Tangy Cranberry Cake

A delicious breakfast cake featuring the glorious, festive cranberry. This has orange juice and zest in it, giving it a little zippy flavor.

2 c. all-purpose flour
1⅓ c. sugar, divided
1½ tsp. baking powder
½ tsp. baking soda
¼. tsp. salt
2 eggs, divided
¾ c. orange juice
¼ c. butter, melted
2 tsp. vanilla extract, divided
2 c. cranberries, coarsely chopped
Optional: 1 Tbsp. orange zest
8-oz. pkg. cream cheese, softened

Topping:
6 Tbsp. all-purpose flour
¼ c. sugar
2 Tbsp. butter

• Pre heat oven 350
• To prepare the topping, combine flour and sugar in a small bowl.
• Cut in butter with a fork until mixture resembles coarse crumbs.
• Set aside
• In a large bowl, combine flour, one cup sugar, baking powder, baking soda and salt
• Mix well and set aside.
• Combine one egg, orange juice, butter and one teaspoon vanilla in a small bowl
• Mix well and stir into flour mixture until well combined.
• Fold in cranberries and zest, if using.
• Pour into a greased 9′ round spring-form pan and set aside.
• Beat together cream cheese and remaining ⅓ cup sugar in a small bowl until smooth.
• Add remaining egg and one teaspoon vanilla; mix well.
• Spread over batter; sprinkle with topping.
• Place pan on a baking sheet; bake for 1¼ hours or until golden.
• Let cool on wire rack for 15 minutes before removing sides of pan.

Recipe: Cozy Cakes Cottage