Cranberry Lemon Crumb Cake Recipes

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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.

EASY LEMON CRANBERRY CAKE RECIPE



Easy Lemon Cranberry Cake Recipe image

Two of my favorite flavors come together in this lemon cranberry loaf cake. Drizzled with a lemon glaze, it's the perfect addition to a dessert tray.

Provided by Editor

Categories     Dessert

Time 1h15m

Number Of Ingredients 10

1 cup salted butter, softened
1 cup sugar
4 eggs
2 tablespoons lemon zest
2 ¼ cups self-rising flour, sifted
¼ cup almond flour
2 tablespoons lemon juice, or juice of one lemon
2/3 cup fresh cranberries
4 tablespoons lemon juice, or juice of two lemons
1 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees. Use the butter wrappers to grease a loaf pan or use a bit of neutral-flavored oil.
  • Using a stand mixer or hand mixer, cream together the butter and sugar.
  • Add eggs. Mix in the lemon zest.
  • Fold in flour and ground almonds and then stir in the lemon juice.
  • Add cranberries.
  • Pour into loaf pan, scattering a few extra berries over the top.
  • Bake for one hour, checking for doneness with a toothpick. Cool completely.
  • Mix lemon juice and powdered sugar to make a glaze. Add additional lemon juice if a thinner glaze is desired. Drizzle over the top of the lemon cake.

Nutrition Facts : Calories 91 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 48 Servings, Sodium 39 grams sodium, Sugar 7 grams sugar

CRANBERRY LEMON CAKE



Cranberry Lemon Cake image

I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...

Provided by paxye

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 9

2 eggs (beaten)
1/2 cup butter (softened)
1 1/2 cups sugar
1 teaspoon vanilla
1 lemon, zest of
1 lemon, juice of
1 1/2 cups flour
1 teaspoon baking powder
2 -3 cups cranberries (use the lesser amount if you don't like them as tart as I do)

Steps:

  • Beat together eggs, butter, sugar and vanilla.
  • Mix in Lemon zest and juice.
  • Add flour and baking powder and mix well.
  • Fold in cranberries.
  • Pour into 9 x 9 cake pan (the batter will be thick).
  • Bake at 350 degrees 40-45 minutes .

Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 82.9, Carbohydrate 29.6, Fiber 0.9, Sugar 19.4, Protein 2.1

CRANBERRY LEMON CRUMB CAKE



Cranberry Lemon Crumb Cake image

Make and share this Cranberry Lemon Crumb Cake recipe from Food.com.

Provided by grandma2969

Categories     Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

18 1/4 ounces lemon cake mix
1 cup sour cream
3 large eggs
1/3 cup vegetable oil
1 teaspoon lemon zest
1 1/2 cups dried cranberries, coarsely chop
2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, melted
1/4 cup dried cranberries, finely chopped
confectioners' sugar, for dusting

Steps:

  • Heat oven to 350*.Coat a 13x9" baking pan with nonstick cooking spray -- set aside.
  • to prepare the cake: combine cake mix, sour crea,m, eggs, vegetable oil and lemon zest in a large bowl -- beat on low speed for 30 seonds then on medium high for 2 minutes. Fold in 1 1/2 cups of cranberries -- pour batter into prepared baking pan --
  • bake at 350* for 30 minutes.
  • meanwhile, make topping: in a medium sized bowl, whisk together the flour, browm sugar, cinnamon and nutmeg and salt. stir in butter until mixture is moistened and starts to clump together.carefully remove the cake from the oven -- sprinkle crumb evenly over the top -- scatter with remaining cranberries and then return to the oven and bake at 350* for an additional 20 minutes -- remove pan to wire rack and cool completely --
  • dust lightly with confectioners' suar and cut into 16 squares.

Nutrition Facts : Calories 414.7, Fat 21.1, SaturatedFat 8.8, Cholesterol 69.5, Sodium 336.8, Carbohydrate 52.7, Fiber 1.4, Sugar 27.8, Protein 4.8

MEYER LEMON-CRANBERRY BUNDT CAKE



Meyer Lemon-Cranberry Bundt Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 13h25m

Yield 8 servings

Number Of Ingredients 13

3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
1 12 ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs, plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated Meyer lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup plus 2 tablespoons Meyer lemon juice
1 1/2 cups confectioners' sugar

Steps:

  • Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
  • Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
  • Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
  • Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
  • Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
  • When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.

LEMON PUDDING CAKE WITH CRANBERRY SYRUP



Lemon Pudding Cake with Cranberry Syrup image

Categories     Cake     Berry     Citrus     Dessert     Bake     Christmas     Low Fat     Cranberry     Lemon     Winter     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

For pudding cake
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
3 large eggs, separated
1 cup 1% milk
Finely grated zest of 1 large lemon
5 tablespoons fresh lemon juice
For syrup
1/3 cup sugar
3/4 cup fresh or thawed frozen cranberries, chopped
1/2 cup water

Steps:

  • Make pudding cake:
  • Preheat oven to 350°F.
  • Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
  • Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
  • Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
  • Make syrup while cake is baking:
  • Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

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

CRUMB-TOPPED CRANBERRY CAKE



Crumb-Topped Cranberry Cake image

This dessert has something for everyone-moist yellow cake, cream cheese filling and cranberry-coconut topping. Serve it at breakfast, lunch and dinner!-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

2 cups plus 2 tablespoons all-purpose flour
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 package (8 ounces) cream cheese, divided
2 eggs
3/4 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup whole-berry cranberry sauce
TOPPING:
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs. , In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside., In a small bowl, beat remaining cream cheese until fluffy. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over the top. , Bake 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 323 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-LEMON STRIPE CAKE



Cranberry-Lemon Stripe Cake image

This small, rich, impressive cake is a bit of a magic trick. It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers. The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions). In Helen Goh and Yotam Ottolenghi's original version, that buttercream is flavored and stained with a pulp of simmered black currants, but this one incorporates the tartness of cranberries instead.

Provided by Tejal Rao

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

8 large eggs, whites and yolks separated
2/3 cup plus 2 tablespoons (140 grams) white sugar, plus 1 1/2 tablespoons
1 tablespoon lemon juice, plus zest of 1 lemon
1/2 cup plus 1 tablespoon (80 grams) all-purpose flour
1/8 teaspoon salt
Confectioners' sugar, for dusting
1 8-ounce bag (225 grams) frozen cranberries
1/3 cup (75 grams) white sugar
1/4 cup (85 grams) light corn syrup
1/2 cup plus 1 tablespoon (120 grams) white sugar
4 large egg yolks
1 1/4 cups plus 1 tablespoon (300 grams) unsalted butter cut into small cubes, at room temperature
1/2 cup cranberry purée
1/2 teaspoon vanilla extract

Steps:

  • Heat the oven to 400 degrees, with a baking rack in the middle of the oven. Line a half baking pan (18 by 13 inches) or slightly smaller jellyroll pan (15 by 12 inches) with parchment paper. Grease, and set aside.
  • Place the egg whites in the bowl of a stand mixer with the whisk attachment, and whisk on medium-high speed until soft peaks form, then pour in the 1 1/2 tablespoons sugar. Continue to whisk until stiff peaks form, then scrape into a mixing bowl, and set aside.
  • Place the egg yolks, remaining sugar, lemon juice and zest in the stand-mixer bowl (no need to wash it out), and beat on medium-high speed for about 3 minutes or until pale and thick. Remove bowl from the mixer, and sift the flour and salt directly into the bowl in 2 batches, folding through with a rubber spatula after each addition and scraping the bottom and sides of the bowl until no flour is visible.
  • Gently fold about 1/3 of the egg-white mixture into the egg-yolk mixture, and fold with a rubber spatula until combined. Add the rest, and fold until incorporated. Scrape batter into the lined baking pan, and even out the surface with the spatula. Bake for 13-15 minutes, or until cake is a light golden brown and a toothpick comes out clean from the center.
  • Place on a wire rack to cool in the pan for 5 minutes, then dust the top with confectioners' sugar. Place a clean dish towel on top of the cake, then carefully, quickly, flip it over, so it's lying on the dish towel. Gently peel away the paper, then hold onto one of the shorter ends of the cake, and roll it up into a jellyroll. Set it aside for 20 minutes, or until it's room temperature and no longer warm at all, then unroll the cake and cut it lengthwise into three 4-inch-wide strips. Cover with a clean dish towel, and set aside.
  • Place the cranberries and sugar in a medium saucepan over medium heat with 1 tablespoon water, and simmer for 10-15 minutes, or until the sugar has dissolved and the fruit has softened. Transfer to a food processor, purée and set aside.
  • Place the corn syrup and sugar in a medium saucepan. Place over low heat, and stir with a wooden spoon, just until the sugar dissolves.
  • While the sugar is dissolving, place the egg yolks in the bowl of an electric mixer with the whisk attachment, and whip on medium-high speed until thick and pale in color.
  • Increase the heat under the sugar syrup, and simmer until there are large bubbles all over the surface of the syrup, and the temperature, when taken with a digital thermometer, reads between 235 and 240 degrees, about 5 minutes. With the machine running, carefully pour the hot sugar syrup into the yolk mixture in a slow, steady trickle down the edge of the bowl, avoiding the spinning whisk. When all the syrup is in the bowl, increase the mixer speed to high, and beat for 10 minutes, or until the outside of the bowl no longer feels warm to the touch.
  • Add the butter, one piece at a time, allowing it to incorporate before adding any more. When all the butter is added, stop the machine, and scrape down the sides of the bowl. Whip for another minute or 2, until the buttercream is very smooth and light. Add 1/2 cup of cranberry purée (reserving what remains) and vanilla extract, and mix on medium speed until uniform in color. Scrape down the sides of the bowl, and mix one more time. Set aside.
  • Spread each of the long strips of cake evenly with about 3 ounces of buttercream each. Starting with the narrow end of a strip, roll it up. Once the roll is finished, position the exposed end (of the rolled cake) at the beginning of the next strip of frosted cake, and continue rolling. Do the same with the third strip, creating one continuousroll of cake. Carefully turn the cylinder upright, so it's sitting on a flat end, onto a serving dish. Cover cake with plastic wrap, and refrigerate for 30 minutes before proceeding, leaving the remaining buttercream out at room temperature.
  • Spread remaining buttercream all over the top and sides of the cake. Whisk the remaining cranberry purée with cold water until it's runny, then drizzle 2 tablespoons or so around the top of the cake, and use a palette knife to spread it evenly, allowing a little to dribble down the sides. Set aside for at least 1 hour in the fridge, and set out at room temperature about 30 minutes before serving.

Nutrition Facts : @context http, Calories 815, UnsaturatedFat 17 grams, Carbohydrate 80 grams, Fat 53 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 32 grams, Sodium 102 milligrams, Sugar 67 grams, TransFat 2 grams

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

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

1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup fat-free milk
1 tablespoon orange juice
1 tablespoon canola oil
1/4 teaspoon almond extract
2 cups fresh or frozen cranberries, chopped
TOPPING:
1/4 cup all-purpose flour
3 tablespoons sugar
2 tablespoons cold butter

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 CUPCAKES WITH LEMON ICING



Cranberry Cupcakes with Lemon Icing image

Even though I often substitute with healthy ingredients in my baking, there are some things that you just don't change! A little treat never hurt...and these are good! I made them for Mother's Day and got rave reviews from the family. The icing is sweet (what icing isn't?), so if you prefer, you can serve them without it. They taste wonderful both ways!

Provided by trueblue

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 11

1 cup superfine sugar
⅔ cup butter, softened
2 large eggs
4 tablespoons milk
1 ½ cups self-rising flour
2 teaspoons baking powder
1 ½ cups frozen cranberries
¾ cup butter, softened
3 cups confectioners' sugar
2 tablespoons fresh lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
  • Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 30.9 g, Cholesterol 44.5 mg, Fat 11.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 224.3 mg, Sugar 24.1 g

CRANBERRY-LEMON SQUARES



Cranberry-Lemon Squares image

These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 7

6 tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan
1 1/2 cups dried cranberries, (about 7 ounces, available at specialty-food stores)
1/4 cup confectioners' sugar, plus more for dusting
1 cup all-purpose flour
2 large eggs
3/4 cup granulated sugar
1/4 cup freshly squeezed plus 1 1/2 teaspoons lemon juice, (about 3 lemons)

Steps:

  • Preheat oven to 325 degrees. Butter an 8-inch square baking pan, and set aside.
  • In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.
  • Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.
  • In bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan.
  • Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
  • Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.
  • Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners' sugar.

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2018-12-05 Instructions. Preheat oven to 350˚. In a mixing bowl, combine all ingredients except cranberries. Mix well. Stir in cranberries. Set the batter aside and place a 10″ skillet over medium heat with 1 Tbls of butter in it to melt. Once the butter is melted, swirl it around to completely coat the bottom of the skillet.
From mrfarmersdaughter.com


CRANBERRY CRUMB CAKE WITH ALMONDS AND OATS - SAVEUR
2018-11-07 Mix the cake: In a large bowl, add the flour, baking powder, baking soda, and salt; stir briefly to combine. In the bowl of a standing mixer fitted with the …
From saveur.com


CRANBERRY CRUMBLE CAKE - THERESCIPES.INFO
Cranberry Crumb Cake Recipe: How to Make It best www.tasteofhome.com. Ingredients 1 cup all-purpose flour 1/2 cup plus 1/3 cup sugar, divided 2 teaspoons baking powder 1/2 teaspoon salt 1 egg, lightly beaten 1/2 cup fat-free milk 1 tablespoon orange juice 1 tablespoon canola oil 1/4 teaspoon almond extract 2 cups fresh or frozen cranberries, chopped TOPPING: 1/4 cup all …
From therecipes.info


LEMON CRUMB CAKE RECIPE - LEMONSFORLULU.COM
2022-04-15 STEP ONE – Whisk together the sugar and the eggs. Stir in lemon juice and zest. Slowly whisk in the melted butter and place the bowl in the microwave. Heat the lemon mixture in 1-minute intervals or until the mixture becomes thick enough to coat the back of a spoon. Refrigerate the lemon curd until it has set.
From lemonsforlulu.com


LEMON CRANBERRY CAKE RECIPE - MOMS & MUNCHKINS
2016-01-17 Preheat oven to 350F. In a large bowl, stir together cake mix and dry pudding mix. Add vegetable oil, eggs, milk and lemon juice. Beat until well mixed (about 2 minutes). Stir in cranberries. Pour cake batter into a greased 9x13 pan. Bake for 40-50 minutes (when toothpick inserted into center comes out clean, it's done).
From momsandmunchkins.ca


CRANBERRY LEMON CAKE WITH LEMON GLAZE - THE REDHEAD RITER
2012-02-24 Preheat oven to 335 degrees F. Butter and flour a 9×5-inch loaf pan and set aside. Using a mixer, beat together butter and sugar for about 3-4 minutes until mixture is light and fluffy. Beat in the eggs, one at a time ensuring that the mixture is …
From theredheadriter.com


CRANBERRY LEMON CAKE RECIPE - PARENTCLUB.CA
2018-08-23 Cranberry Lemon Cake Recipe . Cranberry Lemon Cake Recipe. Recipe Type: Dessert. Cuisine: Canadian. Author: Parent Club. Prep time: 10 mins. Cook time: 35 mins. Total time: 45 mins. Serves: 1. Cranberry Lemon Cake Recipe – easy recipe. Great for brunch, coffee dates, school snack and dessert. Ingredients . 2 cups all purpose (or pastry) flour; 1/2 cup …
From parentclub.ca


LEMON CRANBERRY BREAD - BAKE. EAT. REPEAT.
2020-04-20 In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the remaining 1/2 cup sugar, eggs, and melted butter until well combined. Add the milk and vanilla and whisk until combined.
From bake-eat-repeat.com


CRANBERRY BUCKLE WITH CRUMB TOPPING RECIPE | LEITE'S CULINARIA
2018-11-04 Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan*. Sift the flour, baking powder, and salt together in a bowl. Using a handheld mixer or a stand mixer with the paddle attachment, beat the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes.
From leitesculinaria.com


CRANBERRY CRUMB CAKE - RODELLE KITCHEN
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.
From rodellekitchen.com


CRANBERRY LEMON CRUMB CAKE | RECIPE IN 2021 | BAKING, LEMON …
Jun 18, 2021 - Cranberry Lemon Crumb Cake Recipe - Food Recipes - ChampsDiet.com
From pinterest.com


CRANBERRY WALNUT CRUMB CAKE | THE DOMESTIC REBEL
2016-11-18 Preheat oven to 350 degrees F. Liberally grease a 9" round sprinform pan with cooking spray. Place a 9" parchment round in the bottom of the pan, then grease the parchment. Set aside. For the cake batter: In the bowl of a stand mixer, cream together the butter and sugar until light, about 2 minutes.
From thedomesticrebel.com


CRANBERRY LEMON CAKE WITH LEMON ICING RECIPE - WWW.FOODESS.COM
Preheat the oven to 325 degrees F. Grease a 9x5-inch loaf pan, or line with parchment paper. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set this aside as …
From foodess.com


FRESH CRANBERRY & LEMON COFFEE CAKE | TASTY KITCHEN: A HAPPY …
Grease a 9×13 glass baking dish and set aside. In a small bowl, mix fresh cranberries with sugar for the filling. Set aside. In a different bowl, incorporate butter into dry ingredients for the topping until large crumbs form and it resembles sand. Set aside. In a large bowl, whip butter and sugar together until light and fluffy, about 3 minutes.
From tastykitchen.com


CRANBERRY CRUMB CAKE - FAMILYSTYLE FOOD
2019-11-05 8 ounces (225 g) fresh or frozen cranberries Instructions Preheat oven to 350 (175C) degrees and butter an 8-inch square baking pan. To make the crumb topping: Pulse all the ingredients in a food processor, or mix in a bowl using a fork or pastry blender, until coarse crumbs form. Set aside. To make the cake batter
From familystylefood.com


CRANBERRY LEMON CRUMB CAKE - CHAMPSDIET.COM
Cranberry Lemon Crumb Cake - champsdiet.com ... Categories ...
From champsdiet.com


CRANBERRY SOUR CREAM CRUMB CAKE - BAKER BETTIE
12 oz fresh or frozen cranberries (optional) Instructions For the Streusel Start by preparing the streusel- Whisk together the flour, brown sugar, granulated sugar, and salt together until well combined. Stir in the melted butter and mix well with a fork or with your fingers until the mixture is crumbly. Set aside and prepare the cake. For the Cake
From bakerbettie.com


LEMON CRANBERRY CAKE WITH LEMON GLAZED ICING - SEWLICIOUS …
Instructions. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray. Set aside. Mix cake as directed on box EXCEPT use less water than it says since you are adding in 1/3 cup of lemon juice. Pour into pans. Cook about 25 minutes until golden brown and a toothpick comes out clean. Let cakes cool before preparing layers.
From sewlicioushomedecor.com


CRANBERRY SOUR CREAM CRUMB CAKE - ALL INFORMATION ABOUT HEALTHY …
Cranberry Sour Cream Crumb Cake - Baker Bettie top bakerbettie.com. Cranberry Sour Cream Crumb Cake Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour 20 minutes Crumb cake is my favorite kind of cake because it has no frosting! This incredibly tender sour cream crumb cake is filled with tart cranberries and topped with a thick layer of ...
From therecipes.info


LEMON CRANBERRY COFFEE CAKE - BAKING BITES
2018-12-09 Make the cake: In a large bowl, whisk together flour, sugar, baking powder and salt. Add in eggs, lemon zest, butter and vanilla extract and stir until completely combined. Stir in whole and dried cranberries. Transfer batter to prepared pan and spread it into an even layer using a spatula. Sprinkle streusel evenly over the top.
From bakingbites.com


LEMON BERRY CRUMB CAKE | DOUGH-EYED
To make the crumb, simply stir together the melted butter, flour, sugar, powdered sugar, salt, and lemon zest with a fork until crumbs form and the mixture is well combined. If the mixture is too wet, add a tablespoon more flour. If it’s too dry, add a tablespoon more melted butter. Sprinkle the mixture evenly over the top of the prepared cake batter.
From dougheyed.com


BLUEBERRY-LEMON CRUMB CAKE - CRANBERRY WALK
Blend the cake mix, water, oil, and eggs in a large bowl. You are using a hand mixer blend on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour the batter into the prepared baking dish and bake for about 25 minutes. Prepare the crumbs while the cake is …
From cranberrywalk.com


CRANBERRY ORANGE COFFEE CAKE - A KITCHEN ADDICTION
2021-11-12 Instructions. Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 inch baking dish with non-stick cooking spray. In a medium bowl, whisk together flour, baking powder, salt, and baking soda until combined. Whisk in fresh orange zest until orange zest is incorporated throughout flour mixture. Set aside.
From a-kitchen-addiction.com


LEMON CRUMB CAKE RECIPE - HOW TO MAKE LEMON CRUMB CAKE
2020-05-08 In a bowl, stir together the flour, baking soda and salt. In the bowl of your electric mixer, beat the butter and sugar together on high speed until creamy, about 3 to 4 minutes. Beat in the egg yolks one at a time. Beat in the extracts and lemon zest until combined. Beat in half of the flour mixture until just combined.
From howsweeteats.com


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