- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup soft butter or margarine
- 2 cups fresh cranberries, finely chopped
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup Kellogg's All-Bran Original cereal
- 3/4 cup 2% milk
- 1 egg
- 1/4 cup soft butter or margarine
- Topping: In medium bowl, mix together sugar and flour. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Set aside.
- Cake: In small bowl, mix together flour, sugar, baking powder and salt. Set aside.
- In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and butter; beat well. Add flour mixture, stirring only until combined.
- Spread batter evenly in 23 cm (9-inch) square baking pan coated with non-stick cooking spray. Sprinkle with cranberry topping.
- Bake at 200 degrees C (400 degrees F) for about 45 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold.