CRANBERRY CAKE

Cranberry Cake

1 egg
1/2 cup plus 3 tablespoons granulated sugar (divided)
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon orange juice
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour (divided)
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces fresh cranberries (2 cups)
2 tablespoons butter

Preheat oven to 375 degrees F. Coat an 8-inch square baking pan with cooking spray.

Beat the egg; then add 1/2 cup sugar, milk, oil, orange juice and extract; mix and set aside.

Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into the prepared pan.

Chop the fresh cranberries in a blender or a food processor; spoon over batter.

Mix the remaining 1/2 cup flour the 3 tablespoons sugar and cut in 2 tablespoons butter. Sprinkle over cranberries. Bake 25 to 30 minutes.

Serve warm sprinkled with confectioners' sugar.