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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe was originally published in Canadian Living circa 1990-91 and was made with partridgeberries, which are native to Newfoundland. Since not everyone has access to partridgeberries, this cake can also be made with cranberries or blueberries. I have made it both ways and it is fabulous, either warm with vanilla ice cream for dessert or at room temperature with a cup of tea. Ingredients:
1/2 cup butter, softened |
1 cup granulated sugar |
2 eggs |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1 teaspoon lemon zest, grated |
1 tablespoon lemon juice |
3/4 cup brown sugar, packed |
1/2 cup rolled oats |
1/3 cup all-purpose flour |
1 teaspoon ground cinnamon |
1/4 cup butter |
4 cups cranberries |
1/3 cup granulated sugar |
Directions:
1. To make the topping, combine brown sugar, oats, flour and cinnamon in a bowl; cut in the butter until crumbly and set aside.
2. Toss the cranberries with the granulated sugar; set aside.
3. To make the cake, beat the butter with the sugar in a large bowl until fluffy.
4. Beat in the eggs, one at a time.
5. Combine the flour, baking powder, baking soda, and salt.
6. Stir together the sour cream, lemon zest and juice.
7. Alternately add the flour mixture and the sour cream mixture to the butter mixture, making 3 additions of dry and 2 of wet.
8. Spoon into a greased 9 x 13 cake pan.
9. Spoon the berry mixture over the top.
10. Sprinkle with the oatmeal mixture.
11. Bake in a 350 degree F oven for 45 to 50 minutes or until the topping is crisp, the berries begin to bubble and a tester inserted into the centre of the cake comes out clean.
12. Set the pan on a rack to cool slightly before cutting into squares.
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