Recipe: Cranberry and White Chocolate Crumb Cakes

Ingredients (makes 20 cupcakes)

Cake

½ lb butter (room temperature)

1 c granulated sugar

3 eggs

2 c cake flour

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

½ c sour cream

½ c plain Greek yogurt

2 Tbsp mayonnaise

½ c dried cranberries

½ c white chocolate chips

Topping

¾ c light brown sugar

1 Tbsp all purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground Allspice

3 Tbsp cold butter (cut into small pieces)

½ c chopped pecans

½ c almond flour

Directions

First, pre-heat the oven to 350 degrees, then line the muffin tin with paper liners.

Use the paddle attachment on your stand mixer and cream the butter and sugar together until smooth. Now you are going to want to add the eggs one at a time and mix until they are light and fluffy.

At this point you will sift the dry ingredients together: flour, baking powder, salt, and baking soda. Mix the wet ingredients together as well: mayonnaise, sour cream, and yogurt.

Now we are ready to finish the batter. Turn the mixer back on and add the dry and wet ingredients a little at a time alternating dry and wet until a smooth consistency is achieved. Add the cranberries and white chocolate chips and distribute evenly throughout the muffin tin.

To make the topping, simply combine all the dry ingredients except the nuts in a bowl and slowly, without working the mixture too much, press the cold butter into the dry ingredients until it becomes a crumbly mixture. Fold in the chopped nuts and sprinkle on top of the muffin batter.

Bake until browned for about 20 to 25 minutes.