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Budget Day 2026: What a $63B+ Deficit Means for Your Wallet

  Canadian Money Brief • Thursday, November 5, 2026 Ottawa tables its second Carney-era budget today. Almost everyone expects big spending. Hardly anyone expects it to help their own bank account. Here is what the numbers say, and what to do about it. Finance Minister François-Philippe Champagne says today’s budget is about “changing Canada’s growth model”: less reliance on the U.S., more building at home. That is a big-picture pitch. Your household budget is a small-picture problem, and a new Abacus Data poll shows the gap between the two is wide. The poll in one line: only 10% of Canadians expect Budget 2026 to make their household better off. 30% expect to be worse off, and 48% expect little difference. (Abacus Data, 1,809 adults, Oct. 30 to Nov. 3.) The deficit, in plain numbers The Parliamentary Budget Officer (PBO) is the government’s independent fiscal referee. Its latest outlook, which predates the budget and only counts measures already announced, sets the stage: PBO proj...
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Sour Cream Coffee Cake with Cinnamon-Walnut Swirl

 

This rich and buttery coffee cake features a sublime cinnamon-nut swirl, making it a classic breakfast treat. The contrasting flavors and crunch of the swirl elevate this cake to a whole new level. 

Ingredients:

  • 1 cup walnuts, toasted and chopped
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Cinnamon-Walnut Swirl:

    • Preheat the oven to 325°F (163°C) and set an oven rack in the middle position.
    • Toast the walnuts on a rimmed baking sheet until fragrant and golden brown (about 10 to 15 minutes). Let them cool, then reduce the oven temperature to 300°F (149°C).
    • In a small bowl, combine the toasted walnuts, brown sugar, and ground cinnamon. Mix until well combined, then set aside.

  2. Make the Cake Batter:

    • In another bowl, whisk together the flour, baking soda, and salt. Set aside.
    • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the granulated sugar and softened butter. Beat on medium speed until pale and fluffy (about 3 minutes).
    • Add the eggs one at a time, beating well after each addition until the mixture is homogenous.
    • On low speed, mix in the sour cream and vanilla. The batter may look a little curdled at this point, but that’s okay.
    • Scrape down the sides and bottom of the bowl to ensure all ingredients are evenly incorporated.
    • Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.

  3. Layer the Batter and Swirl:

    • Scoop 1/3 of the batter into a prepared pan (even if it seems like not enough, especially if using a 12-cup Bundt pan).
    • Sprinkle half of the cinnamon-walnut mixture evenly over the batter.
    • Cover with another 1/3 of the remaining batter, spreading it evenly over the pan and to the edges.
    • Sprinkle the remaining nut mixture evenly over the batter.
    • Finally, cover with the remaining batter, spreading it evenly over the nut mixture.

  4. Bake:

    • Bake for 65 to 75 minutes, or until a cake tester comes out clean.

  5. Enjoy!

    • Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
    • Slice and savor the deliciousness!

This coffee cake is so good that it can be stored in a covered container on the countertop for up to two weeks.

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