- Yield : 1 Cake
- Servings : 12
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 3:30 h
- 2 cups of all-purpose flour
- 2 tsps. of baking powder
- 1/2 tsp. of baking soda
- 1/2 tsp. of salt
- 1/2 a tsp. of cinnamon
- 1/2 cup of butter
- 1 cup of sugar
- 2 eggs
- 8 oz. of sour cream
- 1 3/4 cups of chopped cranberries
- 2 Tbsps. of grated orange peel
- 1/4 cup of orange juice
- 1/2 a cup of brown sugar
- 1/2 a cup of slivered almonds, coursely chopped
- 1 tsp. of cinnamon
- 3 Tbsps. of butter
- 1/2 cup of all-purpose flour
Grease and flour a 13x9 inch baking dish.
Combine the first five ingredients in a bowl and set aside.
In a large mixing bowl beat the butter on medium speed for about 30 seconds or until softened. Add the granulated sugar to the butter and mix until combined. Beat in the eggs and the sour cream.
Add in the flour mixture and then add 1 cup of the cranberries, the orange peel, and the juice until just combined. Spread the batter into the baking dish. Cover and chill in refrigerator for at least 2 hours or up to 24 hours.
In a small bowl, prepare the topping by combining the last five ingredients using a pastry blender to form a crumb topping. Refrigerate the remaining cranberries and the crumb topping until just before baking.
When you are ready to bake the cake. Remove all the ingredients from the refrigerator and preheat the oven to 350 degrees.
Sprinkle the remaining cranberries on top of the cake mixture and then top with the crumb topping.
Bake the cake for 35 minutes and then cover loosely with foil to prevent over-browning. Bake covered for an additional 15 minutes.
Cool slightly and then serve warm. Enjoy.
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