Cranberry Crunch Cake Recipe

5 1 2
Cranberry Crunch Cake Recipe
Cranberry Crunch Cake Recipe photo by Taste of Home
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Cranberry Crunch Cake Recipe

Read Reviews
5 1 2
Publisher Photo
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! —Adelaide Krumm, Manasquan, New Jersey
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

Directions

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. Yield: 12-15 servings.
Originally published as Cranberry Crunch Cake in Country October/November 1990, p47

Nutritional Facts

1 piece: 256 calories, 12g fat (5g saturated fat), 50mg cholesterol, 229mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 3g protein.

  • 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
  1. 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. Yield: 12-15 servings.
Originally published as Cranberry Crunch Cake in Country October/November 1990, p47

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maryella1 User ID: 8788747 263781
Reviewed Mar. 22, 2017

"I don't have a review I would like to know if this is fresh cranberries."

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