Cranberry Orange Crumb Cake
Fresh cranberries and a hint of orange highlight this delicious breakfast cake with a crumb topping.
Servings: 8 servings
Calories: 352kcal
Ingredients
For the cake:
- 1 1/4 cups flour
- 1 cup sugar divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 1/2 cup fat-free milk
- 3 tablespoons canola oil
- 1/2 teaspoon almond extract
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 2 cups fresh or frozen cranberries chopped
For the topping:
- 1/2 cup flour
- 5 tablespoons sugar
- 4 tablespoons cold butter
Instructions
- Preheat oven to 375 degrees. Lightly grease an 8-inch square baking dish.
- In a large bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Combine the egg, milk, oil, almond extract and orange juice; stir into dry ingredients. Stir in the orange zest.
- Spread batter into 8-in. square baking dish coated with cooking spray. Combine cranberries and remaining 1/3 cup sugar; spoon over batter.
- For the topping, combine flour and sugar in a small bowl. Cut in the butter until crumbly. Sprinkle topping over cranberries.
- Bake in preheated oven for 40-45 minutes or until edges begin to pull away from sides of pan.
Nutrition
Serving: 1g | Calories: 352kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 39mg | Sodium: 317mg | Fiber: 2g | Sugar: 35g