Annelies Zijderveld

Annelies Zijderveld is the writer and photographer behind La Vie en Route, a place for poetry, food and art a la carte. She tackles the glory of living with the hollows of grief, believing that the abundant life can be found in the best and worst of times. Zijderveld has an MFA in Poetry from New England College and a BA in Print Journalism from Southern Methodist University. She serves as an associate editor for Poetry International, manages the Daily Digest blog and is a new contributing writer for Cook Local Bay Area. When she's not writing or concocting flavor combinations in her kitchen, she can be found singing karaoke of the 80s variety.

White Cranberry Crumb Cake












White Cranberry Crumb Cake

Adapted from Family Fun


1/4 cup almonds, chopped
1/2 cup AP flour
2 tablespoons maple sugar
2 tablespoons light brown sugar
1/4 teaspoon baking powder
Pinch of salt
2 1/2 tablespoons butter, melted


1 cup All purpose flour
½ cup almond meal
½ cup amaranth flour
¼ cup light brown sugar plus
1 ½ tablespoon brown sugar
¼ cup maple sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup plain low-fat yogurt
1 egg, lightly beaten
1/2 cup unsalted butter, melted and cooled
2 cups fresh or frozen white cranberries

Heat the oven to 425º. Grease a 9×9 pan. In a small pan, melt 2 ½ tablespoons butter for the crumb topping. Pour into a bowl and let it cool. In the same pan, melt ½ cup butter and set aside for use in making the cake.

Begin by making the crumb topping and toast your chopped almonds in small pan on stovetop for a few minutes over low heat or in toaster oven. Mix together the flour, maple sugar, light brown sugar, baking powder and salt. Add the melted butter and toasted almonds when cool. Stir. With your hands, pinch ingredients together to create clumps of crumb topping. Set aside.

Pour almond meal into a medium bowl. Then sift the amaranth flour, flour, baking soda, and baking powder into the bowl on top of the almond meal. Stir in the ¼ cup light brown sugar and maple sugar. In a large bowl whisk together the yogurt, egg and melted butter. Stir together. Slowly start stirring in the flour mixture until combined. In a separate bowl, bring together the white cranberries with the extra 1 ½ tablespoon of brown sugar until somewhat coated and then stir into the batter.

Scoop batter into the pan and even out the distribution of batter to all four corners of pan. Then spoon the crumb topping onto the batter. Press down onto the batter slightly, as you want the crumb topping to stick. Bake for 50 minutes or until a toothpick comes out clean when inserted into the middle of the cake.

SERVING SUGGESTIONS: Serve warm if possible. And let me just say this would taste dynamite with a small scoop of vanilla ice cream if you want to go all out with decadence or serve it with a dollop of plain Greek yogurt with a smidge of brown sugar or maple syrup mixed in. You’ll still get that dairy decadence without all of the sugar.