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Crumb-Topped Cranberry Cake

This dessert has something for everyone—moist yellow cake, cream cheese filling and cranberry-coconut topping. Serve it at breakfast, lunch and dinner!—Darlene Brenden, Salem, Oregon

12 ServingsPrep: 40 min. Bake: 50 min. + cooling

Ingredients

2 cups plus 2 tablespoons all-purpose flour
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 package (8 ounces) cream cheese, divided
2 eggs
3/4 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup flaked coconut
1 cup whole-berry cranberry sauce
TOPPING:
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

Directions

In a large bowl, combine the flour, sugar, baking powder and baking
soda; cut in 3 ounces cream cheese until mixture resembles fine
crumbs. In another bowl, whisk 1 egg, milk and oil; stir into crumb
mixture just until moistened. Spread batter into a greased and
floured 9-in. springform pan; set aside.
In a small bowl, beat the remaining cream cheese. Beat in vanilla and
remaining egg; carefully spread over batter. Sprinkle with coconut.
Dollop with cranberry sauce. In a small bowl, combine flour and

2 of 2

Crumb-Topped Cranberry Cake (continued)

Directions (continued)

sugar; cut in butter until crumbly. Sprinkle over the top.
Bake at 350° for 50-55 minutes or until golden brown. Cool on a
wire rack for 15 minutes. Carefully run a knife around edge of pan
to loosen. Remove sides of pan. Cool completely. Store in the
refrigerator. Yield: 12 servings.

Nutrition Facts: 1 piece equals 323 calories, 14 g fat (7 g saturated fat), 63 mg cholesterol, 172 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein.