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Cranberry Crumb Cake with Candy-Cane Glaze

Servings: 8 slices 

This colorful cake makes a great traditional Christmas presentation. Add mint or other fresh greenery of choice.

 

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

Cranberry Crumb Cake with Candy-Cane Glaze recipe 


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.