December 11, 2013

Recipe of The Week

Cranberry And White Chocolate Crumb Cake


(makes 20 cupcakes)


1/2 lb butter (room temperature)

1 c granulated sugar

3 eggs

2 c cake flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 c sour cream

1/2 c plain greek yogurt

2 tbs mayonnaise

1/2 c dried cranberries

1/2 c white chocolate chips


3/4 c light brown sugar

1 tbsp all purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1tsp ground all spice

3 tbsp cold butter (cut into small pieces)

1/2 c chopped pecans

1/2 c almond flour


Preheat the oven to 350 degrees. Line the muffin tin with paper liners. Use the paddle attachment on your stand mixer and cream the butter and sugar together until smooth.

Add the eggs one at a time and mix until light and fluffy. Sift the dry ingredients together: flour, baking powder, salt, and baking soda. Mix the wet ingredients together as well: mayonnaise, sour cream, and yogurt.

To finish the batter, turn the mixer back on and add the dry and wet ingredients a little at a time, alternating dry and wet until a smooth consistency is achieved.

Add the cranberries and white chocolate chips and distribute evenly through out the cup cake tin.

To make the topping, combine all the dry ingredients except the nuts in a bowl. Slowly, without working the mixture too much, press the cold butter into the dry ingredients until it becomes a crumbly mixture.

Fold in the chopped nuts and sprinkle ontop of the muffin batter. Bake until browned for about 20 to 25 minutes.

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2107 Capeletti Front Tile
Gurney's Inn