Crumb-Topped Cranberry Cake |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This dessert has something for everyonemoist 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 king arthur unbleached 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 flaked coconut |
1 cup whole-berry cranberry sauce |
topping: |
6 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 tablespoons cold butter |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs. In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside.
2. In a small bowl, beat the remaining cream cheese. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over the top.
3. Bake at 350° for 50-55 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator. Yield: 12 servings.
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