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Cranberry Cake



  • 1 egg
  • 1/2 cup plus 3 tablespoons granulated sugar (divided)
  • 1/2 cup milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon orange juice
  • 1/4 teaspoon almond extract
  • 1 1/2 cups all-purpose flour (divided)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces fresh cranberries (2 cups)
  • 2 tablespoons butter


  1. Heat oven to 375 degrees F. Coat an 8-inch square baking pan with cooking spray.
  2. Beat the egg; then add 1/2 cup sugar, milk, oil, orange juice and extract; mix and set aside.
  3. Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into the prepared pan.
  4. Chop the fresh cranberries in a blender or a food processor; spoon over batter.
  5. Mix the remaining 1/2 cup flour the 3 tablespoons sugar and cut in 2 tablespoons butter. Sprinkle over cranberries. Bake 25 to 30 minutes.
  6. Serve warm sprinkled with confectioners' sugar.


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