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.

      

                                                    Older Posts

                  One Year Ago Today:                                       Two Years Ago Today:

                  Apple and Apricot Tart                                             Minted Peas                  

               Three Years Ago Today:                                                 Four Years Ago Today:

                           Paratha                                                           Homemade Breakfast Sausage