Name: Cranberry Crumb Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 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

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

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Cranberry Crumb Cake

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Yield:9 servings

Prep:20 min

Cook:35 min

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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

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Directions

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.