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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 2 |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| sour cream: 1 cup |
| lemon zest: 1 tsp (grated) |
| lemon juice: 1 Tbl |
| light brown sugar (packed): 3/4 cup (packed) |
| rolled oats: 1/2 cup |
| all-purpose flour (unsifted): 1/3 cup |
| ground cinnamon: 1 tsp |
| salted butter: 1/4 cup |
| cranberries (whole): 4 cups |
| granulated sugar: 1/3 cup |
Cranberry Crumble Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
12 serving(s)
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- To make the topping, combine brown sugar, oats, flour and cinnamon in a bowl; cut in the butter until crumbly and set aside.
- Toss the cranberries with the granulated sugar; set aside.
- To make the cake, beat the butter with the sugar in a large bowl until fluffy.
- Beat in the eggs, one at a time.
- Combine the flour, baking powder, baking soda, and salt.
- Stir together the sour cream, lemon zest and juice.
- Alternately add the flour mixture and the sour cream mixture to the butter mixture, making 3 additions of dry and 2 of wet.
- Spoon into a greased 9" x 13" cake pan.
- Spoon the berry mixture over the top.
- Sprinkle with the oatmeal mixture.
- Bake in a 350 degree F oven for 45 to 50 minutes or until the topping is crisp, the berries begin to bubble and a tester inserted into the centre of the cake comes out clean.
- Set the pan on a rack to cool slightly before cutting into squares.