Cranberry-Raspberry Crumb Cake

adapted from a Betty Crocker magazine

Crumb Layer
1/2 cup sugar
1/3 cup white whole wheat flour (I like King Arthur)
generous 1/2 tsp cinnamon
1/4 cup butter (at room temperature)

Cake Layer:
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening (I like to use Spectrum brand which has no trans fat)
3/4 cup milk
1 egg
1 cup frozen raspberries
1 cup frozen cranberries

To make the crumbsIn a small bowl, whisk together sugar, flour, and cinnamon. Cut in the butter. Use your hands to finish combining the ingredients (this always works best). Mixture should be crumbly.

To make the cake: In a large bowl, whisk together flours, sugar, baking powder, and salt. Mix in shortening. Use hands to finish combining the ingredients. Mixture should look crumbly with no large pieces of shortening. Stir in milk and egg just until combined.  Gently fold in raspberries and cranberries.

To assemble: Spread cake batter evenly in a greased 8-inch glass baking dish. Sprinkle crumbs evenly on top of batter. 

Bake in a 375 degree oven for 45-50 minutes.  Cake is ready when topping is browned and a knife inserted in the center comes out clean. 

1.You can make this in a 9-inch baking dish, just make sure to start checking earlier for doneness.  

2. If you use an aluminum baking pan (8- or 9-inch) the cake may need some extra time, as glass bakes faster than aluminum; just make sure to check it. 

3. You could probably substitute additional white whole wheat flour for the all-purpose. I've had much success with this ingredient in muffins and quickbreads, but I have yet to go all the way for a cake. Since this recipe has so much else going on with the crumbs and the fruit, I do think it would be a good recipe to try it in. 

From Cooking My Cookbooks