Apple Cranberry Crumb Cake Delight

Reworked a family rhubarb cake recipe to fit the fall season. Has been room-mate-approved as the best cake to hit the household. Note: chopped nuts or crushed cereal can substituted for the oats in the topping.

• Ready In: 1 hr
• Serves: 15
• Yields: 1 cake

Ingredients

• Cake

• 2 1⁄2 cups flour (all purpose or whole wheat works well)
• 3⁄4 cup granulated sugar
• 1⁄3 cup dark brown sugar
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  eggs
• 1  cup milk
• 1⁄2 cup  vegetable oil
• 1  large apple (peeled and chopped into half inch chunks)
• 1  cup cranberries (fresh recommended)

• Topping

• 3⁄4 cup dark brown sugar
• 3⁄4 cup old fashioned oats
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees.
2. Combine all Cake (not Topping) ingredients. Be sure to add the fruit last, after everything else is mixed well.
3. Pour the batter into a lightly greased 13x9 pan.
4. Combine the Topping ingredients in a separate bowl. Mix well. Sprinkle the topping evenly over the cake batter.
5. Bake in oven for 50 minutes.