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Monday, April 9, 2012

♥ Cranberry Crumb Cake ♥

•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
•1/4 cup all-purpose flour
•3 tablespoons sugar
•2 tablespoons cold butter

•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.

Yield: 9 servings.

~~Light & Tasty April/May 2002~~

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