Best 6 Cranberry Crunch Cake Recipes

CRANBERRY CRUNCH CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs; beat until well combined. In a separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in a greased 13x9-in. baking dish. Sprinkle with marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25-30 minutes.

CRANBERRY CRUNCH COFFEE CAKE

Steps:

• In a large bowl, beat the sugar, eggs, oil, butter and vanilla until well blended. Combine the flour, baking powder and salt; add to the sugar mixture alternately with yogurt, beating well after each addition. Stir in cranberries and lemon zest., Pour half of the batter into a greased 10-in. fluted tube pan. Combine the topping ingredients; sprinkle half of topping over the batter. Repeat layers., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

CRANBERRY CRUNCH CAKE

Steps:

• PREHEAT over to 350 degrees. GREASE a tube pan and SPRINKLE combined topping ingredients on bottom. Set aside. CREAM butter and sugar. ADD eggs, beating well. SIFT flour, baking powder, baking soda and salt together. STIR almond extract into sour cream. MIX flour mixture and sour cream alternately into the butter mixture. POUR half of the batter into the prepared pan. Carefully SPREAD cranberry sauce over batter. POUR remaining batter over cranberry sauce. BAKE 55 minutes. COOL 5 minutes in inverted pan. SERVE warm.

CRANBERRY CRUNCH COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside. Beat butter on medium speed until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add eggs
• 2. Combine 2 cups of flour, 1 teaspoon cinnamon, baking soda , powder and salt. Add to butter mixture alternately with buttermilk. Beat well . Spoon half the batter into pan.
• 3. Combine the remaining 1/2 cup brown sugar, remaining 1/2 teaspoon of cinnamon and chopped walnut. Sprinkle half of brown sugar mixture over batter. Top with cranberries. Top with remaining batter and remaining brown sugar mixture. Bake 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

CRANBERRY CRUNCH COFFEE CAKE

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
• Add egg substitute, beating well.
• Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan.
• Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries.
• Top with remaining batter, and sprinkle with remaining brown sugar mixture.
• Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and serve coffee cake warm.

CRANBERRY CRUNCH CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs; beat until well combined.
• In a separate bowl, combine flour, baking powder and salt.
• Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries.
• Spread batter in a greased 13-in. x 9-in. baking dish. Sprinkle with marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter.
• Bake at 350° for 25-30 minutes.