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Crumb-Topped Cranberry Cake

 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 King Arthur Unbleached 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 King Arthur Unbleached 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

2 of 2

Crumb-Topped Cranberry Cake (continued)

Directions (continued)

  • remaining egg; carefully spread over batter. Sprinkle with coconut.
  • Dollop with cranberry sauce. In a small bowl, combine flour and
  • 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.
Nutritional 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.