Cranberry Crunch Cake Recipes

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CRANBERRY CRUNCH CAKE



Cranberry Crunch Cake image

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

1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 cup cranberries
1-1/2 cups miniature marshmallows
1/2 cup light brown sugar
1/2 cup chopped pecans
2 tablespoons melted butter

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.

FRESH CRANBERRY CAKE



Fresh Cranberry Cake image

A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!

Provided by Deborah Day

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 cup white sugar
3 tablespoons butter, melted
2 eggs, beaten
1 cup milk
3 cups fresh cranberries
1 cup white sugar
½ cup butter
½ cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  • For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 53.5 g, Cholesterol 74.2 mg, Fat 15.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 9.5 g, Sodium 587.1 mg, Sugar 35.4 g

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

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

1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
2 1/2 cups/320 grams all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/4 cups/250 grams granulated sugar
1 tablespoon freshly grated orange zest (from 1 or 2 oranges)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup/240 milliliters full-fat sour cream, at room temperature
3 cups/340 grams fresh or unthawed frozen cranberries
1 1/2 cups/190 grams all-purpose flour
1 cup packed/220 grams light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), melted

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 CRUNCH CAKE



Cranberry Crunch Cake image

Great use of holiday cranberries - plus the marshmallows melt and seep through the cake, making it moist and very tasty.

Provided by liz43230

Categories     Breakfast

Time 40m

Yield 12-15 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 cup cranberries
1 1/2 cups miniature marshmallows
1/2 cup light brown sugar
1/2 cup chopped pecans
2 tablespoons melted butter

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 13-in. x 9-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 319.2, Fat 14.4, SaturatedFat 7, Cholesterol 58.6, Sodium 269.4, Carbohydrate 45.3, Fiber 1.2, Sugar 29.8, Protein 3.8

CRANBERRY CRUNCH



Cranberry Crunch image

Make and share this Cranberry Crunch recipe from Food.com.

Provided by mandabears

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup rolled oats
1/2 cup flour
1 cup brown sugar
1/2 cup butter or 1/2 cup margarine
1 (1 lb) can jellied cranberry sauce

Steps:

  • Preheat oven to 350 degrees.
  • Mix oats, flour and brown sugar in large bowl.
  • Cut in 1/2 cup butter using fork until crumbly.
  • Pat 1/2 mixture in bottom of 9x9 square pan that has been greased.
  • I use cooking spray.
  • Cover with cranberry sauce that has been broken into small pieces.
  • Cover cranberry sauce with remaining oats mixture.
  • Bake@ 350 degrees for 45.
  • Serve with vanilla ice cream or whipped cream.

Nutrition Facts : Calories 477.9, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.7, Sodium 145.9, Carbohydrate 82.1, Fiber 2.4, Sugar 64.2, Protein 3.5

UPSIDE-DOWN CRANBERRY CRUNCH



Upside-Down Cranberry Crunch image

Carol Miller of Northumberland, New York notes. "When celebrating special occasions with friends, I often serve this sweet-tart dessert."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

3 cups fresh or frozen cranberries, thawed
1-3/4 cups sugar, divided
1/2 cup chopped pecans
2 eggs
1/2 cup butter, melted
1 cup all-purpose flour
Whipped cream or vanilla ice cream

Steps:

  • Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans. , In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. , Bake at 325° for 1 hour or until a toothpick inserted in the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 414 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 132mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 3g fiber), Protein 4g protein.

CRANBERRY CRUNCH COFFEE CAKE



Cranberry Crunch Coffee Cake image

Coffee cakes of all kinds, easy to make and many varieties to make. Can never go wrong serving them anytime. Nice with fruit in them as well.

Provided by Carol Junkins

Categories     Other Breakfast

Time 45m

Number Of Ingredients 12

1/2 c butter, softened
2 eggs
1 c granulated sugar
1 c brown sugar, firmly packed
2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 c buttermilk
1/3 c chopped walnuts
1 3/4 c cranberries, minced (fresh or frozen)

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside. Beat butter on medium speed until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add eggs
  • 2. Combine 2 cups of flour, 1 teaspoon cinnamon, baking soda , powder and salt. Add to butter mixture alternately with buttermilk. Beat well . Spoon half the batter into pan.
  • 3. Combine the remaining 1/2 cup brown sugar, remaining 1/2 teaspoon of cinnamon and chopped walnut. Sprinkle half of brown sugar mixture over batter. Top with cranberries. Top with remaining batter and remaining brown sugar mixture. Bake 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

CRANBERRY CRUMB BARS



Cranberry Crumb Bars image

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

2 1/2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/2 cup ground slivered almonds
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter
1 egg
1/4 teaspoon ground cinnamon
4 cups fresh or frozen cranberries
1 cup sugar
Juice of 1/2 orange (4 teaspoons)
1 tablespoon cornstarch
1 teaspoon vanilla

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

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