Total Calories: 462
Preheat oven to 350°. Grease a 9 x 9 x 2-inch baking pan.
In a small pan over medium-high heat, bring orange juice and water to a boil. Remove from heat. Stir in oats set aside to cool to lukewarm.
Meanwhile, in a small bowl, toss cranberries with 1/2 cup sugar set aside. In another small bowl, combine 3/4 cup flour, melted butter and 3 tablespoons sugar until mixture resembles coarse crumbs set crumb topping aside.
In a medium bowl, combine 1 1/2 cups flour, salt, baking powder, baking soda and nutmeg set aside.
In a large mixer bowl at medium speed, beat brown sugar and softened butter until light and fluffy. Beat in eggs, orange rind and vanilla until well blended. Beat in oats mixture. At low speed, beat in flour-nutmeg mixture until smooth. By hand, stir in sugared cranberries. Pour into pan. Sprinkle with crumb topping.
Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean and crumbs are lightly browned. Let stand for 15 minutes before serving.
This Cranberry Crumb Cake recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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