Cranberry Snack Cake Recipes

CRANBERRY SNACK CAKE

Steps:

• Preheat oven to 350°F and prepare a 9x13-inch pan. In you mixer, beat together butter and sugar on medium high until they are light and fluffy (about 3 minutes).
• Add the eggs and vanilla and beat on high for 6 more minutes. The mixture should be thick, creamy and voluminous.
• Stir in the flour until just combined, then fold in the cranberries and orange zest.Spread in your prepared pan and bake for 40-45 minutes. The top should be lightly golden and an inserted toothpick should test clean.
• Cool completely then cut into small pieces to serve.

CRANBERRY SNACK CAKE

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.

CRANBERRY-ORANGE SNACK CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

CRANBERRY-ORANGE SNACKING CAKE

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.

APPLE-CRANBERRY SNACK CAKE

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.

CRANBERRY SNACK CAKE

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.

CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
• Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.