Monday, December 13, 2010

Cranberry Crumb Cake ~ Tate's Bake Shop

Cranberry Crumb Cake ~ Tate's Bake Shop
As shared from the kitchen of Once Upon a Plate
Yields One 9-inch square pan

This is delicious, warm from the oven, but I thought it was even better the following day as the flavors had a chance to mingle and the cake seemed to be more moist the second day. (Cover tightly if you will be storing it overnight so it doesn't dry out.)

1/2 cup firmly packed dark or light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon5 tablespoons salted butter, cut into tablespoons
1/2 cup coarsely chopped walnuts

2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking pwder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sour cream
2 large eggs
1/4 cup walnut oil * (you can use vegetable oil if you prefer)
1 teaspoon grated zest, from one orange
1 teaspoon vanilla
1 and 1/2 cups cranberries, coarsely chopped (frozen is fine)

Preheat oven to 350* F
Grease a 9-inch square baking pan with pan spray or butter

To make the topping:  Combine all topping ingredients --except walnuts-- in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this step may be done the night before.)

To make the batter:

In a small bowl, toss the cranberries with 2 tablespoons of sugar and set the mixture aside. 

In a medium bowl, combine the flour 1/2 cup of the sugar, baking powder, cinnamon and salt.

In a large bowl beat the sour cream, eggs, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries.

Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter.  Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.

*Note: I used a good quality walnut oil, but honestly the flavor was not easily discernable because of the the other flavorings in the cake. 


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