Ingredients
- Cake:
- 1 Tbsp unsalted butter at room temp - for coating pan
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 stick unsalted butter at room temp
- 1/4 cup sugar
- zest of 1 orange
- 2 large eggs
- 1 Tbsp Rodelle's Pure Madagascar Bourbon Vanilla Extract
- 1/2 cup sour cream
- 2 cups fresh cranberries - rinsed and any stems removed
- Crumb:
- 1/2 cup flour
- 1/3 cup granulated sugar
- 1/8 cup light brown sugar
- 1/8 tsp kosher salt
- 1/2 stick cold unsalted butter, cut into cubes
- 1/2 Tbsp Rodelle's Pure Madagascar Bourbon Vanilla Extract
Details
Preparation
Step 1
For cake: Preheat oven to 350 degrees. Spread butter on bottom and sides of a 9 inch square baking pan. Sift the flour, baking powder and salt together in a medium bowl, set aside.
In a stand mixer with a paddle attachment cream together the butter, sugar and orange zest until light and fluffy, about 3 mins. Add the eggs one at a time, scraping down sides of bowl as needed. Blend in the vanilla. Add the flour mixture in 3 additions alternating with the sour cream, scrape down sides of bowl as needed. Fold in 1 cup of the cranberries.
Spread the batter into the prepared pan. Distribute the remaining 1 cup of cranberries over the cake, then sprinkle the crumb topping over the cranberries. Baker for 45-50 mins, until lightly golden and firm on top. Let cool, then cut into squares and serve.
For crumb: combine the flour, sugars, salt and butter in a food processor and pulse until mixture resembles coarse crumbs, then drizzle the vanilla over and pulse to distribute the vanilla.
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