There are two types of people in this world, sweet and salty. Me, I've always been more of a salty kinda gal, choosing eggs and bacon over french toast and pancakes and french fries over...well, let's be honest french fries trump everything! My attraction towards all things salty runs strong from Spring through to Fall, but as soon as that first evening of frost sets in at the end of Fall or the beginning of Winter, my sweet tooth starts to emerge!
As I find myself pulling out my wool and cashmere sweaters and scarves, a hankering for all things sweet has begun to follow me around all day long! From the moment I wake up and choose a bowl of brown sugar and maple oatmeal over my usual scrambled eggs and toast, to just before I go to sleep as I eat a handful of Cap'n Crunch in bed, it's clear my sweet tooth has officially bubbled to the surface for the season.
With sweets on the brain 24/7, I wanted to make a simple and not-too-sweet cake to have around my home that could satisfy my cravings whenever they should strike. With a fridge drawer full of fresh cranberries and lemons, my brain went straight to recreating my favourite crumb cake recipe with a lemon cranberry twist. This crumb cake recipe has been a family favourite for years thanks to its ease of preparation and moist and delicious results! I love that I can throw this cake together in next to no time and sub in whatever fruit I happen to have available. This recipe is so forgiving that in the past I've even subbed in non-fat yogurt for the suggested sour cream when the latter was unavailable.
With the holiday season in full swing, this is a fantastic recipe for serving to guests or bringing to a party! It holds up well for a few days and travels very easily, making it the perfect addition to your holiday table! Give it a try and let me know how it went on Twitter: @thisgingerrose.
- This is one of those recipes where fresh lemon juice is essential! None of that bottled business!
2 1/4 cups all-purpose flour
1 1/4 cup white sugar
3/4 cup cold butter, cubed
1 tsp baking soda
1 cup sour cream (you may use full or reduced fat)
1 tsp baking powder
zest of 2 lemons
2 Tbsp. fresh lemon juice
1 1/2 - 2 cups fresh cranberries
- Preheat oven to 375ºF.
- In the bowl of a food processor add flour, sugar, and butter and pulse until crumbs form. Remove 1-cup of the mixture and set aside.
- Place sour cream in a small bowl and stir in baking soda until dissolved.
- Add sour cream mixture to the processor bowl. Add baking powder, eggs, lemon zest, and lemon juice and process until just combined. Do not over-mix!
- Gently stir in cranberries by hand.
- Pour batter into a lightly greased and floured 9x9-inch square baking pan. Top evenly with the reserved crumb mixture.
- Bake for 40-45-minutes, or until a toothpick inserted into the centre comes out clean. (I start to check the cake around the 36/37-minute mark, and allow the toothpick to have just a little batter on it to ensure the moistest cake).