Cranberry crumb cake
The cake is simply a 1234 cake made with buttermilk for richness and a bit of tang, so if you’ve baked a cake before, the technique ought to be comfortable. The addition of cranberries and a crumb topping makes it far more interesting and, for some reason, suitable for breakfast. Don’t ask me why.
For the crumb topping


 3 tablespoons butter, melted
 [frac]1/2[/frac] cup light brown sugar
 1 cup ground or finely chopped walnuts
 1 teaspoon allspice
 1 teaspoon cinnamon

Combine in a small bowl and set aside.

For the batter

Butter and flour a 9×13inch baking pan.


 3 cups flour
 2 teaspoons baking powder
 [frac]1/2[/frac] teaspoon baking soda
 [frac]1/2[/frac] teaspoon salt

Whisk together.



 1 cup butter, softened
 1 cup white sugar
 1 cup brown sugar

Cream together until light and fluffy.



 4 eggs, at room temperature

Beat in one at a time, beating 30 seconds after each addition.



 1 cup buttermilk

Stir the dry ingredients and the buttermilk alternately to the buttersugaregg mixture: a third of the flour, half the buttermilk, a third of the flour, the remaining buttermilk, then the remaining flour.



 2 cups cranberries, coarsely chopped

Fold in.


Spread the batter into the prepared pan. Sprinkle the crumb topping evenly over top.

Bake at 350°F for 60 minutes or until a skewer comes out clean. Let cool before serving.
Variations
 For a streusel effect, spread half the batter into the pan, then some or all of the crumb topping, then top with the rest of the batter.