Cranberry Crumb Cake

"The perfect dessert for late fall, when fresh cranberries are plentiful. From Good Food Magazine October 1988"
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Annacia photo by Annacia
Ready In:
1hr
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Heat oven to 400 degrees. Butter 9-inch square baking pan.
  • Prepare topping: Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended. Transfer to small bowl.
  • Prepare cake: Put flour, sugar, baking powder, baking soda, cinnamon, and salt in food processor and process until mixed. Add butter and pulse jut until mixture resembles coarse crumbs.
  • Whisk buttermilk, eggs, and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand.
  • Pour batter into buttered pan and sprinkle crumb topping evenly over top.
  • Bake cake until wooden pick inserted in center comes out clean, about 45 minutes. Cool completely on wire rack.

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Reviews

  1. I want to say that this is getting 4 stars instead of 5 is because DH says that it needs more sugar. I think it could do with a tad less. So I split his 3 and my 5 ratings. I didn't want whole cranberries so I pulsed them 3-4 times after adding them. This is very easy and I love the food processor method. It comes out very light and fluffy and will be welcomed through the holidays.
     
  2. What a wonderful flavor to this cake. The tartness of the cranberries with the sweetness of the sugars were Yummy and so very moist.....This cake was very quick to get ready for oven, being that the food processor is used. I too had pulsed the cranberries for a wee bit instead of putting them in whole. Had used a round pan instead of a square then sliced up to bring to my friends house for Thanksgiving. I did find there was way too much crumble topping though, so I didn't use it all. Will definitely be making this cake again. Thanks for sharing JackieOhNo! Everyone enjoyed it...
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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