Orange and cranberry give
this upside-down streusel cake festive, holiday flavor.
Orange-Cranberry
Crumble Upside-Down Cake
- 1 cup granulated sugar
- divided use
1/2 cup water
2 tablespoons cornstarch
1 1/2 cups fresh or frozen (not thawed) cranberries
2 oranges, peeled, sliced and halved
4 teaspoons grated orange peel - divided use
1 cup all-purpose flour
1 tablespoon baking powder
8 tablespoons butter
1 cup quick oats
1/2 cup milk
2 large egg whites, lightly beaten
- Heat oven to 400°F
(205°C).
- In medium saucepan, combine
2/3 cup sugar, water and cornstarch, mixing well. Stir in cranberries.
Heat to a boil; reduce heat. Simmer 3 minutes or until thickened.
- Stir in oranges and 2
teaspoons orange peel. Spread into 9-inch quiche dish or 9 x
9-inch square baking pan.
- In large bowl, combine
flour, baking powder, remaining 1/3 cup sugar and remaining 2
teaspoons orange peel; mix well. Using pastry blender, cut in butter until crumbly.
Stir in oats, milk and egg whites, mixing until moistened. Spread
over fruit layer.
- Bake 28 to 35 minutes
or until golden brown.
- Cool 15 minutes in pan
on wire rack. Invert onto serving platter. Serve warm.
Makes 8 servings.
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