Crumb Topped Cranberry 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.

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 SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING



Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping image

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

½ cup light brown sugar
½ cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup cold unsalted butter
½ cup chopped pecans, or to taste
3 ⅔ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
½ cup brown sugar
¾ cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 ¼ cups whole milk
2 cups chopped fresh cranberries

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



Cranberry Crumb Cake image

Making this for breakfast for Thanksgiving...smells so good baking I thought I'd post it for all to see and for safe keeping. This has a layer of moist cake, then fresh cranberries that pop as they bake adding bursts of tart jam-like mouthfuls, and finally a layer of butter-rich crumbs and coat of powdered sugar.

Provided by JamesDeansGirl

Categories     Breads

Time 1h5m

Yield 9-12 serving(s)

Number Of Ingredients 18

1 3/4 cups flour
2 tablespoons flour
3/4 cup packed light brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
10 tablespoons butter, melted
1 1/2 cups flour
1/2 cup granulated sugar
2 1/4 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons milk
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups cranberries
powdered sugar, for dusting

Steps:

  • Heat oven to 350*F. Grease a 10" springform pan, line the bottom with parchment paper, and butter the flour. Lightly flour the pan, tapping out all excess.
  • Make the crumbs: Stir toghether the flour, brown sugar, cinnamon, salt, and melted butter. At first it might look as if the crumb mixture is too wet, but it will become more "crumbly" after it sits a few minutes; set aside.
  • For the cake: Sift together the flour, sugar, baking powder, cinnamon, and salt into a medium bowl.
  • Combine the egg, milk, oil, and vanilla; mix well until blended.
  • Stir the mixture into the dry ingredients and mix just until smooth and blended.
  • Spread batter evenly in the prepared pan; batter will just cover the bottom.
  • Place the cranberries in a single even layer over the batter, leaving a 1/4" border around the outer perimeter of the pan.
  • Scatter the crumbs evenly over the berries and cake batter border, breaking up any excessively large chunks in the process; press crumbs down lightly to adhere.
  • Bake about 50 minutes or until cake tests done.
  • Cool completely on a rack; run a butter knife around the edges of the pan to loosen and release the springform sides.
  • Dust with powdered sugar; store at room temperature. (This can be made up to 1 day in advance.).

Nutrition Facts : Calories 452.6, Fat 17.5, SaturatedFat 9.1, Cholesterol 59.8, Sodium 335.5, Carbohydrate 68.2, Fiber 2.2, Sugar 29.7, Protein 6.3

CRANBERRY WALNUT CRUMB CAKES



Cranberry Walnut Crumb Cakes image

These sunny, seductive little cakes are perfect mouthfuls of coffeecake from the golden crumb to the zingy cranberry bits to the browned, chunky topping that crumbles apart in your mouth. A basket of these is equally good for breakfast, teatime, or as an autumnal dessert for Thanksgiving. Cranberries are indigenous to America and are harvested in the fall by flooding their fields with water. Each berry contains a bubble of air which causes it to float, float right off the branches of their bush. The only step left is to skim all the glissening garnet colored berries off the surface of the water--and they've already had their bath! All the old baking books in my collection include page after page of coffeecake recipes. Back then, the midmorning coffee break a stimulating cup and a bite of something sweet was a given. Don't we still deserve a little treat to get us through the rest of the day? Everything about the recipe can be done in advance, right down to filling the cups with batter. Just don't sprinkle on the topping (which you can make literally months in advance and keep in the freezer) until just before you bake.

Provided by Food Network

Categories     dessert

Time 45m

Yield 24 individual cakes

Number Of Ingredients 14

8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup dried cranberries, cherries, or raisins
3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup coarsely chopped walnuts or pecans

Steps:

  • Make the Cake. Preheat the oven to 350 degrees F.
  • Line the muffin tins with paper liners.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
  • Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
  • Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
  • Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

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

1 cup all-purpose flour
1/2 cup dark brown sugar (packed)
6 tablespoons unsalted butter, cold, cut into 6 pieces
1/2 teaspoon grated nutmeg
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cold, cut into 6 pieces
2/3 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries

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.

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  • 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.
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