Blackcurrant and Orange Coffee Cake
|1 cup||unsalted butter||250 mL|
|2 cups||granulated sugar||500 mL|
|2 ¾ cups||all purpose flour||675 mL|
|1 ½ tsps||baking powder||7 mL|
|1 tsp||cinnamon||5 mL|
|½ tsp||baking soda||2 mL|
|½ tsp||salt||2 mL|
|¼ tsp||ground cloves||1 mL|
|2 cups||fresh blackcurrants||500 mL|
|1 cup||slivered almonds||250 mL|
|1 tbsp||orange peel, coarsely grated||15 mL|
|1 cup||sour cream||250 mL|
|¼ cup||orange juice||50 mL|
|¼ cup||granulated sugar||50 mL|
|1 tbsp||orange liqueur (optional)||15 mL|
Grease a 9” (3 L) tube pan and set aside.
Preheat oven to 325F (160C).
Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend together the flour, baking powder, cinnamon, baking soda, salt and cloves. Stir in the blackcurrants, almonds and orange peel. Stir into the batter in three parts, alternating with sour cream in two parts. Scrape batter into prepared pan, tapping pan lightly on the counter to release air bubbles.
Bake for 1½ hours or until the cake has come away from the sides of the pan and a skewer inserted in the middle of the cake comes out clean. Let cool in the pan for ten minutes then turn out onto rack and set right side up.
Glaze: In a small saucepan, heat together juice and sugar until syrupy. Stir in liqueur if using. While cake is still warm, use a skewer to make about 25 holes about 2 inches (5 cm) deep in the top of the cake. Drizzle orange syrup over top of cake and let cool completely. Serve immediately or freeze.
Serves: One large cake that can be cut into approximately 20 pieces.