Cranberry Crumb Cake

By Addie

Below is a delicious recipe from the Tate’s Bake Shop Cookbook.
Cranberry crumb cake. Perfect in every way. Cranberries are in right now and this is the perfect recipe to use them up. When I made this, it was gone in about 24 hours. Who ate it? Don’t know. But I hear she is off to get her jaw wired shut so she will stop shoveling food in her mouth.

Ingredients

• Topping:
• 1/2 cup firmly packed dark or light brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon5
• 5 tablespoons salted butter, cut into tablespoons
• 1/2 cup coarsely chopped walnuts
• ............................................
• Batter:
• 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
• 1 teaspoon grated zest, from one orange
• 1 teaspoon vanilla
• 1 1/2 cups cranberries, coarsely chopped (frozen is fine)
• ............................
• NOTE: You can use vegetable oil rather than walnut oil if that is all you have)

Preparation

Step 1

Preheat oven to 350 degrees. 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 can be done the night before.)
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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.