Thursday, November 29, 2012

Cranberry Crumb Cake

So, you know you are "pinning" too much when...your daughter runs down the steps, looks all over in the kitchen and says:  "hey, where's the cranberry cake."  She saw one of my pins and thought I made it....silly girl...did you smell it?

With our watching what we eat, not a lot of baking going on here.  However, with the excitement of the cranberry cake, I decided to make one.

I did copy the recipe from my pin.  When I looked for all the ingredients I realized I didn't have some of them, so I revised it to fit what I had.

Cranberry Crumb Cake:

Preheat oven at 350 (while heating, add 1 C chopped walnuts to toast in oven for few minutes)

3 eggs
1 1/2 C white sugar
1/2 C brown sugar

Beat together till light and fluffy - like 5 minutes.

3/4 C soft butter - cut in cubes

Slowly add to the fluffy mix a few cubes at a time.

2 t. vanilla
2 t. almond extract
1 t. fresh grated nutmeg
2 C flour

Blend together.  It will look like cookie dough

3/4 C apple cider

Whip together.  Take off mixer.

3 C cranberries

Fold in cranberries.  Dump into a prepared 9 x 13 pan.  Spread evenly - this will be thick. 

Melt 1/4 C butter, 1/4 brown sugar together and toasted walnuts and drizzle/sprinkle on top of cake.  Bake for 40 - 45 minutes.  The almond extract and nugmeg make this a great smelling cake.  Like a coffee cake. 

(Before baking)

Enjoy!  (my family LOVED it)

(After baking)

Blessings from Ringle, Wisconsin.
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