Cranberry or Currant Crumb Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I have recently gotten on a big currant baking phase. I love the jelly they make and so far have also loved all the desserts made with them. They are not too sweet but tasty none the less. The oringinal recipe came from TOH. Ingredients:
1 cup all-purpose flour |
1/2 cup sugar |
1/3 cup sugar, divided |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg, lightly beaten |
1/2 cup nonfat milk |
1 tablespoon orange juice |
1 tablespoon canola oil |
1/4 teaspoon almond extract |
2 cups cranberries or 2 cups currants, chopped |
1/4 cup all-purpose flour |
3 tablespoons sugar |
2 tablespoons cold butter |
Directions:
1. In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Spoon into an 8-in. square baking dish coated with cooking spray. Combine cranberries and remaining sugar; spoon over batter.
2. For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries. Bake at 375° for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers.
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