Cranberry Crunch Cake with Warm Orange Sauce

Serves 12
Moderate difficulty
Prep time: 30 minutes with the sauce
Cook time: 35 minutes   

Cranberry cake:
2 Cups flour  
1 Cup sugar  
1 egg beaten
2 tsp. Baking Powder
1/2 tsp. Baking Soda
½ tsp. salt
3 T Oil
3 cups fresh Cranberries
The juice of 1 large orange and milk to make 2/3 cup
1 T. finely grated orange peel

Crunch topping:
Crush 3 whole graham crackers (1/2 C)  and mix with 1/4 C brown sugar, 1/4 C of  fine chopped nuts (optional) and 1/4 C melted butter  -  Press into the bottom of a well-greased Bundt pan and up the sides a little. Mix dry ingredients together.  Add orange juice mixture, egg and oil. Mix well (will be a stiff batter, add 1 T of milk if it seems too dry)  add cranberries and peel. Pour over the crunch mixture carefully.  Bake @ 350 for about 35 min. Serve with warm sauce.

Sauce:
Melt 1/4 C butter in a sauce pan add 2 T flour and stir for one minute on medium heat.  Add  1 C. sugar 3/4 C. fresh orange juice and 1 T. orange peel and 1/2 C whipping cream.  Bring to a boil.  Serve warm over the cake.