Ingrédients pour Cranberry Crumb Cake
- 2 3/4 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup milk
- Vegetable Oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1 cup powdered sugar (for dusting/glaze)
- 1/2 teaspoon baking soda
- 1/2 cup old-fashioned oats
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Comment préparer Cranberry Crumb Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the cranberries.
- Pour the batter into the prepared pan and spread evenly.
- In a medium bowl, combine the flour, brown sugar, oats, cinnamon, and butter for the crumble topping. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before dusting with powdered sugar and slicing to serve.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
118g
Fat
45g
Carbs
22g
