Marie Oser is a best-selling author and healthy lifestyle expert with a focus on nutrition and its role in disease prevention. Vegetarian since 1971 and vegan since 1990, Marie left a career in television advertising to pursue her interest in food, health, nutrition and the environment. Marie is President, Host and Executive Producer of VegTV (www/vegtv.com) and has been producing content since 2001. She is also Managing Editor at Ecomii, a leading environmental site with a popular blog channel, The Food and Health Alternative. http://bit.ly/1jjvqJ6 Marie Lives in Southern California. The Skinny on Soy is her fifth book. Website: www.vegtv.com Facebook Page: https://www.facebook.com/VegTV/ Twitter handle: https://twitter.com/vegtv
Cranberry-Orange Sour Cream Coffee Cake
Servings: 24-30 squares
6 cups organic all-purpose flour
1 Tablespoon baking powder
2 teaspoon baking soda
1 teaspoon table salt
3 cups sour cream, room temperature
4 teaspoons vanilla extract
1 teaspoon lemon extract
3 sticks unsalted butter, softened
2 cup granulated sugar
1 cup packed dark brown sugar
6 large eggs, room temperature
1 cup chopped walnuts, toasted
3 cups whole cranberry relish with orange zest (recipe on my website)
Glaze and Crumb Topping
2 cup powdered sugar
3 Tablespoon Orange Juice
Mix together 2 cups brown sugar, 2 cups walnuts, 1 cup oats, 1 cup flour, pinch of salt and 1 stick
Preheat oven to 350 degrees F. Line a chaffing pan with parchment paper. Grease and flour well.
In a bowl, mix together flour, baking powder, baking soda and salt. In a separate bowl, mix sour
cream, lemon extract and vanilla.
Using an electric mixer, cream the butter, and both sugars together until fluffy and light, about 2
minutes. Add eggs, one at a time. Scraping down bowl after each addition. Add half the flour
mixture, then all of the sour cream, then remaining flour. Mix until fully incorporated. Fold in
walnuts. Spread ½ of the batter in the pan. Spread the cranberry relish over. The batter. Add the
remaining batter on top.
Gently run a skewer or thin knife through batter to swirl the cranberry relish into the batter.
Bake cake until knife inserted in center comes out clean, approx. 50-60 minutes. Let cake cool in
pan on a wire rack for 10 minutes before removing from pan. Let cool completely.
Whisk together confectioners' sugar and orange juice until glaze is smooth. Pour glaze over cake
and sprinkle crumb topping. Gently press crumb topping into the glaze until it sticks. Let stand
until glaze sets, about 10 minutes.
Cut into squares, and put into paper cup liners