Up to a day before baking, this dish can be assembled and chilled. Simply increase the baking time by 10 minutes.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 8-inch cake |
Ingredients
- ½ cup white sugar
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh cranberries, chopped
- ¾ cup all-purpose flour
- ½ cup white sugar
- 3 tablespoons butter, softened
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
- Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
- Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 209 mg |
| Sugars | 18 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
moist, delicious, crunchy on top and cranberry layer adds the right tartness
This turned out excellent. I added a teaspoon of vanilla to the batter, and half a teaspoon of ground cinnamon to the topping. Very simple recipe that makes a delicious cake!
Yum! I think next time I’ll add another tablespoon of butter to allow it to get crispier because it is a tiny dry, (I also didn’t wait for my butter to warm up though so that might be user error) but it is a delicious way to use fresh cranberries! I also added some cinnamon to the topping and it was very yummy!
This was really excellent, delicious, pretty and easy! I did add 1T lemon zest to the batter, but otherwise kept recipe as written.
Crunchy layer on the top followed by a layer of tart cranberries in a perfectly flavored cake. I needed to cook mine an extra 5 minutes. Served warm as written. So good!