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
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
Reviews
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.
Cake was extemely dry.
This cake was very dry and had no flavour. Very dissapointing.
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.