Ingredients: For the Cake: – 1 and 1/2 cups all-purpose flour – 1 cup granulated sugar – 1/2 cup unsalted butter, softened – 2 large egg
– 1 teaspoon vanilla extract – 1 teaspoon baking powder – 1/4 teaspoon salt – 1/2 cup milk
For the Crunch Topping: – 1/2 cup all-purpose flour – 1/2 cup rolled oat – 1/2 cup brown sugar, packed – 1/4 cup unsalted butter, melted – 1/2 teaspoon ground cinnamon – 1/4 teaspoon salt
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.
Spread the batter evenly into the prepared cake pan. In a saucepan, combine the cranberries, granulated sugar, orange juice, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens and the cranberries begin to burst, about 5-7 minutes. Remove from heat and let it cool slightly.
Pour the cranberry filling over the cake batter in the pan, spreading it out evenly. In a small bowl, mix together the flour, rolled oats, brown sugar, melted butter, cinnamon, and salt until crumbly. Sprinkle the crunch topping evenly over the cranberry filling.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.