Crumb-Topped Cranberry Cake Recipe
Crumb-Topped Cranberry Cake Recipe photo by Taste of Home

Crumb-Topped Cranberry Cake Recipe

Publisher Photo
This dessert has something for everyone—moist yellow cake, cream cheese filling and cranberry-coconut topping. Serve it at breakfast, lunch and dinner!—Darlene Brenden, Salem, Oregon
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups plus 2 tablespoons all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 package (8 ounces) cream cheese, divided
  • 2 eggs
  • 3/4 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup flaked coconut
  • 1 cup whole-berry cranberry sauce
  • TOPPING:
  • 6 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cold butter

Nutritional Facts

1 piece equals 323 calories, 14 g fat (7 g saturated fat), 63 mg cholesterol, 172 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs.
  2. In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside.
  3. In a small bowl, beat remaining cream cheese until fluffy. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over the top.
  4. Bake 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator. Yield: 12 servings.
Originally published as Crumb-Topped Cranberry Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p27

Nutritional Facts

1 piece equals 323 calories, 14 g fat (7 g saturated fat), 63 mg cholesterol, 172 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Crumb-Topped Cranberry Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (1)
2 Star
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1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 20, 2013

"I made this for my hair dresser and she and her fellow coworkers loved it. The cake was moist, but dense and heavy like a typical coffee cake. The cranberry and coconut were a nice combination. The cake was gone in less time than it took to cut my hair. I would make this again for a brunch or to give as a housewarming gift. The only change I made was to use half cake flour and half all-purpose, only because I wanted to use up my cake flour."

MY REVIEW
Reviewed Feb. 17, 2012

"Cake was extemely dry."

MY REVIEW
Reviewed Dec. 10, 2010

"This cake was very dry and had no flavour. Very dissapointing."

MY REVIEW
Reviewed Dec. 4, 2010

"I found this a little on the dry side. Looked absolutely stunning when I released it from the spring form pan but disappointed with the flavor."

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