Tuesday, November 19, 2013

Remains of the Day - Crumb-Topped Cranberry Cake


From the kitchen of One Perfect Bite...This coffeecake is a marvelous way to use leftover cranberry sauce. I found the recipe in Taste of Home magazine,  and the use of cream cheese, rather than butter, to construct the batter made me curious enough to give it a try. It was a fortuitous find. The cake is barely sweet and those of you who love European-style cakes and pastry will really enjoy it. It is simple to make and the unusual pairing of coconut and  cranberries is a great way to surprise your family and friends. The original version used vanilla rather than almond extract, but I think the almond flavoring is a better match for the cranberry sauce, so I've gone with it in my adaption of the recipe. I hope you'll have time to give this recipe a try. I really think you will enjoy it and it is a great way to use leftovers. Here is how the cake is made.


Crumb-Topped Cranberry Cake...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Cake
2 cups + 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 large eggs
3/4 cup milk
2 tablespoons canola oil
1 teaspoon almond extract
1/2 cup flaked coconut
1 cup whole-berry cranberry sauce
Topping
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan.
2) Combine flour, sugar, baking powder and baking soda in a large bowl. Cut in 3 ounces cream cheese until mixture resembles fine crumbs.
3) In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into prepared pan. Set aside.
4) In a small bowl, beat remaining cream cheese. Beat in almond extract and remaining egg. Carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce.
5) In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over top.
6) Bake 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.



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8 comments :

David said...

Mary, This crumb-topped cranberry cake looks terrific! I'd love a couple slices of this creation for breakfast... Beautiful cake! Take Care, Big Daddy Dave

Melissa @ My Recent Favorite Books said...

I love cranberries! This sounds delicious!
Pinning to my cake board. =)

Arthur in the Garden! said...

Yummy!

Martha said...

Looks so yummy Mary! Love that topping!

From the Kitchen said...

My kitchen welcomes any and all cranberry recipes!

Best,
Bonnie

Jeannie Tay said...

A delicious looking cake, Mary, but I have no cranberries sauce to use:P
They are kinda on the pricey side in this part of the world.

yellowfish said...

Oh my, this sounds so good- I bet this is really moist, too!

Wanda Barefoot said...

This looks great! Pinned! :)

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