Leftover cranberry sauce, normally an underappreciated side on your Thanksgiving dinner table, shines as the star of this fall dessert. The crumbly, sweet oat topping compliments the tart berry filling so well, you may want to keep cranberry sauce on hand past the holiday season just so you can whip up this quick-assembly dessert at any time.
1/2 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
7.75 ounces white whole-wheat flour (about 1 3/4 cups plus 3 Tbsp.), divided
6 tablespoons unsalted butter, melted and divided
cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup 1% low-fat milk
2 large eggs
1 teaspoon vanilla extract
3/4 cup leftover whole cranberry sauce
Est. added sugars 20g
Calcium 6% DV
Potassium 2% DV
How to Make It
Preheat oven to 350°F.
Combine oats, brown sugar, 3 tablespoons flour, and 2 tablespoons melted butter in a mini food processor; pulse 10 times or until finely chopped. Set aside.
Weigh or lightly spoon remaining 13/4 cups flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, baking powder, and baking soda in a medium bowl. Combine remaining 1/4 cup melted butter, milk, eggs, and vanilla in a small bowl. Add milk mixture to flour mixture; stir just until combined.
Pour batter into an 8-inch square baking dish coated with cooking spray. Dollop cranberry sauce over top. Bake at 350°F for 40 minutes or until browned and a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack 10 minutes before serving.
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