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10-30-2013 10:40 AM
Preheat oven to 350* F - Grease a 9-inch square baking pan with pan spray or butter
To make the topping: Combine all topping ingredients –except walnuts– in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this can be done the night before.)
To make the batter: In a small bowl, toss the cranberries with 2 tablespoons of sugar and set the mixture aside. In a medium bowl, combine the flour, 1/2 cup of the sugar, baking powder, cinnamon and salt. In a large bowl beat the sour cream, eggs, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries. Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter. Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.
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