		Back To Recipe Page		Print This Recipe

Double Cranberry Crumb Cake

Submitted by:

A moist crumb cake made with cranberry tea and with fresh cranberries sprinkled throughout

Prep Time: 30 minutes prep time; 60 minutes bake time
Serving Size: 20-24

Ingredients

3 tablespoons cranberry flavored black tea
1 1/8 cups water
2 cups sugar
1 cup (2 sticks) butter, softened
4 eggs
1/2 cup oil
1/2 cup whole milk
1 tablespoon vanilla extract
1/8 teaspoon salt
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups coarsely chopped fresh cranberries
Crumb Topping:
3/4 cup sugar
1/3 cup butter, softened
1/2 cup flour
1 teaspoon ground cinnamon
1/2 cup quick oats
2 tablespoons brewed tea leaves (see directions)

Directions
1. Heat water to just below boiling and pour over tea leaves. Steep for 3-4 minutes. Strain leaves from tea and set both aside.

2. In large mixing bowl, cream sugar, butter, and oil. Beat in eggs. Add milk, tea (which should be about 1 cup of liquid), and vanilla. Mix well.

3. Add salt, flour, baking soda, and baking powder, stirring after all have been added. Fold in chopped cranberries.

4. Pour batter into a greased 9 x 13 baking pan.

5. Make crumb topping by combining all topping ingredients in a medium-sized bowl. For the 'brewed tea leaves', use some of the leaves that were used to make the tea for the batter. If topping isn't crumbly enough, chill for 5-10 minutes until mixture crumbles. Sprinkle over cake.

6. Bake at 350 degrees Farenheit for about 55-60 minutes or until cake tests done.