Recipe courtesy of Gale Gand
Cranberry Walnut Crumb Cakes
- Level: Easy
- Yield: 24 individual cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 206
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 38
- Sodium
- 107
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
Cake:
8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup dried cranberries, cherries, or raisins
Topping:
3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup coarsely chopped walnuts or pecans
Directions
Special equipment:
A few 4-ounce cup muffin pans; ribbed paper cupcake liners- Make the Cake. Preheat the oven to 350 degrees F.
- Line the muffin tins with paper liners.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
- Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
- Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
- Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.