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Categories:
butter sugar eggs flour baking powder baking soda salt sour cream lemon zest lemon juice brown sugar rolled oats flour ground cinnamon butter cranberries sugar
Viewed: 1 - Published at: 3 years agoIngredients
- 12 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 teaspoon salt
- 1 cup sour cream
- 1 teaspoon lemon zest, grated
- 1 tablespoon lemon juice
- 34 cup brown sugar, packed
- 12 cup rolled oats
- 13 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 14 cup butter
- 4 cups cranberries
- 13 cup granulated sugar
Method
- To make the topping, combine brown sugar, oats, flour and cinnamon in a bowl; cut in the butter until crumbly and set aside.
- Toss the cranberries with the granulated sugar; set aside.
- To make the cake, beat the butter with the sugar in a large bowl until fluffy.
- Beat in the eggs, one at a time.
- Combine the flour, baking powder, baking soda, and salt.
- Stir together the sour cream, lemon zest and juice.
- Alternately add the flour mixture and the sour cream mixture to the butter mixture, making 3 additions of dry and 2 of wet.
- Spoon into a greased 9" x 13" cake pan.
- Spoon the berry mixture over the top.
- Sprinkle with the oatmeal mixture.
- Bake in a 350 degree F oven for 45 to 50 minutes or until the topping is crisp, the berries begin to bubble and a tester inserted into the centre of the cake comes out clean.
- Set the pan on a rack to cool slightly before cutting into squares.
