Cranberry Crunch Cake
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 15 servings.
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
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 large egg, room temperature
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup 2% milk
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1 teaspoon vanilla extract
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1 cup cranberries
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1-1/2 cups miniature marshmallows
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1/2 cup light brown sugar
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1/2 cup chopped pecans
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2 tablespoons melted butter
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
Nutrition Facts
1 piece: 256 calories, 12g fat (5g saturated fat), 50mg cholesterol, 229mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 3g protein.
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