Cranberry Crumble Cake

Let me just say that I really liked this cake.  It will now become a favorite recipe for me to make in the winter or for holidays.  If you like cranberries, then you will probably like it too.  This started as browsing for a recipe with cranberries that turned into my own creation to suit my preconceived notion of what I was wanting to eat.  It's a terrible past time, really...visions of dessert ideas dance through my head.

Cranberry Crumble Cake

(printable recipe)

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1/4 teaspoon salt

3 cups fresh cranberries

1 tablespoon orange zest

1 cup chopped pecans

3/4 cup butter, melted

3 eggs, slightly beaten

1 teaspoon vanilla extract

Streusel topping:

3/4 cup sugar

3/4 cup flour

1 teaspoon cinnamon

1 tablespoon water

1/4 cup butter, softened

Preheat oven to 350 F.  Prepare a 9 - 10" pie pan with a light coating of nonstick cooking spray.

Combine flour, sugar and salt.  Stir in cranberries, orange zest and pecans, making sure to coat all the cranberries.  Stir in the butter, eggs, and vanilla extract.  Pour into prepared pan.  

Make topping by combining all ingredients until crumbly.  Evenly distribute the topping across the top of the cranberry batter.  

Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.  

Top with whipped cream or vanilla ice cream.  You will enjoy!