Cranberry Crumb Cake
- 1/3 cup all-purpose flour*
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon cinnamon (Vietnamese preferred)
- 1/8 teaspoon salt
- 1/3 cup oats
- 2 tablespoons vegetable/olive oil
- 1 1/2 cups all-purpose flour*
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon (Vietnamese preferred)
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 2/3 cup oats, use old-fashioned for moist results (although quick cooking can be used)
- 1/3 cup + 2 tablespoons vegetable oil
- 1 large egg
- Zest of 2 oranges, no white bitter pith
- 2/3 cup orange juice
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh cranberries, plus more for decorating
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Set aside an 8x8-inch or 9x9-inch square baking pan.
- Prepare streusel by combining flour, sugar, cinnamon, and salt in a bowl. Toss in oats. Pour in oil and rub together until crumbles form. Set aside.
- Whisk together flour, baking powder, baking soda, cinnamon, sugar, and salt together. Toss in oats and set aside.
- In a bowl large enough to hold all ingredients whisk oil and egg together. Add orange zest, orange juice, salt, and vanilla.
- Add dry ingredients and mix briefly, mixture should look undermixed. Add cranberries and fold gently without overmixing. Mixture should not look smooth. (Too much mixing makes cake less tender.)
- Scrape batter into prepared pan and cover with streusel. Scatter a few cranberries on top.
- Place in over for about 32-35 minutes (slightly less if using a 9x9-inch pan) or until light golden brown and the center bounces back when lightly pressed with a finger.
- Let cool in pan. Slice and serve warm. Sprinkle with powdered sugar (optional).