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