2003 Cranberry Crumb Cake

By boandozzy

One serving (1 piece) equals 212 calories, 5 g fat (2 g saturated fat), 31 mg cholesterol, 203 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

Originally published as Cranberry Crumb Cake in Light & Tasty April/May 2002, p39

Ingredients

• TOPPING:
• 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

Preparation

Step 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.

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.