CRANBERRY CAKE WITH WALNUT CRUMB TOPPING
My Cranberry Cake with Walnut Crumb Topping is bursting with the flavors of fall in every bite. The tender cake, luscious cranberry sauce, and crunchy, nutty crumb topping will win over the most reluctant low carb eater.
Provided by Taryn
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8 inch baking dish.
- Drop small spoonfuls of the cranberry sauce on top of the cake batter. Gently swirl with a knife.
- Combine the ingredients for the walnut topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the cake.
- Bake for 45-60 minutes until the cake is firm to the touch, golden, and doesn't jiggle when lightly shaken.
Nutrition Facts : Calories 265 kcal, Carbohydrate 8 g, Protein 6 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 28 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
CRANBERRY WALNUT CRUMB CAKE
This Cranberry Walnut Crumb Cake is so impressive and surprisingly easy to make! A real showstopper for the holidays.
Provided by Hayley Parker, The Domestic Rebel
Categories Breakfast Cakes/Cupcakes Dessert
Time 1h15m
Number Of Ingredients 21
Steps:
- 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. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract and sour cream; beat well. Lastly, add in the flour, baking powder, baking soda, and salt and mix until combined. Fold in the cranberries. Pour the batter into the prepared pan and set aside.
- To make the streusel/crumb: In a large bowl, toss together the crumb ingredients until moistened and large crumbs form. Liberally drop crumb mixture over the cake batter, covering it completely. There will seem like a LOT of crumb, but use all of it!
- Bake for approx. 60-75 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- Just before serving, whisk together the glaze ingredients until smooth. Drizzle over the cake, then release the cake from the pan and cut into slices.
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.
WALNUT CRANBERRY POUND CAKE
When a friend gifted me with this pound cake on Christmas, I had to have the recipe. A slice and a cup of coffee make for an enjoyable mid-day snack. -Dorothy Mathews, Scotia, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, syrup, orange zest and vanilla; add to creamed mixture and mix well. Combine flour and salt; gradually add to creamed mixture until blended. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the confectioners' sugar, syrup and butter until smooth; add enough milk to achieve desired consistency. Drizzle over cake.
Nutrition Facts : Calories 534 calories, Fat 25g fat (12g saturated fat), Cholesterol 136mg cholesterol, Sodium 294mg sodium, Carbohydrate 71g carbohydrate (50g sugars, Fiber 2g fiber), Protein 8g protein.
CRANBERRY CHEESECAKE WITH WALNUT CRUST
Make and share this Cranberry Cheesecake with Walnut Crust recipe from Food.com.
Provided by RecipeNut
Categories Cheesecake
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- In a small bowl combine crumbs, walnuts and butter.
- In the bottom of a 9-inch spring-form pan firmly press crumb mixture.
- Bake until golden, 5 to 6 minutes; remove from oven; cool slightly.
- Spread with cranberry sauce; set aside.
- Reduce oven temperature to 300 degrees.
- In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth.
- Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce.
- Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes.
- Cool on a wire rack, about 1 hour.
- Cover and refrigerate until cold, about 4 hours.
- Just before serving, remove cheesecake from pan to a serving plate.
- Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
- NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup.
- Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar.
- Using a fork, remove cranberries from sugar and place on a plate until ready to use.
Nutrition Facts : Calories 573.8, Fat 39.3, SaturatedFat 19.9, Cholesterol 155.4, Sodium 373.5, Carbohydrate 49.3, Fiber 1.3, Sugar 39.6, Protein 8.6
CRUMB-TOPPED CRANBERRY CAKE
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
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 WALNUT UPSIDE DOWN CAKE
Categories Cake Mixer Berry Fruit Nut Dessert Bake Christmas Vegetarian Quick & Easy Cranberry Walnut Fall Winter Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Make topping:
- Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
- Bake cake:
- Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.
CRANBERRY-WALNUT COFFEE CAKE
A moist coffee cake filled with cranberries and nuts and covered with glaze.
Provided by JANET33
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Put cranberry sauce in a bowl and crush the berries with a fork or the back of a spoon. Remove half of the crushed berries to a small bowl and mix in 1/2 cup walnuts. Set both bowls aside.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition.
- Sift together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture in 2 batches to sugar-butter mixture, alternating with sour cream, beating batter briefly after each addition. Mix in 1 teaspoon almond extract and remaining 1/2 cup chopped walnuts.
- Spread 1/2 of the cake batter into the prepared pan. Layer with reserved cranberry sauce and top with remaining cake batter. Pour cranberry-walnut mixture over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack.
- Mix together powdered sugar, warm water, and almond extract for the glaze. Drizzle over cake.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 55.1 g, Cholesterol 59.8 mg, Fat 19.1 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 8.3 g, Sodium 328.9 mg, Sugar 36.8 g
CRANBERRY CRUMB CAKE
The perfect dessert for late fall, when fresh cranberries are plentiful. From Good Food Magazine October 1988
Provided by JackieOhNo
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Butter 9-inch square baking pan.
- Prepare topping: Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended. Transfer to small bowl.
- Prepare cake: Put flour, sugar, baking powder, baking soda, cinnamon, and salt in food processor and process until mixed. Add butter and pulse jut until mixture resembles coarse crumbs.
- Whisk buttermilk, eggs, and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand.
- Pour batter into buttered pan and sprinkle crumb topping evenly over top.
- Bake cake until wooden pick inserted in center comes out clean, about 45 minutes. Cool completely on wire rack.
CRANBERRY WALNUT PIE
This pie is a delicious, festive treat that looks and tastes like you spent hours in the kitchen baking it. I've made this pie for parties and family gatherings and always get rave reviews. It's the first dessert to disappear at Thanksgiving and Christmas dinner.
Provided by kcryss
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
- Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning.
- Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 53.6 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 352.1 mg, Sugar 26.5 g
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