Best 6 Cranberry Walnut Crumb Cakes Recipes

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Indulge in a delightful culinary journey with our tantalizing Cranberry Walnut Crumb Cakes. These scrumptious treats are a harmonious blend of tangy cranberries, crunchy walnuts, and a sweet, buttery crumb topping. Perfect for any occasion, from cozy brunches to festive holiday gatherings, these cakes are sure to delight your taste buds.

In this comprehensive guide, we'll take you on a step-by-step adventure, providing two irresistible recipes for Cranberry Walnut Crumb Cakes. Our classic recipe yields a moist and flavorful cake with a generous layer of crumb topping, while our gluten-free variation caters to those with dietary restrictions, offering the same delightful taste and texture.

So gather your ingredients, preheat your oven, and embark on a delightful baking experience. Let's create these culinary masterpieces together and savor the sweet and tangy goodness of Cranberry Walnut Crumb Cakes!

Let's cook with our recipes!

CRANBERRY CAKE WITH WALNUT CRUMB TOPPING



Cranberry Cake with Walnut Crumb Topping image

My Cranberry Cake with Walnut Crumb Topping is bursting with the flavors of fall in every bite. The tender cake, luscious cranberry sauce, and crunchy, nutty crumb topping will win over the most reluctant low carb eater.

Provided by Taryn

Categories     Breakfast     Dessert

Time 1h

Number Of Ingredients 14

1 1/4 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
1/3 cup coconut oil ((melted))
1/2 cup coconut milk
1 tsp vanilla
4 eggs
1 cup sugar free cranberry sauce
1 cup walnuts
2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
2 tbsp coconut oil
1/4 tsp cinnamon

Steps:

  • Preheat oven to 350. Stir together the dry cake ingredients in a medium bowl. Add all the other cake ingredients and mix well with a wooden spoon. Spread in a greased 8 x 8 inch baking dish.
  • Drop small spoonfuls of the cranberry sauce on top of the cake batter. Gently swirl with a knife.
  • Combine the ingredients for the walnut topping in a food processor. Process until the nuts are chopped and wet crumbs form. Sprinkle evenly over the cake.
  • Bake for 45-60 minutes until the cake is firm to the touch, golden, and doesn't jiggle when lightly shaken.

Nutrition Facts : Calories 265 kcal, Carbohydrate 8 g, Protein 6 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 28 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

CRANBERRY WALNUT CRUMB CAKE



Cranberry Walnut Crumb Cake image

This Cranberry Walnut Crumb Cake is so impressive and surprisingly easy to make! A real showstopper for the holidays.

Provided by Hayley Parker, The Domestic Rebel

Categories     Breakfast     Cakes/Cupcakes     Dessert

Time 1h15m

Number Of Ingredients 21

FOR CRUMB:
1 cup brown sugar
1¼ cups all-purpose flour
1 tsp ground cinnamon
1/2 cup (1 stick butter) (melted)
1 cup walnuts (roughly chopped)
FOR CAKE:
3/4 cup butter (softened)
1 cup sugar
2 eggs
1 Tbsp vanilla extract
1 cup full-fat sour cream
2 cups all-purpose flour
1¼ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh cranberries
FOR GLAZE:
1½ cups powdered sugar
2 Tbsp orange juice
1 tsp vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Liberally grease a 9" round sprinform pan with cooking spray. Place a 9" parchment round in the bottom of the pan, then grease the parchment. Set aside.
  • For the cake batter: In the bowl of a stand mixer, cream together the butter and sugar until light, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract and sour cream; beat well. Lastly, add in the flour, baking powder, baking soda, and salt and mix until combined. Fold in the cranberries. Pour the batter into the prepared pan and set aside.
  • To make the streusel/crumb: In a large bowl, toss together the crumb ingredients until moistened and large crumbs form. Liberally drop crumb mixture over the cake batter, covering it completely. There will seem like a LOT of crumb, but use all of it!
  • Bake for approx. 60-75 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • Just before serving, whisk together the glaze ingredients until smooth. Drizzle over the cake, then release the cake from the pan and cut into slices.

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 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

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.

WALNUT CRANBERRY POUND CAKE



Walnut Cranberry Pound Cake image

When a friend gifted me with this pound cake on Christmas, I had to have the recipe. A slice and a cup of coffee make for an enjoyable mid-day snack. -Dorothy Mathews, Scotia, New York

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
5 large eggs
1/4 cup sour cream
1/4 cup maple syrup
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups fresh or frozen cranberries
1 cup chopped walnuts
GLAZE:
1 cup confectioners' sugar
2 tablespoons maple syrup
1 tablespoon butter, melted
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, syrup, orange zest and vanilla; add to creamed mixture and mix well. Combine flour and salt; gradually add to creamed mixture until blended. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the confectioners' sugar, syrup and butter until smooth; add enough milk to achieve desired consistency. Drizzle over cake.

Nutrition Facts : Calories 534 calories, Fat 25g fat (12g saturated fat), Cholesterol 136mg cholesterol, Sodium 294mg sodium, Carbohydrate 71g carbohydrate (50g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

- Use fresh or frozen cranberries for the best flavor. If using frozen cranberries, thaw them before using. - Chop the walnuts finely so that they distribute evenly throughout the cake. - Be sure to use cold butter for the crumb topping. This will help the topping stay crumbly and not melt into the cake batter. - To make the crumb topping ahead of time, store it in an airtight container in the refrigerator for up to 3 days. - For a sweeter cake, add an extra 1/2 cup of sugar to the cake batter. - For a tangier cake, add an extra 1/4 cup of lemon juice to the cake batter. - To make a gluten-free cake, use gluten-free flour in place of all-purpose flour. - To make a vegan cake, use vegan butter and milk in place of regular butter and milk.

Conclusion:

These cranberry walnut crumb cakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a tender crumb and a sweet and tangy topping. Whether you are looking for a breakfast pastry, a dessert, or a snack, these cakes are sure to please everyone. So next time you are in the mood for something sweet and satisfying, give these cranberry walnut crumb cakes a try!

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