Crumb Topped Cranberry Cake

2 cups plus 2 tablespoons all-purpose flour

2/3 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 (8-ounce) package cream cheese, divided

2 eggs

3/4 cup milk

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup sweetened flaked coconut

1 (14-ounce can) whole-berry cranberry sauce


6 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons cold butter

Lemon Glaze:

3/4 cup powdered sugar

2-3 tablespoons fresh lemon juice

1 teaspoon lemon zest


In a large bowl, combine the flour, sugar, baking powder, and soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs.  In another bowl, whisk 1 egg, the milk and oil; stir into the crumb mixture just until moistened.  Spread batter into a greased and floured 9-inch springform pan; set aside.


In a small bowl, beat the remaining cream cheese with the vanilla and remaining egg.  Carefully spread over batter.  Sprinkle with coconut and dollop with the cranberry sauce.


In another small bowl, combine the flour and sugar for the topping, then cut in the cold butter until crumbly.  Sprinkle over the top.


Bake at 350 degrees for 50-55 minutes or until golden brown on top.  Cool on wire rack for 15 minutes.  Run a knife around the edge to loosen from sides and remove the metal rim.  Whisk together all the ingredients for the glaze until smooth, using as much lemon juice as needed for a drizzling consistency.  Drizzle across the top and the sides of the cake.  Cool completely before cutting.