My Cranberry Cake with Walnut Crumb Topping is bursting with the flavors of fall in every bite. The tender cake, luscious cranberry sauce, and crunchy, nutty crumb topping will win over the most reluctant low carb eater.
Preheat oven to 350. Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8 inch baking dish.
Drop small spoonfuls of the cranberry sauce on top of the cake batter. Gently swirl with a knife.
Combine the ingredients for the walnut topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the cake.
Bake for 45-60 minutes until the cake is firm to the touch, golden, and doesn't jiggle when lightly shaken.