3 1/2 cups (875 mL) Robin Hood® All Purpose Flour2 tbsp (30 mL) Magic® Baking Powder1 tsp (5 mL) salt1/2 cup (125 mL) Lactantia® Butter, softened1 1/2 cups (375 mL) granulated sugar2 eggs1 can (385mL) Carnation® Evaporated Milk3 cups (750 mL) cranberries3 tbsp (45 mL) granulated sugarTOPPING:2/3 cup (150 mL) Robin Hood® All Purpose Flour1/3 cup (75 mL) brown sugar, packed3/4 tsp (3 mL) cinnamon1/3 cup (75 mL) Lactantia® Butter1/2 cup (125 mL) almonds, sliced
CAKE:1. COMBINE flour, baking powder and salt. Cream butter, 1 1/2 cups (375 mL) sugar and eggs in large mixer bowl on medium speed until creamy. Gradually add evaporated milk. Add flour mixture all at once. Mix well. Spread half of batter in greased 13" x 9" (33 cm x 23 cm) cake pan. Spoon berries on top. Sprinkle 3 tbsp (45mL) sugar over berries. Carefully spread remaining batter on top.TOPPING:2. COMBINE flour, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Stir in almonds; sprinkle evenly over batter.3. BAKE at 375º F (190º C) for 40-50 minutes, or until set. Enjoy warm or cool.
This recipe is easy to follow, and we love the color of cranberry in the center of the cake and the crunchiness on the outside. Will definitely bake another one because it compliments my coffee in the morning.
Coffee breaks are even better with a delectable sweet. Imagine the taste of tart cranberries, spicy cinnamon and sliced almonds in every bite.
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