Crumb-Topped Cranberry Cake

By lisapearce

Ingredients

• TOPPING:
• Ingredients
• * 2 cups plus 2 tablespoons 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
• *
• * 6 tablespoons all-purpose flour
• * 2 tablespoons sugar
• * 2 tablespoons cold butter

Details

Servings 12
Preparation time 40mins
Cooking time 90mins

Preparation

Step 1

Directions

* 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.
* 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.
* 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.