14tablespoonsunsalted butter, cut into chunks and allowed to come to room temperature
2apples, peeled, cored and cut into 1/2-inch pieces
1 1/2cupsfresh cranberries, roughly chopped (I find doing this in the blender is easiest)
2tablespoonscrystalized ginger, chopped into tiny pieces
For the cake:
2cupsall-purpose flour
1/2cupwhole wheat flour
1teaspoonbaking powder
3/4teaspoonbaking soda
3/4teaspoonkosher salt
16tablespoonsunsalted butter, at room temperature
1 1/4cupsgranulated sugar
1/4cuplight brown sugar, packed
2teaspoonsorange zest
3large eggs, at room temperature
1 1/4cupsFULL FAT Greek yogurt
2 1/2teaspoonsvanilla extract
For the glaze:
1tablespoonwater or orange juice
1cupConfectioners' sugar
Instructions
To make the topping:
In a large bowl whisk together the flours, oats, pecans, brown sugar, cinnamon, ginger and salt.
Using your hands, rub the butter into the mixture, breaking it up into pea-sized clumps. Add the apples, cranberries, and crystalized ginger; toss well to combine.
Refrigerate the topping until butter is solid again, about 25 minutes.
While the topping is in the fridge, prepare the cake:
Preheat oven to 350° (F). Generously grease a 9 X 13 inch baking pan; set aside.
In a large bowl whisk together the flours, baking powder, baking soda and salt.
In a stand mixer fitted with the paddle attachment OR in a large bowl using a handheld mixer, beat the butter with the sugars and orange zest on medium speed until fluffy; about 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla, scraping down the sides of the bowl as needed.
With the mixer speed on low, beat the dry ingredients into the batter until just combined. Be sure not to over mix!
Pour the batter into the prepared pan, smooth the top with a rubber spatula.
Cover with the apple cranberry topping. Bake for 60-75 minutes, or until the crumb topping is golden brown and a cake-tester inserted in the center of the cake comes out with just a few crumbs attached. Transfer the pan to a rack and let the cake cool completely before cutting; about 45 minutes.
When the cake is ready to serve, make your glaze:
Combine confectioners' sugar with orange juice or water, and stir to combine. The mixture should be thick but easy to drizzle. If it's too thick, add a little more juice/water, until it reaches your desired consistency.
Cut cake into squares, drizzle with glaze, and serve.
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