I don’t mean to bait and switch, but I have this lovely photograph of fresh cranberries, the treats we see now in our fall markets. Cranberries are the iconic fall ingredient. Ingredient, for you cannot eat these critters on their own. Cranberries need to be part of something, and this something is quite a treat.
The recipe actually calls for dried cranberries, but, you know, I’m very curious about what these mini cakes would be like if live berries were used. I know, there will be extra liquid, maybe some ooziness, but these are mini cakes designed for breakfast and destined be dotted with butter and honey or jelly anyway. So, when Suzi and get to making these — and soon we will — I’m going to suggest using live cranberries.
This recipe comes from Gale Gand’s Just a Bite, written in 2001, and still a pertinent book that we turn to. Gale is the author of several books and if you have any, or all, of them then you know these are comfort food recipes of exquisite excellence.
This is the perfect breakfast treat. Pair with scrambled eggs and bacon, maybe some hot chocolate and you have a weekend feast.
Cranberry Walnut Crumb Cakes
Yield: 40+ mini cakes
Ingredients:
For the Cakes:
- 8 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 3 eggs
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sour cream
- ½ cup dried cranberries, cherries, or raisins
For the Topping:
- ¾ cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup coarsely chopped walnuts or pecans
Preparation:
Get 2 mini-muffin tins or 40 small baking molds.
Heat the oven to 350 degrees. Butter the baking tins, or line them with paper liners.
To make the cakes, cream the butter until smooth in a mixer fitted with a paddle attachment (or using a hand mixer). With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy.
Sift together the sifted 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 cups, filling them no more than three-quarters full.
To 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 the cakes are risen and browned, 20 to 25 minutes. Let them cool for 10 minutes in the pan.