CRANBERRY CRUMBLE COFFEE CAKE
People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long! -Jeani Robinson, Weirton, West Virginia
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, 1 at a time, beating well after each addition. , Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter. , For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 70-75 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm.
Nutrition Facts : Calories 368 calories, Fat 17g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 266mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE CRANBERRY CRUMBLE
When I first took this fruity dessert to my family's Thanksgiving dinner, it quickly became a tradition. We enjoy it for breakfast, lunch, dinner and snack time! -Teri Roberts, Hilliard, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. , Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Serve warm.
Nutrition Facts : Calories 456 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 166mg sodium, Carbohydrate 78g carbohydrate (61g sugars, Fiber 4g fiber), Protein 3g protein.
CRANBERRY CRUMB CAKE
The perfect dessert for late fall, when fresh cranberries are plentiful. From Good Food Magazine October 1988
Provided by JackieOhNo
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Butter 9-inch square baking pan.
- Prepare topping: Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended. Transfer to small bowl.
- Prepare cake: Put flour, sugar, baking powder, baking soda, cinnamon, and salt in food processor and process until mixed. Add butter and pulse jut until mixture resembles coarse crumbs.
- Whisk buttermilk, eggs, and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand.
- Pour batter into buttered pan and sprinkle crumb topping evenly over top.
- Bake cake until wooden pick inserted in center comes out clean, about 45 minutes. Cool completely on wire rack.
CRANBERRY CRUMB CAKE
With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 4h
Yield 24 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
- In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
- Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
- Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
- Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
- Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.
CRANBERRY WALNUT CRUMB CAKES
These sunny, seductive little cakes are perfect mouthfuls of coffeecake from the golden crumb to the zingy cranberry bits to the browned, chunky topping that crumbles apart in your mouth. A basket of these is equally good for breakfast, teatime, or as an autumnal dessert for Thanksgiving. Cranberries are indigenous to America and are harvested in the fall by flooding their fields with water. Each berry contains a bubble of air which causes it to float, float right off the branches of their bush. The only step left is to skim all the glissening garnet colored berries off the surface of the water--and they've already had their bath! All the old baking books in my collection include page after page of coffeecake recipes. Back then, the midmorning coffee break a stimulating cup and a bite of something sweet was a given. Don't we still deserve a little treat to get us through the rest of the day? Everything about the recipe can be done in advance, right down to filling the cups with batter. Just don't sprinkle on the topping (which you can make literally months in advance and keep in the freezer) until just before you bake.
Provided by Food Network
Categories dessert
Time 45m
Yield 24 individual cakes
Number Of Ingredients 14
Steps:
- Make the Cake. Preheat the oven to 350 degrees F.
- Line the muffin tins with paper liners.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
- Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
- Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
- Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.
CRANBERRY CRUMBLE CAKE
This recipe was in a newspaper supplement in fall 2007 and it took a me a whole year to get around to trying it. I made it for coffee hour at church and got rave reviews! It was quick easy to make and I am posting to share with everyone at zaar & to share with church friends who want the recipe! It has a lovely tart flavor, not too sweet. I could see this being absolutely delicious with vanilla ice cream....
Provided by MA HIKER
Categories Breakfast
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Spray a 13 by 9 inch baking pan with cooking spray.
- To prepare filling: combine dried apricots and water in a small bowl; let stand 30 minutes. Combine remaining filling ingredients in a large bowl. Add apricots and soaking liquid; mix well. Spoon into prepared pan.
- To prepare cake: combine flour, sugar, butter and salt in food processor. Pulse until crumbly (mine was very fine). Set aside 1 cup for streusel topping.
- Add egg to flour mixture in food processor. Dissolve baking soda in buttermilk, stir well and add to flour mixture. Add vanilla. Pulse to make a cake batter (mine was quite thick). Pour over cranberry mixture in pan (I had to dot it around the pan and spread with a spatula - don't worry if it doesn't seem like enough dough!).
- To prepare streusel, add streusel ingredients to reserved flour mixture. Toss well. Sprinkle over cake batter and bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 300.9, Fat 11.5, SaturatedFat 5.3, Cholesterol 20.9, Sodium 230.4, Carbohydrate 47.9, Fiber 3.4, Sugar 30.6, Protein 4
CRANBERRY LEMON CRUMBLE CAKE
This combo of cranberry and lemon is super light and refreshing... and unlike anything I've had in the past. A delight for my sweet tooth!
Provided by Carol Junkins
Categories Cakes
Time 50m
Number Of Ingredients 21
Steps:
- 1. FILLING: Mix cranberries, sugar and water in heavy saucepan and stir constantly on medium heat til all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
- 2. CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.
- 3. TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.
- 4. Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.
- 5. Put your topping on, then pour the rest of batter into the Bundt pan. (Topping will sink to the top of the cake while it bakes.)
- 6. Cook 350 degrees for 35-40 min. When cooled pour glaze over top.
CRANBERRY CRUMBLE
My family likes this crumble so much I make it year-round. But I especially like to serve it warm on cool winter evenings.-Karen Riordan, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Press half into a greased 8-in. square baking dish. Spread the cranberry sauce evenly over crust. sprinkle with remaining oat mixture. , Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with whipped cream or ice cream if desired.
Nutrition Facts : Calories 300 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 89mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY CRUMB CAKE
Making this for breakfast for Thanksgiving...smells so good baking I thought I'd post it for all to see and for safe keeping. This has a layer of moist cake, then fresh cranberries that pop as they bake adding bursts of tart jam-like mouthfuls, and finally a layer of butter-rich crumbs and coat of powdered sugar.
Provided by JamesDeansGirl
Categories Breads
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350*F. Grease a 10" springform pan, line the bottom with parchment paper, and butter the flour. Lightly flour the pan, tapping out all excess.
- Make the crumbs: Stir toghether the flour, brown sugar, cinnamon, salt, and melted butter. At first it might look as if the crumb mixture is too wet, but it will become more "crumbly" after it sits a few minutes; set aside.
- For the cake: Sift together the flour, sugar, baking powder, cinnamon, and salt into a medium bowl.
- Combine the egg, milk, oil, and vanilla; mix well until blended.
- Stir the mixture into the dry ingredients and mix just until smooth and blended.
- Spread batter evenly in the prepared pan; batter will just cover the bottom.
- Place the cranberries in a single even layer over the batter, leaving a 1/4" border around the outer perimeter of the pan.
- Scatter the crumbs evenly over the berries and cake batter border, breaking up any excessively large chunks in the process; press crumbs down lightly to adhere.
- Bake about 50 minutes or until cake tests done.
- Cool completely on a rack; run a butter knife around the edges of the pan to loosen and release the springform sides.
- Dust with powdered sugar; store at room temperature. (This can be made up to 1 day in advance.).
Nutrition Facts : Calories 452.6, Fat 17.5, SaturatedFat 9.1, Cholesterol 59.8, Sodium 335.5, Carbohydrate 68.2, Fiber 2.2, Sugar 29.7, Protein 6.3
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