Cranberry sauce crumble cake

 Cranberry sauce crumble cake

1 cup sugar

½ cup butter, softened

1 teaspoon vanilla extract

2 large eggs, room temperature

2 cups all-purpose flour

1-1/4 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 can whole-berry cranberry sauce

Topping:

¼ cup all-purpose flour

¼ cup sugar

¼ teaspoon vanilla extract

2 tablespoons cold butter

 

Directions:

1. Preheat oven to 350° F In a bowl, cream the sugar, butter and vanilla; whisk for 3 minutes. Add eggs, 1 at a time, beating well after each addition.

2.Combine dry ingredients; add to batter alternately with sour cream.

3.Mix well.  Spoon cranberry sauce over batter. Top with remaining batter.

4.For topping, combine flour, sugar, and vanilla; cut in butter until crumbly. Sprinkle over batter.

5.Bake at 350° until a toothpick inserted in the center comes out clean, 45-60 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan.  Serve or put in fridge!

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