Taste of Home
Cranberry Crumb Cake
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 9 servings.
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
Ingredients
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1 cup all-purpose flour
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1/2 cup plus 1/3 cup sugar, divided
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 egg, lightly beaten
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1/2 cup fat-free milk
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1 tablespoon orange juice
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1 tablespoon canola oil
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1/4 teaspoon almond extract
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2 cups fresh or frozen cranberries, chopped
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TOPPING:
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1/4 cup all-purpose flour
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3 tablespoons sugar
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2 tablespoons cold butter
Directions
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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.
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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.
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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