 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
|
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 king arthur unbleached 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 king arthur unbleached 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. Yield: 9 servings.
|
|