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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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A crunchy, delicious treat perfect for the holidays. When updating my recipes found this favorite. Was originally published in Cape Cod Times. This is a very moist cake using a minimum of oil or eggs. You're in for a pleasant surprise when you taste this. Ingredients:
1 egg |
1/2 cup sugar, plus |
3 tablespoons sugar |
1/2 cup milk |
1 tablespoon vegetable oil |
1 tablespoon orange juice |
1/4 teaspoon almond extract |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups fresh cranberries |
3 tablespoons butter |
Directions:
1. Preheat oven to 375°F
2. Beat egg; add 1/2 cup sugar, milk, oil, orange juice and almond extract. Mix thoroughly.
3. Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into greased 8 x 8 x 2 inch pan.
4. Chop cranberries in food processor or blender, spoon over batter. Mix 1/2 cup flour with 3 TBSP sugar and cut in 3 TBSP butter. Sprinkle over cranberries.
5. Bake at 375 F for 25 to 30 minutes. Serve warm.
6. Nutrition per serving: 143 cal., 25 g carbo, 5 g fat, 1 g fiber.
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