- 12 oz cranberries, fresh or frozen
- ¼ cup cranberry cocktail
- ¼ cup granulated sugar
- 2 Tbsp. orange juice
- 2 tsp. finely grated orange rind
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 cup all-purpose flour
- 1 cup hazelnuts, coarsely chopped
- 6 Tbsp. unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup sour cream
- Heat oven to 350ºF. Butter the bottom and sides of a 9 x 13” baking pan. Line the bottom of the pan with parchment paper and butter the paper.
- In a medium saucepan, combine the cranberries, cocktail, sugar, orange juice and rind. Bring to a boil over med-high heat. Reduce the heat and simmer until the cranberries soften (5 -10 min). Remove from heat and set aside.
- In a medium bowl, stir the butter, brown sugar, granulated sugar, cinnamon and nutmeg until blended. Add the flour and mix with your fingers until blended but still crumbly. Stir in the hazelnuts. Refrigerate until ready to use.
- Beat the butter and sugar with an electric mixer, at medium speed until smooth. Add the eggs one at a time, mixing and scraping the bowl after each addition. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Add 1/3 of the flour mixture to the butter, mixing on medium-low until combined. Add the cranberry mixture and continue mixing until evenly distributed, scraping the bowl as needed. Mix in 1/3 more of the flour, then the sour cream and finish with the remaining flour, mixing after each addition until just incorporated. Scrape into the prepared pan, spreading evenly.
- Bake for fifteen minutes and then scatter the topping evenly over the cake. Continue to bake until the topping is golden brown and a toothpick inserted in the middle comes out with only a few moist crumbs clinging. (30-35 min) Check frequently to be sure that the topping doesn’t over-brown. If the topping is golden brown and the cake isn’t fully baked, cover loosely with tinfoil. Let cool on a rack for 20 minutes. Serve warm.
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