Cranberry-Topped Crumb Cake

One of my favorite things about cooking is the escape factor. Living in a house with 5 other people it can sometimes get a little claustrophobic. There aren't a lot of things or places that are just mine. I know though that once I start a recipe that I can get as much time as the recipe takes to just loose myself in the ingredients.

I let the kids know that Momma is creating, cooking and that they can have a taste when it's finished if they just let me have some time. It's a peaceful and gratifying experience. Plus cake for breakfast the next morning...what's not to like about that?

Crumb-Topped Cranberry Cake

Taste of Home Holiday Thanksgiving 2010

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 oz cream cheese, divided

2 eggs

3/4 cup 2 % milk

2 Tablespoons canola oil

1 teaspoon vanilla 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

In a large bowl, combine flour, sugar, baking powder and 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-inch spring form pan; set aside.

In a small bowl, beat remaining cream cheese. 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 at 350 degrees for 50-55 minutes or until golden brown, Cool on a wire rack for 15 minutes. Carefully run a knife around the edge of pan to loosen Remove side of pan. Cool completely. Store in the refrigerator.

Yield 12 servings.