Saturday, September 27, 2014

Cranberry Crumb Cake

I love any recipe made with Cranberries. I have many recipes on the blog. This would make a good Thanksgiving or Christmas morning cake.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" round cake pan, brushed well with Pan Release Mix. (Crisco, Vegetable Oil, Flour) I start with 1 C of each , mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

The Cake ingredients.
6 TBS Butter, room temperature.
3/4 C Granulated Sugar
2 large Eggs, room temperature.
1 tsp Vanilla
1 tsp Orange Zest
2/3 C Sour Cream
1 1/4 C Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 C Fresh Cranberries
Confectioner's Sugar for dusting each serving.

Crumb Topping ingredients.
1/4 C Granulated Sugar
1/3 C Brown Sugar
1 tsp Cinnamon
1/8 tsp Nutmeg
8 TBS (1stick) Butter, melted
1 1/3 C Flour

Cake directions.
In a Stand Mixer with a paddle attachment:
Beat on high for 5 minutes.
Reduce speed to Low.
Eggs, one at a time.
Orange Zest
Sour Cream
Beat just to combine.

In a medium mixing bowl, sift together:
Baking Powder
Baking Soda
Gradually add this to the mixer on Low Speed.
Beat just to combine.
Spoon batter into the Cake Pan.

Crumb Topping directions.

In a medium bowl:
Granulated Sugar
Brown Sugar
Whisk well.
Stir in the Butter.
Add Flour and mix with your hands to create a Crumble.
Sprinkle evenly over the Batter.
Bake for 40 - 45 minutes, until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.

To serve, dust each piece with Confectioner's Sugar.

Peace in the Kitchen!

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