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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The perfect dessert for late fall, when fresh cranberries are plentiful. From Good Food Magazine October 1988 Ingredients:
1 cup all-purpose flour |
1/2 cup dark brown sugar (packed) |
6 tablespoons unsalted butter, cold, cut into 6 pieces |
1/2 teaspoon grated nutmeg |
1 1/2 cups all-purpose flour |
2/3 cup granulated sugar |
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 1/2 cups fresh cranberries |
Directions:
1. Heat oven to 400 degrees. Butter 9-inch square baking pan.
2. Prepare topping: Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended. Transfer to small bowl.
3. 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.
4. Whisk buttermilk, eggs, and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand.
5. Pour batter into buttered pan and sprinkle crumb topping evenly over top.
6. Bake cake until wooden pick inserted in center comes out clean, about 45 minutes. Cool completely on wire rack.
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