A moist crumb cake made with cranberry tea and with fresh cranberries sprinkled throughout
Yield:
20-24 servings
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)
Instructions:
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.
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