Cranberry Crumble Cake
|Butter||125 Milliliter, softened (1/2 Cup)|
|Baking powder||5 Milliliter (1 Teaspoon)|
|Baking soda||5 Milliliter (1 Teaspoon)|
|Salt||2 Milliliter (1/2 Teaspoon)|
|Sour cream||250 Milliliter (1 Cup)|
|Grated lemon rind||5 Milliliter (1 Teaspoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Packed brown sugar||175 Milliliter (3/4 Cup)|
|Rolled oats||125 Milliliter (1/2 Cup, Topping)|
|All purpose flour||75 Milliliter (1/3 Cup)|
|Cinnamon||5 Milliliter (1 Teaspoon)|
|Butter||50 Milliliter (1/4 Cup)|
|Cranberries||1 Liter (4 Cup)|
|Granulated sugar||75 Milliliter (1/3 Cup)|
Topping: In bowl, combine brown sugar, oats, flour and cinnamon; cut in butter until crumbly and set aside.
Toss cranberries with granulated sugar; set aside.
In large bowl, beat butter with sugar until fluffy.
Beat in eggs, one at a time.
Combine flour, baking powder, baking soda and salt.
Stir together sour cream, lemon rind and juice.
Alternately add flour mixture and sour cream mixture to butter mixture, making 3 additions of dry and 2 of wet.
Spoon into greased D- X 9-inch (3.5 L) cake pan.
Spoon berry mixture over top.
Sprinkle with oatmeal mixture.
Bake in 350°F (180CC) oven for 45 to 50 minutes or until topping is crisp, berries begin to bubble and tester inserted into center of cake comes out clean.
Set pan on rack to cool slightly before cutting into squares.