Cranberry Crumb Cake

• 1 cup all-purpose flour
• 1/2 cup plus 1/3 cup sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup fat-free milk
• 1 tablespoon orange juice
• 1 tablespoon canola oil
• 1/4 teaspoon almond extract
• 2 cups fresh or frozen cranberries, chopped
• 1/4 cup all-purpose flour
• 3 tablespoons sugar
• 2 tablespoons cold butter

1. In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Spoon into an 8-in. square baking dish coated with cooking spray. Combine cranberries and remaining sugar; spoon over batter.
2. For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries. Bake at 375u0b0 for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers.

flour, sugar, baking powder, salt, egg, milk, orange juice, canola oil, almond extract, cranberries, allpurpose, sugar, cold butter

Taken from www.tasteofhome.com/recipes/cranberry-crumb-cake/ (may not work)