Crumb-Topped Cranberry Cake

• 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 ounces) cream cheese, divided
• 2 eggs
• 3/4 cup 2% milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1 cup whole-berry cranberry sauce
• 6 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons cold butter

1. Preheat oven to 350u0b0. In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs.
2. In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside.
3. In a small bowl, beat remaining cream cheese until fluffy. 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.
4. Bake 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.

flour, sugar, baking powder, baking soda, cream cheese, eggs, milk, canola oil, vanilla, coconut, wholeberry, allpurpose, sugar, cold butter

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