Thanksgiving came and went fast…really fast. For the first time in years, I cooked the right amount of food. Not too much. Not too little. Enough to make a couple of sandwiches the day after. Not enough to make us sick of turkey.

One thing we didn’t manage to finish was the canned cranberry sauce. Yes…CANNED! I’ll whip salad dressings, avoid jar tomato sauce, but when it comes to cranberry sauce the can gets a pass.

And because we had nothing left to go with the it we baked this ‘oh so good’ Cranberry Sauce Crumble Cake. The recipe came from a holiday baking class I took at The Gourmandise School in Santa Monica many years ago. It never fails, no matter what the choice of jam is. I’ve even used Nutella instead of jam. Good every time!

The plan is to eat it with some hot cocoa as we decorate the Christmas tree tonight.

Cheers to a ‘dealicious’ Thanksgiving…onto Christmas countdown!

Cranberry Sauce Crumble Cake

Butter the sides of an 8″ cake pan and preheat the oven to 375F.

In medium bowl, whisk together in this order:

• 1 egg
• 1/2 cup of milk
• 6 tablespoons of melted butter

Add the following dry ingredients to the wet mix in this order:

• 1/2 cup of sugar
• 1 cup of flour
• pinch of salt
• 2 teaspoons of baking powder

Pour cake mix into the pan and spread evenly. Top the mix with dots of cranberry sauce (I used approximately 1 cup of cranberry sauce. May substitute with any jam or Nutella.) Reserve.

Mix the following ingredients for the crumble topping:

• 6 tablespoons of melted butter
• 1cup of flour
• 1/4 brown sugar
• 1/2 cup sugar
• pinch of salt

Rub the ingredients until crumbles form and top the cake and sauce/jam with it.

Bake for 30 minutes or until crumble top is lightly browned.