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Cranberry Crumb Cakes




Source of Recipe


November 2002, Woman's Day






Recipe Introduction


I made this to give as Christmas gifts. It makes 5 mini loaves.





List of Ingredients



• 2 sticks (1 cup) butter, softened
  
• 1 1/2 cups sugar
  
• 1 1/2 tsp ground ginger
  
• 3 1/2 cups all-pourpose flour
  
• 1/2 teaspoon ground cinnamon
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup (8 ounces ) sour cream
  
• 3 large eggs
  
• 1 teaspoon almond extract
  
• 1 cup fresh or frozen cranberries, chopped
  
• 1 cup orange-flavored dried cranberries
  
• confectioners' sugar
  






Instructions



1. Heat oven to 350 degrees F. Grease and flour 5 disposable baby (mini) loaf pans. (5 3/4 x 3 1/4 x 2 inches)
   
2. Beat butter, 1 cup sugar and the ginger in a large bowl with mixer on low speed until blended. Increase speed to medium-high, beat until pale and fluffy. Reduce speed to low and, scraping bowl occasionally with a rubber spatula, beat in 2 cups flour until well blended and crumbly. Remove 1 cup to a small bowl, add cinnamon and mix with fingers until blended. Set aside and reserve.
   
3. Whisk remaining 1 1/2 cups flour, the baking powder, baking soda and salt in a medium bowl until blended.
   
4. To butter mixture in large bowl, add remaining 1/2 cup sugar, the sour cream, eggs and extract. Beat on low speed until blended. Increase speed to medium-high, beat 2 minutes or until smooth. Reduce mixer speed to low, and add flour mixture and beat just until blended. Fold in cranberries. Spoon evenly into prepared pans, With finger, crumble reserved cinnamon mixture over top., Place pans on a baking sheet.
   
5. Bake 35-40 minutes until a wooden pick inserted in centers comes out clean. Remove pans to a wire rack, cool 10 minutes. Invert on rack, turn top side up and cool completely. Before serving dust with confectioners' sugar
   






Final Comments


Wrap loaves in plastic wrap and store at room temperature up to 1 day, refrigerate up to 4 days or freeze up to 1 month. To give as gifts, return wrapped cakes to pans.