It's been awhile since I've made my cherished Geraldine - lovely cranberry orange sour cream coffee cake - and I thought it was about time she went through a tune up and maybe a quick makeover. This coffee cake is absolutely wonderful as it is, and it has won me several awards and praise from many. However, I've had a hankering to add a few more cranberries and maybe change the icing as well. So the other day, Geraldine was subjected to the full Spa treatment, and I believe she emerged changed forever.
So, subscribing to Ina Garten's variation theme, I decided to add 1/2 cup of finely chopped dried cranberries to the cake batter and change the almond extract to Chambord both in the cake and in the icing recipes. Lastly, I've also included 1/4 of a cup of finely chopped cranberries that are sprinkled over the top of the cake as the finishing touch.
The end results............I served this new Geraldine to my friends last week, and they proclaimed this to be the absolute best version of this regal lady to date. I too must confess........this one is spot on and a keeper.
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