Prep 15 mins
Cook 45 mins
This recipe was originally published in Canadian Living circa 1990-91 and was made with partridgeberries, which are native to Newfoundland. Since not everyone has access to partridgeberries, this cake can also be made with cranberries or blueberries. I have made it both ways and it is fabulous, either warm with vanilla ice cream for dessert or at room temperature with a cup of tea.
- 1⁄2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon lemon zest, grated
- 1 tablespoon lemon juice
- 3⁄4 cup brown sugar, packed
- 1⁄2 cup rolled oats
- 1⁄3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄4 cup butter
- 4 cups cranberries
- 1⁄3 cup granulated sugar
- To make the topping, combine brown sugar, oats, flour and cinnamon in a bowl; cut in the butter until crumbly and set aside.
- Toss the cranberries with the granulated sugar; set aside.
- To make the cake, beat the butter with the sugar in a large bowl until fluffy.
- Beat in the eggs, one at a time.
- Combine the flour, baking powder, baking soda, and salt.
- Stir together the sour cream, lemon zest and juice.
- Alternately add the flour mixture and the sour cream mixture to the butter mixture, making 3 additions of dry and 2 of wet.
- Spoon into a greased 9" x 13" cake pan.
- Spoon the berry mixture over the top.
- Sprinkle with the oatmeal mixture.
- Bake in a 350 degree F oven for 45 to 50 minutes or until the topping is crisp, the berries begin to bubble and a tester inserted into the centre of the cake comes out clean.
- Set the pan on a rack to cool slightly before cutting into squares.