Best 9 Cranberry Crumb Cake Recipes

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING

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.

CRANBERRY CRUMB CAKE

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

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.

CRANBERRY CRUMB CAKE

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 LEMON CRUMB CAKE

Steps:

• Heat oven to 350*.Coat a 13x9" baking pan with nonstick cooking spray -- set aside.
• to prepare the cake: combine cake mix, sour crea,m, eggs, vegetable oil and lemon zest in a large bowl -- beat on low speed for 30 seonds then on medium high for 2 minutes. Fold in 1 1/2 cups of cranberries -- pour batter into prepared baking pan --
• bake at 350* for 30 minutes.
• meanwhile, make topping: in a medium sized bowl, whisk together the flour, browm sugar, cinnamon and nutmeg and salt. stir in butter until mixture is moistened and starts to clump together.carefully remove the cake from the oven -- sprinkle crumb evenly over the top -- scatter with remaining cranberries and then return to the oven and bake at 350* for an additional 20 minutes -- remove pan to wire rack and cool completely --
• dust lightly with confectioners' suar and cut into 16 squares.

CRUMB-TOPPED CRANBERRY CAKE

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.

GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE

Steps:

• For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
• For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
• In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

CRANBERRY-APPLESAUCE CRUMB CAKE

Steps:

• 1. Preheat the oven to 350. Lightly butter and flour a 13 x 9-inch baking pan. 2. Prepare the fruit sauce: Combine the applesauce, cranberries, sugar, and cinnamon in a saucepan and bring to a simmer over medium-high heat. SImmer, stirring frequently, just until the cranberries begin to pop open, about 5 minutes. Remove from heat and set aside to cool. 3. Prepare the topping: In a mixing bowl, stir the flour with the brown sugar. Using the tines of a fork, cut in the butter to form coarse crumbs. Set aside. 4. Prepare the cake: In a large mixing bowl, cream the butter and sugar together with an electric mixed on hight speed until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla. 5. In another bowl, whisk together the flour, baking powder, and salt. Add this to the creamed mixture in batches, alternating with the milk, and blend until smooth. 6. Spread the batter in the prepared pan, and spread the cooled cranberry applesauce evenly on top. Sprinkle with the topping, and bake until bubbling hot and crisp, about 40-45 minutes. Remove from oven and cool completely in pan. If preparing a day ahead, wrap well and refrigerate.

CRANBERRY CRUMB CAKE

Steps:

• 1. Preheat oven to 375 degrees and spray an 8" square baking dish with nonstick cooking spray.
• 2. In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt.
• 3. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Pour into baking dish.
• 4. Combine cranberries and remaining 1/3 cup sugar; spoon over batter.
• 5. For the topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries.
• 6. Bake at 375 degrees for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers, if you have any.