Cranberry Crumb Cake
Ingredients
For the Crumb Topping
- ¼ cup unsalted butter, about ½ stick
- ⅓ cup old fashioned oats
- ½ cup a.p whole wheat flour
- ½ cup muscavado sugar or brown sugar
- 1 tsp ground cinnamon
- pinch of salt
The Cake
- ½ cup e.v olive oil
- 2 large eggs
- ½ cup plain yogurt
- 1 tsp vanilla extract
- 1 orange zest and 3 tbsp juice
- 8-9 oz fresh cranberries about 2 heaped cups
- 1 cup almond flour
- 1 cup superfine brown rice flour
- ½ cup moscavado sugar add 2 tbsp more if you prefer a little sweeter
- 1 tbsp baking powder
- ¼ tsp sea salt
Instructions
Crumb
- In the base of a food processor, add the flour, brown sugar, sugar, cinnamon, salt and butter. Pulse until combined and the mixture resembled thick sand. Pour it into a bowl and squish as much of it together as possible creating large clusters. Place it in the fridge until ready to use.
Cranberry Cake
- Preheat the oven to 350°F.
- In a stand mixer, an electric mixer, or manually, beat the butter and sugar together until creamed and fluffy, for at least 3 minutes.
- Add the oil, eggs, yogurt, vanilla, orange zest and beat again to incorporate. Add the almond and rice flours, baking powder, salt, fold until well incorporated. Add ¾ the cranberries and fold again.
- Transfer it to your prepared pan. Spread the prepared crumble all over the cake evenly. Sprinkle the remaining cranberries over top.
- Bake on the middle rack for about 45-50 minutes, until tested in the center and only a few crumbs (no batter!) come out with it. If the top starts to get to brown, cover it with a piece of parchment or foil. Let the cake cool for at least 30 minutes before slicing. Serve with yogurt or sweetened creme fraiche.
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