhow, I re-shot and styled the scene, and re-wrote the recipe to give this post a brand new look for a brand new year.
I tested this coffee cake again over Christmas, made a couple final tweaks, and served it for family and friends, and goodness — people couldn’t stop raving of it! All that to say, it’s been tested and proven delicious. It’s perfect served with a cup of hot coffee on a cool winter morning.
Styling and capturing this scene was so fun, shot outside in the snow here in Portland (one of my first shoots in the brand new studio).
Lets just say I was all giddy shooting in a vibrant and new space, on a snow day (my favorite kind of days)! The fire was roaring, the best music playlist making it’s presence known at just the right still, in-between moments, and then there was the scent of the coffee cake coming from the kitchen.
It was all just more than enough to make my heart come alive! And thanks to Jeanette for assisting on this shoot!
I hope you have a wonderful week and find some time to make this cake. I’m off to Norway for the adventure of a lifetime tomorrow. Stay tuned on Instagram to follow along on my journey! I’ll be going on some epic expeditions, making stops in Denmark and Iceland as well.
Cranberry Citrus Coffee Cake
- 1 cup butter softened
- 1 cup white sugar
- 2 eggs
- 1 cup organic sour cream
- Zest of 1 whole large organic orange
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 cup fresh cranberries rinsed and air dried
- Confectioner’s sugar optional
- 1/2 cup brown sugar
- 1 1/2 t. cinnamon
- 1/4 t. nutmeg
- 1/3 c. walnuts chopped
- 1/4 c. butter room temperature, cubed
- Preheat oven to 350 degrees. Grease medium sized cake or bundt pan. In an electric mixer, beat butter and sugar until whipped and creamy, 1-3 minutes. Add eggs, one at a time, incorporating after each addition. While keeping the mixer going at a low-medium speed, slowly add in sour cream, extract and zest.
- In separate bowl, mix all dry ingredients together. With mixer on low, add to wet mixture in small batches. Do not overmix. Using a wooden spoon or spatula, fold in cranberries gently. Pour batter into cake pan, distributing evenly.To prepare topping, combine 5 ingredients in a small bowl. Using a fork, mix until the butter is fully incorporated. It should be chunky and stick together.
- Using a fork or spoon, put topping onto cake and gently pat into dough with the back of the fork so that the topping cooks into the top of the cake slightly.Bake in oven for 50-60 minutes or until toothpick inserted comes out clean. Allow to cool at room temperature in pan for 15 minutes and then loosen edges with a knife, gently remove the cake and let finish cooling on a wire rack.
- Before serving, sprinkle with confectioner’s sugar (optional). Store in airtight container for up to 3 days, or freeze in slices for later enjoyment.