CRANBERRY LEMON CRUMBLE CAKE

Cranberry Lemon Crumble Cake image

Provided by Carol Junkins

Categories Cakes

Time 50m

Number Of Ingredients 21

FILLING
2 c cranberries (i used fresh)
1/2 c sugar
2/3 c water
CAKE
1 pkg lemon cake mix
1 tsp ground ginger
1 1/3 c water
1/3 c vegtable oil
3 large eggs
1/2 c craisins (dried cranberries)
TOPPING
1/2 c chopped walnuts
1/4 c light brown sugar
3 Tbsp melted butter
1/2 tsp ground cinnamon
1/2 c quick oatmeal
LEMON GLAZE
2 c confectioners' sugar, sifted
2 Tbsp fresh lemon juice (from 1 lemon)
1 tsp grated lemon zest

Steps:

1. FILLING: Mix cranberries, sugar and water in heavy saucepan and stir constantly on medium heat til all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
2. CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.
3. TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.
4. Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.
5. Put your topping on, then pour the rest of batter into the Bundt pan. (Topping will sink to the top of the cake while it bakes.)
6. Cook 350 degrees for 35-40 min. When cooled pour glaze over top.