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Ingredients

Streusel Topping:

Directions

  • Rinse cranberries in cold water; drain. Coarsely chop cranberries. Combine cranberries and 2 tablespoons of the sugar; set aside. Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch baking pan; set aside.

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  • In a medium bowl, combine the remaining sugar, the flour, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center.

  • In a small bowl, combine egg, milk and lemon peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). Fold in cranberry mixture. Spoon batter into prepared pan. Sprinkle Streusel Topping over batter in pan.

  • Bake in a 400 degree F. oven about 25 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly; serve warm. Makes 9 servings.

Streusel Topping:

  • In a small bowl, combine all-purpose flour, packed brown sugar and ground cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Tips

Nutrition Facts

274 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 50 mg cholesterol; 266 mg sodium. 87 mg potassium; 41 g carbohydrates; 2 g fiber; 16 g sugar; 5 g protein; 0 g trans fatty acid; 340 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

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