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    • Recipe:

    Sourdough Cranberry-Orange Coffee Cake Recipe

    Recipe by on Jan 20th, 2012 in ,
    Sourdough Cranberry-Orange Coffee Cake
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    Perfect balance of sweet and tart. This is a perfect recipe to make for company, brunch or a potluck. There won't be any left. I purchase fresh cranberries in bulk when they are in season and keep them in the freezer to use all year long. Cranberries are good source of Vitamin E, Vitamin K, and a very good source of Dietary Fiber, Vitamin C and Manganese.

    Recipe Ingredients:

  • Cake:
  • 1 cup sourdough starter
  • 1/3 cup grass-fed butter or coconut oil, melted
  • 1 cup freshly ground spelt flour or wheat flour
  • 1 pastured egg
  • 1/2 cup sucanat or rapadura
  • 1/2 teaspoon unrefined sea salt
  • 1 teaspoon baking soda
  • Juice of one medium organic orange
  • 1/2 the zest of same orange
  • 1/2 cup fresh or frozen cranberries
  • Topping:
  • 1 teaspoon cinnamon
  • 1/2 cup sucanat or rapadura
  • 1/2 cup soaked and dehydrated walnuts, chopped
  • 2 tablespoons grass-fed butter
  • 1 tablespoon freshly ground spelt flour or wheat flour

    • Recipe Instructions:

    Combine the sourdough starter, flour and melted oil in a medium bowl. This should form a dense dough. Cover and leave at room temperature for 8-12 hours.

    Preheat oven to 350 degrees. Grease a 9x9 inch glass dish.

    Place dough ball into a food processor. Add egg, sucanat or rapadura, orange juice and zest, baking soda and salt. Process for a minute or until a batter forms. Alternately, you can place the dough ball in a bowl and add the other ingredients and "process" with your hands by squishing the dough with your fingers until no more lumps remain and all the ingredients are combined.

    Prepare the topping by cutting together the butter, flour, sugar and cinnamon. Stir in the walnuts. Set aside.

    Pour the batter into the greased dish sprinkle the cranberries on top and then sprinkle on the topping. Bake for about 35 minutes or until a toothpick inserted comes out clean.

    Comments and Reviews

  • riddlelove says:
    I made this a couple mornings ago and it was SO GOOD! A new favorite! Reply
    • Eat Nourishing Admin says:
      So glad you enjoyed it! It's definitely a favorite here. I keep cranberries on hand now just so I can make this. ;) Reply
  • Karen says:
    I would like to make sourdough carrot cake. Do you have any suggestions of using this recipe and subbing it to make the carrot cake? Thank you! Reply
    • Eat Nourishing Admin says:
      Hmmmm. After fermenting overnight, add all the ingredients as called for with the following changes: 1/2 cup shredded carrot, 1 heaping tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp allspice, 1/4 tsp cloves, 1/8 tsp nutmeg (maybe play with spices as your tastes permit). Omit cranberries. I would still add the orange juice because I think it would be tasty in the carrot cake, and of course the nuts on top...or just fold them in and omit the rest of the crumble topping ingredients. If you like raisins in your carrot cake, add in 1/4 cup at the end. This only makes a 9x9 pan, so that's why I would only put in 1/2 cup carrot. I have not used this recipe as a carrot cake yet, so this is just what I would start with. Please let us know if you try it and then share your recipe here on the site for us all. :) Reply

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