scratch - Cranberry Crumb Cake, (or muffins)
Source of Recipe
online from the kingarthur flour newsletter
List of Ingredients
scratch - Cranberry Crumb Cake, (or muffins)
for the filling:
1, 16 ounce can whole berry cranberry sauce
for the topping:
1 cup unbleached flour
1/2 cup white granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons melted butter
1/2 teaspoon vanilla extract
1/2 cup diced walnuts, if desired
for the cake:
1/2 cup butter, (1 stick)
1/2 cup + 2 tablespoons white granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 level teaspoon baking powder
1/2 level teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup unbleached flour
1 cup sour cream, (8 ounces)
for the topping:
Stir until is of spreading consistency. Set aside.
for the cake:
Preheat oven to 350. Lightly grease a 9 inch square baking pan.
Use a large bowl to cream the butter and sugar together.
Add the eggs one at a time, beating well after each addition.
Add the extract, baking powder, baking soda, and salt.
Beat for another minute or two, until the batter is well combined.
It may look a bit curdled, but that is okay.
Add 1/3 of the flour to the batter, alternately with the sour cream,
mixing at low/medium speed. Mix just until everything is well combined.
Spread the batter in the baking pan.
Spread the cranberry sauce over the batter, distributing the whole
berries as evenly as possible.
Sprinkle about 1/2 cup of the topping on top of the cranberry sauce.
Swirl a knife through the batter, to marble the sauce, topping and batter
together; then sprinkle on the remaining topping.
Bake for about 60 minutes, until it's golden brown and a tester comes
out clean.
Place of tent of aluminum foil over the cake for the last 15 minutes of
baking. If it seems to be browning too quickly. Remove the cake from
the oven, cool it completely, and wrap it tightly, in the pan in plastic
wrap.
Makes 1 cake or 16 servings.
for cupcakes:
Put paper liners into one standard muffin tin.
Cups should be at least 2 3/4 inch wide, and 1 1/2 inches deep.
(It is hard to get out of the pan otherwise.)
Place about 1 1/2 tablespoons of batter into the bottom of the cups.
Use enough batter to thoroughly cover the bottom of each cup,
(they should not reach half full.)
Add about 1 1/2 tablespoons of cranberry sauce, and a light sprinkle
of the crumb topping.
Cover with the remaining batter, and coat heavily with the remaining
topping, pressing it into the batter. Set the muffin pan on a baking
sheet, as some of the topping will fall off.)
Bake for 35 - 40 minutes, until the center muffins test done.
It is important to pick 1 of the center muffins. It may be messy
when you are done as you may have to test it several times. The
cranberries make everything so moist that you will need to actually
dig the tip of a knife into it to check the insides. If it looks uncooked,
it is, so leave it in the oven longer.
Makes 12 muffins.
Recipe
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