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Crumb-Topped Cranberry Cake

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


  • 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 vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1 cup whole-berry cranberry sauce
  • 6 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cold butter


  • 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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 piece: 323 calories, 14g fat (7g saturated fat), 63mg cholesterol, 172mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 6g protein.

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  • kedenv
    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.

  • tvcasey
    Feb 17, 2012

    Cake was extemely dry.

  • jdab
    Dec 10, 2010

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

  • linsvin
    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.