Cranberry Crumb Cake

Cranberry Crumb Cake

From the NY Times but they require an account so I'm reposting.

For the cake:

• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 c unsalted butter, room temperature
• 1 1/4 c sugar
• 1 T orange zest
• 2 eggs, room temperature
• 2 tsp vanilla
• 1 c sour cream, room temperature
• 3 c cranberries

For the crumble:

• 1 1/2 c flour
• 1 c brown sugar
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1/2 c unsalted butter, melted

Butter and line a 9x13 pan.  Mix flour, baking powder, salt, and baking soda.

Beat sugar, butter, and orange zest until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating after each, then the vanilla.

Mix in half the dry ingredients on low speed, then the sour cream, then the remaining dry ingredients.  Fold in most of the cranberries.  Put batter into pan and top with remaining cranberries.

For the topping: mix the flour, brown sugar, cinnamon, and salt.  Mix in the butter with a fork until evenly moistened.  Sprinkle with fingers over the cake batter.

Bake at 350 for ??

Corn Pudding

Corn Pudding

Ingredients:

• 2 T butter
• 2 T flour
• 1 c milk
• 1 T sugar
• 3/4 tsp salt
• 1/8 tsp pepper
• 2-3 eggs
• ½ box jiffy cornbread mix
• 1 can creamed corn
• 1 can regular corn

Make a white sauce, then stir in the remaining ingredients.  Pour into a 9x9 square dish.

Bake at 350 for 40 minutes or until set

Cinnamon Roll Cake

Cinnamon Roll Cake

for the cake:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 tsp. baking powder
• 2 large eggs
• 2 tsp. vanilla extract
• 1 1/2 cups milk
• 1/2 cup (1 stick) salted butter, melted

for the cinnamon filling:

• 3/4 cup (1 1/2 sticks) salted butter, softened to room temp.
• 1 cup packed light brown sugar
• 2 tbsp. flour
• 1 tbsp. ground cinnamon
• for the glaze:
• 2 cups powdered sugar
• 5 tbsp. milk
• 1 tsp. vanilla extract

Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter.)

While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined – overmixing flour in baked goods can make it tough and rubbery. Spread this batter evenly into your baking dish.

Now to make the filling. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon.
Stir until combined well.
Drop the cinnamon filling by spoonfuls onto the cake batter.
Now the artistic part. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.

Bake the cake for about 35-40 minutes, until a knife inserted into the center comes out clean.
While the cake is baking, make the glaze. Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake.

Serve warm or at room temperature.