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

Cranberry Crumb Cake Recipe

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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 King Arthur Unbleached 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 King Arthur Unbleached 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(1)

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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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