Cranberry crumble

pound cake base
3/4 cup of butter (room temperature)
250g cream cheese  (1 package also at room temperature)
1 cup of sugar
3 eggs
2 cups of AP flour
1 1/2 teaspoon of baking powder
1 teaspoon of vanilla
crumble topping
1/4 cup of butter
2/3 cup of AP flour
1/8 cup of oat
1/8 cup of quinoa
1/8 cup of brown sugar
1 cup of cranberry & ginger jam
Preheat oven to 350F.
Prepare the crumble by rubbing in butter into flour, then stir in oat, quina, brown sugar in the flour.  Set aside to be use later.
Use creaming method to mix the pound cake base.
To assemble, spoon out the batter on the bottom of a 9-inch bundt pan.  Sprinkle 1/4 of the crumble topping on top of the cake batter and use the spoon to lightly press to create a small ditch for cranberry jam filling.  Finally sprinkle the rest of the crumble to completely cover the jame filling.
Bake for 50 mins or until a skewer come out clean.  let cake cool down for 15 mins then de-pan it.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s