Cranberry Orange Crumb Cake

Description

Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER

One of the more popular recipes on my blog is a cranberry walnut crumb cake, and for good reason: It’s great for breakfast, brunch, or dessert; it’s packed with fresh cranberry flavor; and it just feels like a giant, cozy hug. However, for this book I jazzed up my original recipe with lots of fresh orange zest and a zippy orange glaze that really elevates the brightness of the tart cranberries. I think you’ll agree!

Ingredients

• 12 tablespoons (1½ sticks) butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• Zest and juice from one medium orange
• 1 cup sour cream
• 2 cups all-purpose flour
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 cups fresh or frozen cranberries
• 1 cup brown sugar
• 1¼ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 8 tablespoons (1 stick) butter, melted
• 1 cup chopped walnuts
• 2 cups confectioners’ sugar
• ⅓ cup orange juice

Directions

1. Preheat the oven to 350°F.
2. Lightly grease a 9-inch round springform pan with cooking spray.
3. Place a parchment paper round in the bottom of the pan, then spray the bottom and sides of the pan again.
4. Set aside.
5. Cream 12 tablespoons butter and granulated sugar together in the bowl of a stand mixer until fluffy, 2 minutes.
6. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract, orange zest, and juice from one orange.
7. Beat in the sour cream, followed by the flour, baking powder, baking soda, and salt until a thick, smooth batter forms.
8. Fold in the cranberries.
9. Spread the cake into the prepared pan evenly.
10. For the crumb: Combine the brown sugar, flour, cinnamon, and 8 tablespoons melted butter and stir until moistened.
11. Fold in the chopped walnuts.
12. Crumble the crumb mixture evenly over the cake.
13. It will seem like a lot of crumb, but this is okay—you want to lay it on thick!
14. Bake the cake for 60 to 75 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs.
15. Cool completely, noting that the cake may sink slightly in the middle.
16. This is normal.
17. For the glaze: Mix the confectioners’ sugar and orange juice until smooth.
18. Drizzle evenly over the crumb topping before serving.

YIELD: 10-12 SLICES