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Cranberry Crumb Cake Recipe
Cranberry Crumb Cake Recipe photo by Taste of Home

Cranberry Crumb Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 9 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry Crumb Cake in Light & Tasty April/May 2002, p39

Nutritional 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.

Reviews for Cranberry Crumb Cake

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   (2)
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MY REVIEW
Reviewed Dec. 18, 2008

"This was really good! I used 1/2 sugar and 1/2 splenda in the cake part (not the glaze)and don't believe that it altered the texture. I am making again for Christmas brunch. Even my kids liked it!!"

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