DESSERT
CRANBERRY-WALNUT CRUMB CAKE
This moist cake is great with a cup of hot tea. Pecans can be used in place of walnuts. Note that half a stick of butter should be left at room temperature to soften and the other half refrigerated until needed.
FOR THE CAKE:
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ stick ( ¼ cup) unsalted butter, at room temperature
• ¼ cup vegetable shortening
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons freshly grated orange zest
• 2 cups cranberries (fresh or frozen and thawed)
FOR THE TOPPING:
• 1 cup firmly packed light brown sugar
• ¼ cup all-purpose flour
• ½ cup finely chopped walnuts
• ½ stick ( ¼ cup) unsalted butter, cut into bits and chilled
The cake: Heat oven to 350 degrees. Butter and lightly flour a 9-by-13-inch baking pan. In a large bowl, combine flour, baking powder, baking soda and salt. In another large bowl, beat butter and shortening. Add the sugar, a little at a time, beating until mixture is light and fluffy. Beat in the eggs, one at a time. Add the sour cream alternately with the flour mixture, beating just until the batter is combined. Fold in the orange zest and cranberries by hand, and spread the mixture in the prepared pan.
The topping: In a small bowl, combine brown sugar, flour and nuts. Blend in the butter with a fork until the mixture resembles coarse meal. Sprinkle evenly over the batter.
Bake the cake 50 minutes, until a cake tester or toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 10 minutes before cutting into squares. Serve warm. Makes 12 servings.
Source: Adapted from Gourmet's America, (Random House, 1994).
Per serving: 413 calories (43 percent from fat), 20.2 g fat (8.9 g saturated, 6.2 g monounsaturated), 81.6 mg cholesterol, 5.7 g protein, 54.3 g carbohydrates, 1.8 g fiber, 279.1 mg sodium.
