CRANBERRY CRUMB CAKE
This cranberry cake is light, easy to prepare and goes great with a cup of coffee. The flavor of cranberry comes through in every sweet-tart bite...and the streusel topping looks so pretty. -Sue Ellen Smith of Philadelphia, Mississippi
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Spoon into an 8-in. square baking dish coated with cooking spray. Combine cranberries and remaining sugar; spoon over batter., For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries. Bake at 375° for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 212 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CRUMB BARS
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
- In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
- In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
- Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g
CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING
Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.
Provided by Bibi
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h25m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
- Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
- Combine flour, baking powder, and salt for cake in a large bowl.
- Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
- Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.
Nutrition Facts : Calories 518 calories, Carbohydrate 69.7 g, Cholesterol 91 mg, Fat 24.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 13.1 g, Sodium 258.2 mg, Sugar 38.8 g
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.
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CRANBERRY CRUMB CAKE - RODELLE KITCHEN
From rodellekitchen.com
Servings 10Estimated Reading Time 2 minsCategory CakesTotal Time 1 hr
- Preheat your oven to 350 degrees F. Generously grease a 9-inch springform pan and set aside.
- Make the cake: In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, 2-3 minutes.
- Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the Rodelle Gourmet Vanilla Extract and beat briefly to combine.
BEST CRANBERRY CAKE - CELEBRATING SWEETS
From celebratingsweets.com
Ratings 46Calories 295 per servingCategory Dessert
- Preheat oven to 350°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Combine butter, sugar, flour, and almond extract. Use a fork to stir and mash the butter into the dry ingredients. Add the sliced almonds and mix until combined. Sprinkle the topping over the top of the cake batter. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Place the cake pan on a wire rack to cool.
- Whisk all icing ingredients. Adjust the consistency as necessary by adding more powdered sugar or milk. Drizzle over the top of the cake.
CRANBERRY CRUMB CAKE - BAKER BY NATURE
From bakerbynature.com
Reviews 5Servings 12Cuisine CakeCategory Dessert
- Preheat oven to 350 degrees (F). Line a 9x5 inch loaf pan with parchment paper so that the paper hangs slightly over the edges on two sides (this will help you lift the cake out without loosing any delicious crumbs!). Spray the parchment paper and any exposed pan with non-stick spray; set aside.
- In a large bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium speed for 3 minutes; or until well combined and creamy. Add in the vanilla and beat for another minute. Add in eggs, one at a time, beating well after each addition. Turn mixer off and allow the wet mixture to rest while you prepare the dry ingredients.
- In a medium-sized bowl combine the cake flour, baking powder, baking soda and salt; mix well to combine. On low speed, add the dry ingredients into the wet ingredient mixture, stirring just until combined. Turn electric mixer off. Using a rubber spatula fold the sour cream into the mixture.
- Place the chopped cranberries in a small bowl and gently toss them with 2 tablespoons of all-purpose flour - be sure to really coat the berries in the flour, as this helps them not sink to the bottom of the loaf while baking. Gently fold the flour covered cranberries into the batter, stirring just until combined. Set batter aside and quickly prepare the buttery crumb.
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