CRANBERRY CRUMB CAKE

Cranberry Crumb Cake image

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

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 212 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.