CRANBERRY CRUMB CAKE

CRANBERRY CRUMB CAKE image

Categories Fruit

Number Of Ingredients 17

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For the crumb topping:
1/2 cup light brown sugar
1-1/2 cups all purpose flour
1/4 tsp salt
1 stick unsalted butter, melted & slightly cooled
For the cake:
3 whole eggs
1-1/2 cup sugar
1-1/2 stick unsalted butter, at room temp
1 tbsp vanilla
1 tbsp orange zest
1-1/2 cup sour cream
2-1/2 cups all purpose flour
1/4 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups fresh cranberries

Steps:

Preheat oven to 350. For the crumb topping: Combine the sugar, flour and salt in a bowl. Stir in the melted butter and let the mixture sit while you assemble the rest of the cake. For the cake: In a large bowl cream together the eggs and sugar. Beat in the butter. Add the vanilla, orange zest and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking soda, baking powder and salt. Place the cranberries into a small bowl and add a tablespoon of the flour mixture. Toss the berries in the flour to help prevent them from sinking to the bottom of the cake. Stir the flour mixture into the wet batter and mix until combined. Add the cranberries and stir just until combined. To assemble the cake, pour the cake batter into a buttered and floured 9" springform pan. Crumble the crumb topping evenly over the batter. Put it into the oven and bake for approx. 50-60 minutes until cake tester comes out clean. Remove pan from oven and set it on a rack. Allow cake to cool completely before removing from the pan. Dust the top with powdered sugar.