Ingredients
- 2 cups coarsely chopped cranberries
- 2 tablespoons granulated sugar
- 2 1/4 cups all purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup oil
- 3/4 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon almond extract
- 2 large eggs
- 3/4 cup buttermilk
- 1/3 cup limoncello
- 1/4 cup fresh lemon juice
- Crumb Topping
- 2/3 cup packed brown sugar
- 1/3 cup all purpose flour
- 3 tablespoons unsalted butter, cut into small pieces
Preparation
Step 1
Heat oven to 350 degrees F. Coat an 8 or 9-inch springform pan with cooking spray.
In a medium bowl, stir together cranberries and 2 tablespoons sugar until combined; set aside.
In a large mixing bowl, sift together flour, cornstarch, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together 1/2 cup butter, oil, 3/4 sugar, lemon zest and almond extract until creamy - about 2 minutes. Beat in eggs until combined - about 2 minutes. Reduce mixer speed to low and beat in buttermilk, limoncello, and lemon juice, alternating with flour mixture until combined.
Pour batter into prepared pan; top with cranberries. In a medium bowl, stir together brown sugar, flour, and 3 tablespoons butter until combined. Knead the ingredients together until well incorporated; evenly sprinkle on top of cranberries.
Bake 1 hour or until set and golden brown and top.
Makes 8-10 servings