Cranberry-Orange Crumb Cake

Autumnal  Recipe of the Week
I have a fussy friend who doesn't like many things, but she loves cranberry and orange together! So I have been collecting recipes for her, and I think this one is a winner. I feel like it's more of a breakfast treat then a dessert, but who am I to stop you from eating it all day? Whenever I see a recipe with sour cream in the batter I know it will have a moist and delicious texture, which this does. And the crumb topping is really really yummy. The drizzle is optional but why not, just wait for the cake to cool or it will disappear into the crumble (see photo).



Ingredients for crumb topping
1 cup all-purpose flour
1/4 cup sugar
1/3 cup dark brown sugar
1 tsp. cinnamon
1/4 teaspoon salt
3.5 ounces (7 Tablespoons) unsalted butter, melted

Ingredients for cranberry-orange cake
5 ounces unsalted butter, room temperature
1 cup sugar
zest of 1 orange
2 eggs room temp
1 teaspoon vanilla extract
8 ounces full fat sour cream
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen cranberries
1/4 cup dried cranberries soaked in 1/2 cup rum then drained (or just drink it!)

Ingredients for orange glaze
1/2 cup powdered sugar
1 tablespoon orange liqueur

Procedure
Crumb topping In a medium-size bowl, mix together flour, sugar, brown sugar, cinnamon, and salt. Add melted butter and mix together with fingers so crumbs form. Set aside.

Cranberry-orange cake Preheat oven to 350 degrees. Spray an 8×8-inch pan with non-stick spray then line with parchment paper and lightly spray again. In a medium-size bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, cream butter, sugar, and orange zest until light and fluffy, about 3 minutes. Add eggs and vanilla extract, mixing until combined. Add dry ingredients, alternating with sour cream in three additions, starting and ending with the flour mixture. Stir in both kinds of cranberries.Spread batter evenly into prepared pan and top with crumb topping. Bake for 55-60 minutes, rotating once halfway through. Cake is done when top is set and toothpick inserted in the center comes out clean. Let cool completely. Carefully turn out of baking pan onto a platter.

Orange glaze In a small bowl, whisk together the powdered sugar and orange liqueur. You can substitute freah orange juice for the booze. Drizzle over completely cooled cake.