Double Cranberry Crumb Cake
A moist crumb cake made with cranberry tea and fresh cranberries sprinkled throughout. Prep time: 30 min. Cook time: 60 min.1 h 30 m 2
- 3 tbsp. cranberry tea leaves
- 1 c. + 2 tbsp. water
- 2 c. sugar
- 1 c. (2 sticks) butter, softened
- 4 eggs
- 1/2 c. oil
- 1/2 c. whole milk
- 1 tbsp. vanilla extract
- 1/8 tsp. salt
- 3 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 c. coarsely chopped fresh cranberries
- Crumb topping:
- 3/4 c. sugar
- 1/3 c. butter, softened
- 1/2 c. flour
- 1 tsp. ground cinnamon
- 1/2 c. quick oats
- 2 tbsp. brewed tea leaves from steeping
Heat water to just below boiling and pour over tea leaves. Steep for 3-4 min. Strain leaves from tea and set both aside.
In large mixing bowl, cream sugar, butter, and oil. Beat in eggs. Add milk, tea (which should be about 1 c. of liquid), and vanilla. Mix well.
Add salt, flour, baking soda, and baking powder, stirring after all have been added. Fold in chopped cranberries.
Pour batter into a greased 9"x13" baking pan.
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 min. until mixture crumbles. Sprinkle over cake batter.
Bake at 350°F for about 55-60 min. or until cake tests done.