Orange Cranberry Crumb Cake

• Vegetarian

• Produce

  • 1/2 cup Cranberries, fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 cup Brown sugar, dark
  • 1 1/2 tsp Cinnamon, ground
  • 1 tbsp Confectioners' sugar
  • 1/2 tsp Kosher salt
  • 2 tsp Vanilla extract, pure
  • 1/2 cup White sugar, granulated

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1/4 cup Almonds

• Drinks

  • 1/2 cup Minute maid orange juice, original

• Dairy

  • 1 cup Butter, unsalted

Found on lifeslittlesweets.com

Description

Directions

• Move the rack in the center of the oven. Preheat oven to 325 degrees F. Grease an 8 x 8 inch square pan with canola oil, sprinkle with some flour and tap the bottom to remove any excess. Set aside.
• In a medium mixing bowl, sift together: 1-1/2 cups all-purpose flour, granulated sugar, baking powder and kosher salt. Set aside.
• In a 2nd mixing bowl (large), whisk together the egg, orange juice, canola oil and vanilla. Using a baking spatula, fold the dry ingredients into the wet ingredients mixture.
• Spread the thick batter into the prepared 8x8 inch baking pan. Using an offset spatula or baking spatula, spread the batter evenly and set aside.
• In a medium mixing bowl, combine the remaining 2-1/2 cups flour, dark brown sugar and cinnamon. Pour the melted butter over the flour mixture and toss with a fork until large crumbs form. Stir in the cranberries and slivered almonds. Spread the mixture evenly over the batter. Sprinkle additional cranberries and slivered almonds over the top, if you wish.
• Bake 40 minutes at 325 degrees F. Then turn oven up to 350 degrees for the remaining 20 minutes. This toasts the almonds nicely and ensures the thick cake is cooked through. Dust with confectioners sugar before serving. Enjoy!