Name: Cranberry Crumb Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 10
Ingredients: SIGNATURE SELECTS Sugar, Light Brown; Challenge Butter, Unsalted, European Style; Bigfoot Hungarian Unbleached Flour; O Organics Cane Sugar, Granulated, Organic; Value Corner Vanilla Flavor, Imitation; San Francisco Salt Company Sea Salt, Pure & Natural; SIGNATURE SELECTS Baking Powder, Double Acting; ZYN Lemon Ginger; Crunch Easter Flatback Egg; Value Corner Vanilla Flavor, Imitation; Daisy Light Sour Cream; Signature Farms Cranberries, Dried

Preheat oven to 350 (175C) degrees and butter an 8-inch square baking pan.

To make the crumb topping:

Pulse all the ingredients in a food processor, or mix in a bowl using a fork or pastry blender, until coarse crumbs form. Set aside.

To make the cake batter

Whisk the flour, salt and baking powder in a bowl.

Cream the butter, sugar and zest in a bowl of a stand mixer with the paddle attachment until light and fluffy, about 5 minutes. Add the eggs one at a time, followed by the vanilla.

Scrape down the sides of the bowl. Reduce mixer speed to low while adding half the flour mixture and half the buttermilk until just incorporated. Repeat with the remaining flour and buttermilk. Stir in 1 cup of the cranberries.

Scrape the batter into the pan, spreading it evenly and distribute the remaining cranberries over the top. Sprinkle the crumb topping evenly over the cranberries.

Bake 45-50 minutes or until top is light golden brown and the cake feels firm. Place on a cooling rack to cool completely. Cut into squares and serve.

Cranberry Crumb Cake

Serves 10

15 mins prep

50 mins cook

65 mins total

What you need

Crumb Topping:

Cake Batter:

How to make

To make the crumb topping:

To make the cake batter

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