Cranberry Crumb Cake with Candy-Cane Glaze

Ingredients Topping 1/2 cup whole-wheat pastry flour 1/2 cup sugar 3 tablespoons butter Cake 1 egg, beaten 1/2 cup sugar 1/2 cup milk 2 tablespoons vegetable oil 1 cup whole-wheat pastry flour 2 teaspoons baking powder 1 cup whole-berry cranberry sauce Candy-Cane Glaze 1 cup powdered sugar 1 teaspoon butter, melted 2 tablespoons orange juice

Directions

Make the topping first. Combine the flour and sugar in a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Set aside.

Preheat the oven to 350 degrees. In a large mixing bowl, combine the egg, sugar, milk, and oil, mixing until well-incorporated. In another bowl, sift the flour with the baking powder and then add to the egg mixture. Pour into a very lightly greased 8-inch cake pan coated with DuPont™ Teflon® non-stick.

Spread the cranberry sauce over the top of the batter. Then add the crumb topping. Bake for 25 to 30 minutes or until a tester in the center come out clean. Cool the cake on a wire rack.

Make the glaze: Combine the powdered sugar with the butter and orange juice, mixing until smooth. Drizzle over the cake and garnish with mint.