If you enjoy bog berries (cranberries) them you’ll surely enjoy this cake. It’s made in a flash using the food processor and it comes out very light and fluffy and will be welcomed through the holidays or any days.
MAKES: 8 servings
INGREDIENTS:
TOPPING:
- 1 cup whole wheat flour
- 1/2 cup dark brown sugar,packed (or 1/4 cup Splenda brown)
- 6 tablespoons unsalted butter, cold, cut into 6 pieces
- 1/2 teaspoon grated nutmeg
CAKE:
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar (or Splenda)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into 6 pieces
- 2/3 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh cranberries
DIRECTIONS:
Heat oven to 375 F degrees.
Butter 9-inch square baking pan.
Prepare topping:
Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended and looking like crumbs.
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.
Add in cranberries and give it 3 brief pulses.
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 before cutting.
Related posts:
- Apple-Cranberry Crisp Recipe
- Orange Poppy-Seed Cake with Berries and Creme Fraiche Recipe
- Almond Cake with Berries Recipe
- Sherry-Soaked Almond Cake with Mixed Berries Recipe
- Blueberry Crumb Cake Recipe
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