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Cranberry Crumb Cake

Cranberry Crumb Cake
This cranberry cake is light, easy to prepare and goes great with a cup of coffee. The flavor of cranberry comes through in every sweet-tart bite...and the streusel topping looks so pretty. —Sue Ellen Smith of Philadelphia, Mississippi
9 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup plus 1/3 cup sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup fat-free milk
  • 1 tablespoon orange juice
  • 1 tablespoon canola oil
  • 1/4 teaspoon almond extract
  • 2 cups fresh or frozen cranberries, chopped
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons cold butter

Directions

  • In a large bowl, combine the flour, 1/2 cup sugar, baking powder and
  • salt. Combine the egg, milk, orange juice, oil and extract; stir
  • into dry ingredients. Spoon into an 8-in. square baking dish coated
  • with cooking spray. Combine cranberries and remaining sugar; spoon
  • over batter.
  • For topping, combine flour and sugar in a small bowl; cut in the
  • butter until crumbly. Sprinkle over cranberries. Bake at 375°
  • for 35-45 minutes or until edges begin to pull away from sides of
  • pan. Refrigerate leftovers. Yield: 9 servings.
© Taste of Home 2013

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Cranberry Crumb Cake (continued)

Nutrition Facts: One serving (1 piece) equals 212 calories, 5 g fat (2 g saturated fat), 31 mg cholesterol, 203 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.
© Taste of Home 2013