CRANBERRY ORANGE CRUMBLE

CRANBERRY ORANGE CRUMBLE image

Number Of Ingredients 19

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For the crumbs:
8 tablespoons (1 stick) unsalted butter
1/3 cup dark brown sugar
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/4 cup all-purpose flour
For the cake:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1/2 cup sour cream
1 tablespoon orange zest
1 cup fresh or frozen cranberries

Steps:

Preheat the oven to 350 degrees F. Line a square 8 x 8-inch pan with parchment paper, leaving extra overhang. For the crumbs: In a medium saucepan over low heat, combine the butter, sugars, cinnamon and salt. When the butter is melted, turn off the heat and stir in the flour. Set aside to cool. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the vanilla, egg, sour cream and zest, and mix until incorporated. Add the dry ingredients and mix until fully combined. Fold in the cranberries. Transfer the batter to the prepared pan and use a spatula to spread (it will be thick). With your hands, form small to medium-sized balls with the crumb mixture and scatter on top of the batter. Bake in the oven until a toothpick inserted into the center comes out clean, 45-55 minutes. The crumbs should be golden brown and feel firm. If they begin to look too brown, cover with a piece of foil until the cake is done. Cool in the pan until the cake is just warm. Grasp the parchment paper with both hands and lift the cake out of the pan. Cut into 9 squares. Tip: Frozen cranberries are a great alternative to fresh and can be found year-round.