CRANBERRY CRUNCH CAKE
New Jersey is known for its cranberries, and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It's great for brunch or just with a cup of coffee! -Adelaide Krumm, Manasquan, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add eggs; beat until well combined. In a separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in a greased 13x9-in. baking dish. Sprinkle with marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25-30 minutes.
Nutrition Facts : Calories 256 calories, Fat 12g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 229mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-ORANGE SNACKING CAKE
Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.
Provided by Kendra Vaculin
Categories Cake Dessert snack Quick & Easy Cranberry Cranberry Sauce Butter
Yield Makes one 13x9-inch cake
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
- Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
- Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
- In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
- In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
- Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
- Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.
CRANBERRY SNACK CAKE
This is a perfect fall treat! I make it several times per year for the teachers in my department. You'll love this one!
Provided by Roggins
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder and salt; set aside.
- Cream butter and sugar in mixing bowl until fluffy.
- Beat in eggs and vanilla.
- Add flour mixture, alternately with milk to creamed mixture.
- Stir in cranberries.
- Pour into greased 13x9 baking pan.
- Sprinkle with marshmallows; lightly press into batter.
- Top with brown sugar and pecans.
- Drizzle with butter.
- Bake at 350 for 35-40 minutes or until cake tests done.
Nutrition Facts : Calories 321.1, Fat 14.4, SaturatedFat 7, Cholesterol 58.6, Sodium 269.5, Carbohydrate 45.8, Fiber 1.4, Sugar 29.9, Protein 3.9
APPLE-CRANBERRY SNACK CAKE
This snack cake starts with a lemon cake mix and just gets yummier as you add chopped apples, dried cranberries and fluffy Neufchatel cheese frosting.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat eggs, cake mix, dressing and 1 tsp. cinnamon with mixer until blended. Stir in apples and cranberries. Pour into 13x9-inch baking pan sprayed with cooking spray.
- Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
- Beat Neufchatel, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar and remaining cinnamon. Spread over cake.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CRANBERRY SNACK CAKE
This is a quick, easy and delicious way to use up cranberries when they're in season. Adapted from Taste of Home.
Provided by Hey Jude
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in eggs and vanilla.
- Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
- Stir in cranberries.
- Pour into a greased 13x9x2-inch baking pan.
- Sprinkle with marshmallows and lightly press them into the batter.
- Sprinkle with brown sugar and pecans.
- Drizzle with butter.
- Bake at 350° for 35-40 minutes or until cake tests done.
Nutrition Facts : Calories 320.9, Fat 14.4, SaturatedFat 7, Cholesterol 62.8, Sodium 253.8, Carbohydrate 45.7, Fiber 1.4, Sugar 29.9, Protein 3.8
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- Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
- Cream the soft butter and sugar together for about 4 minutes, scraping down the sides of your bowl as needed, until light and fluffy. This step helps lighten and aerate the cake.
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