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Black Currant and Orange Sour Cream Coffee Cake

A home-style Black Currant and Orange Sour Cream Coffee Cake made with Cake, Unsalted Butter, Granulated Sugar, Eggs, and All Purpose Flour. Serves 20. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Cake
• 1 cup
• 2 cup
• 4
• 2 3/4 cup
• 1 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 2 cup
• 1 cup
• 1 tbsp
• 1 cup
• 1/4 cup
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   Grease a 9-inch (3 L) tube pan and set aside.

2. 2

   Preheat oven to 325F (160C).

3. 3

   Cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

4. 4

   Blend together the flour, baking powder, cinnamon, baking soda, salt and cloves.

5. 5

   Stir in the currants, almonds and orange peel.

6. 6

   Stir into the batter in 3 parts, alternating with sour cream in 2 parts.

7. 7

   Scrape batter into prepared pan, tapping pan lightly on the counter to release air bubbles.

8. 8

   Bake at 325F (160C) for 1 1/2 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.

9. 9

   Let cool in the pan for 10 minutes then turn out onto a rack and set right side up.

10. 10

    In a small saucepan, heat together juice and sugar until syrupy.

11. 11

    Stir in liqueur if using.

12. 12

    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.

13. 13

    Drizzle orange syrup over top of cake and let cool completely.

14. 14

    Serve immediately or freeze.

15. 15

    From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984;

16. 16

    ISBN 0-88862-759-9; James Lorimer & Company, Publishers.

17. 17

    MC format by Hallie. Untried.

18. 18

    Contributed to the FareShare Gazette by Hallie; 11 October, 2001. www.fareshare.net