Cranberry Crumb Cake

Total Time Prep: 20 min. Bake: 35 min.
Yield 9 servings
Contest Winner
Test Kitchen Approved
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

  • 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

Directions

  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.
  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.

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
Recipe Creator

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