This is a great way to use that leftover cranberry sauce. Eggs always seem to be the first thing I run out of around here! This recipe contains no eggs, and after sharing it with 5 of my dear friends, it was given rave reviews. I'm also happy to report that if you're out of milk, water works just fine.
1 stick butter or margerine, softened
1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup milk or water
A capful of vinegar
1 1/2 cups cranberry sauce
1/2 stick cold butter or margerine
1/2 cup sugar
1/2 cup flour
Preheat the oven to 350.
Cream butter and sugar, then combine with remaining cake batter ingredients except for cranberries. Pour batter into a large greased springform pan or pyrex dish.
Using a spoon, drop small dollops of cranberry sauce onto the surface of the batter, 1-2 inches apart. Use the spoon to marble and swirl the cranberries evenly into the batter, making distinct stripes.
To make the topping, combine sugar and flour in a bowl. Cut in cold butter with a pastry cutter or your hands. You want the crumbs to be big, bigger than a pinhead smaller than a marble. I overworked the topping, which is why my top is flattish and not crumbly. Still tastes good though. ;)
Bake at 350 for 35-45 minutes, until a toothpick inserted into the cakey part comes out clean. Let cool for at least 1 hour.
Optional: Drizzle on a simple white icing after it has cooled.
Overnight method: You can assemble the entire cake the night before, cover and refrigerate it, and bake it in the morning.