Best Crumb Topped Cranberry Cake Recipes

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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.

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 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

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