My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake

My Tiny Sicilian Grandmother’s Orange Walnut  Coffeecake

My grandma Guiseppina (Americanized to Josephine) stood about 4 foot ten, and was one of those wonderful cooks who rarely used a recipe. Thankfully, she did have some written recipes for baking. This is one of them.

It’s full of walnuts and orange peel and topped with an orange juice and sugar glaze, and it’s perfect for breakfast, brunch, or dessert. Try it–you won’t be disappointed!

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Orange Coffeecake in a round fluted pan

My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake


  • Author: Retrogirl

Description

This coffeecake is full of walnuts, orange peel, and Grandma’s love!


Scale

Ingredients

1/2 Cup Butter

11/2 Cup Granulated Sugar, Divided

2 large eggs

1 Cup Whole Milk

1 Teaspoon Baking Soda

1 Cup Walnut Halves or Pieces

1 Large Navel Orange

2 Cups All-Purpose Flour

1 Teaspoon Salt


Instructions

Grease and flour a round or square baking dish and preheat your oven to 375 Degrees.

In a mixing bowl, cream the butter and 1 cup of sugar. Beat in two eggs, and the baking soda dissolved in milk. Stir in the walnuts. Unless you have your own orange tree, wash and dry your orange. Using a vegetable peeler, peel the orange, trying to get at little of the pith as possible. Using kitchen shears, snip the peel into small matchstick-style pieces, then stir into the batter. Add the flour and salt, and stir just to combine.

Pour the batter into the prepared pan, and bake for 25-30 minutes. When cool, combine 1/2 cup sugar with 1/4 cup orange juice and spoon over the cake to make a glaze.

When the glaze is dry, serve


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