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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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    9 servings


  • 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
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons cold butter


  • 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.
Nutrition Facts
1 piece: 212 calories, 5g fat (2g saturated fat), 31mg cholesterol, 203mg sodium, 40g carbohydrate (0 sugars, 1g fiber), 3g protein.

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Average Rating:
  • dieter's mom
    May 19, 2015

    Easy & excellent. The only change I made was that I used dried craisins instead of cranberries. I used 1 1/2 cups instead of the amount called for in the recipe.

  • Cheryl Clawson
    Mar 3, 2013

    No comment left

  • jajm6
    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!!

  • strongkat
    Mar 7, 2007

    No comment left