Crumb-Topped Cranberry Cake

Name: Crumb-Topped Cranberry Cake
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 12 servings.
Ingredients: 2 cups plus 2 tablespoons 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 sweetened shredded coconut; 1 cup whole-berry cranberry sauce; TOPPING:; 6 tablespoons all-purpose flour; 2 tablespoons sugar; 2 tablespoons cold butter

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

Ingredients

2 cups plus 2 tablespoons 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 sweetened shredded coconut
1 cup whole-berry cranberry sauce
TOPPING:
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

Directions

Preheat oven to 350°. In a large bowl, combine 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 remaining cream cheese until fluffy. Beat in vanilla and 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 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.

Nutrition Facts

1 piece: 323 calories, 14g fat (7g saturated fat), 63mg cholesterol, 172mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 6g protein.

Reviews

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Average Rating:

kedenv

Nov 20, 2013

I made this for my hair dresser and she and her fellow coworkers loved it. The cake was moist, but dense and heavy like a typical coffee cake. The cranberry and coconut were a nice combination. The cake was gone in less time than it took to cut my hair. I would make this again for a brunch or to give as a housewarming gift. The only change I made was to use half cake flour and half all-purpose, only because I wanted to use up my cake flour.
tvcasey

Feb 17, 2012

Cake was extemely dry.
jdab

Dec 10, 2010

This cake was very dry and had no flavour. Very dissapointing.
linsvin

Dec 4, 2010

I found this a little on the dry side. Looked absolutely stunning when I released it from the spring form pan but disappointed with the flavor.