Cranberry Crunch Cake Best Recipes

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CRANBERRY CRUNCH CAKE

2016-12-05



Cranberry Crunch Cake image

Great use of holiday cranberries - plus the marshmallows melt and seep through the cake, making it moist and very tasty.

Provided by liz43230

Categories     Breakfast

Time 40m

Yield 12-15 serving(s)

Number Of Ingredients 13

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup cranberries
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup light brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons melted butter

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.

Nutrition Facts : Calories 319.2, Fat 14.4, SaturatedFat 7, Cholesterol 58.6, Sodium 269.4, Carbohydrate 45.3, Fiber 1.2, Sugar 29.8, Protein 3.8

CRANBERRY CRUNCH COFFEE CAKE

2007-11-24



Cranberry Crunch Coffee Cake image

Make and share this Cranberry Crunch Coffee Cake recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients:

  • 2/3 cup butter or 2/3 cup margarine, softened
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar, divided
  • 1/2 cup egg substitute
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts
  • 1 3/4 cups cranberries, minced (fresh or frozen)

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.

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