Cranberry Crunch Cake Recipe

Cranberry Crunch Cake Recipe photo by Taste of Home

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New Jersey is known for its cranberries and this cake is a delicious way to use them. The marshmallows melt and seep through the cake, making it moist and very tasty. It's great for brunch, or just with a cup of coffee!

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Cranberry Crunch Cake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12-15 Servings

15 25 40

Ingredients

1/2 cup butter, softened
1 cup sugar
2 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

Directions

In large bowl, cream butter and sugar. Add eggs; beat until well combine. In 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. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 256 calories, 12 g fat (5 g saturated fat), 50 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Crunch Cake in Country October/November 1990, p47