CRUMB-TOPPED CRANBERRY CAKE

Crumb-Topped Cranberry Cake image

This dessert has something for everyone-moist yellow cake, cream cheese filling and cranberry-coconut topping. Serve it at breakfast, lunch and dinner!-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

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 sweetened shredded coconut
1 cup whole-berry cranberry sauce
TOPPING:
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

Steps:

Preheat oven to 350°. In a large bowl, combine 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 remaining cream cheese until fluffy. 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 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 323 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.