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CRANBERRY CRUMB CAKE
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Cranberry Crumb Cake | |
1 cup | flour |
1/2 cup plus 1/3 c | sugar, divided |
2 tsps | baking powder |
1/2 teaspoon | salt |
1 | egg, lightly beaten |
1/2 cup | milk |
1 tbsp | orange juice |
1 tbsp | canola oil |
1/4 teaspoon | almond extract |
2 cups | fresh or frozen cranberries, chopped |
TOPPING: | |
1/4 cup | flour |
3 tbsps | sugar |
2 tbsps | cold butter |
In a bowl, combine the flour, 1/2 c sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract. Stir into dry ingredients. Spoon into an 8 inch square baking dish. Combine cranberries and 1/3 c 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.
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