Cranberry Lemon Crumble Cake Recipes

EASY LEMON CRANBERRY CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Use the butter wrappers to grease a loaf pan or use a bit of neutral-flavored oil.
• Using a stand mixer or hand mixer, cream together the butter and sugar.
• Add eggs. Mix in the lemon zest.
• Fold in flour and ground almonds and then stir in the lemon juice.
• Add cranberries.
• Pour into loaf pan, scattering a few extra berries over the top.
• Bake for one hour, checking for doneness with a toothpick. Cool completely.
• Mix lemon juice and powdered sugar to make a glaze. Add additional lemon juice if a thinner glaze is desired. Drizzle over the top of the lemon cake.

CRANBERRY LEMON CRUMBLE CAKE

Steps:

• 1. FILLING: Mix cranberries, sugar and water in heavy saucepan and stir constantly on medium heat til all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
• 2. CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.
• 3. TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.
• 4. Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.
• 5. Put your topping on, then pour the rest of batter into the Bundt pan. (Topping will sink to the top of the cake while it bakes.)
• 6. Cook 350 degrees for 35-40 min. When cooled pour glaze over top.

CRANBERRY-LEMON STRIPE CAKE

Steps:

• Heat the oven to 400 degrees, with a baking rack in the middle of the oven. Line a half baking pan (18 by 13 inches) or slightly smaller jellyroll pan (15 by 12 inches) with parchment paper. Grease, and set aside.
• Place the egg whites in the bowl of a stand mixer with the whisk attachment, and whisk on medium-high speed until soft peaks form, then pour in the 1 1/2 tablespoons sugar. Continue to whisk until stiff peaks form, then scrape into a mixing bowl, and set aside.
• Place the egg yolks, remaining sugar, lemon juice and zest in the stand-mixer bowl (no need to wash it out), and beat on medium-high speed for about 3 minutes or until pale and thick. Remove bowl from the mixer, and sift the flour and salt directly into the bowl in 2 batches, folding through with a rubber spatula after each addition and scraping the bottom and sides of the bowl until no flour is visible.
• Gently fold about 1/3 of the egg-white mixture into the egg-yolk mixture, and fold with a rubber spatula until combined. Add the rest, and fold until incorporated. Scrape batter into the lined baking pan, and even out the surface with the spatula. Bake for 13-15 minutes, or until cake is a light golden brown and a toothpick comes out clean from the center.
• Place on a wire rack to cool in the pan for 5 minutes, then dust the top with confectioners' sugar. Place a clean dish towel on top of the cake, then carefully, quickly, flip it over, so it's lying on the dish towel. Gently peel away the paper, then hold onto one of the shorter ends of the cake, and roll it up into a jellyroll. Set it aside for 20 minutes, or until it's room temperature and no longer warm at all, then unroll the cake and cut it lengthwise into three 4-inch-wide strips. Cover with a clean dish towel, and set aside.
• Place the cranberries and sugar in a medium saucepan over medium heat with 1 tablespoon water, and simmer for 10-15 minutes, or until the sugar has dissolved and the fruit has softened. Transfer to a food processor, purée and set aside.
• Place the corn syrup and sugar in a medium saucepan. Place over low heat, and stir with a wooden spoon, just until the sugar dissolves.
• While the sugar is dissolving, place the egg yolks in the bowl of an electric mixer with the whisk attachment, and whip on medium-high speed until thick and pale in color.
• Increase the heat under the sugar syrup, and simmer until there are large bubbles all over the surface of the syrup, and the temperature, when taken with a digital thermometer, reads between 235 and 240 degrees, about 5 minutes. With the machine running, carefully pour the hot sugar syrup into the yolk mixture in a slow, steady trickle down the edge of the bowl, avoiding the spinning whisk. When all the syrup is in the bowl, increase the mixer speed to high, and beat for 10 minutes, or until the outside of the bowl no longer feels warm to the touch.
• Add the butter, one piece at a time, allowing it to incorporate before adding any more. When all the butter is added, stop the machine, and scrape down the sides of the bowl. Whip for another minute or 2, until the buttercream is very smooth and light. Add 1/2 cup of cranberry purée (reserving what remains) and vanilla extract, and mix on medium speed until uniform in color. Scrape down the sides of the bowl, and mix one more time. Set aside.
• Spread each of the long strips of cake evenly with about 3 ounces of buttercream each. Starting with the narrow end of a strip, roll it up. Once the roll is finished, position the exposed end (of the rolled cake) at the beginning of the next strip of frosted cake, and continue rolling. Do the same with the third strip, creating one continuousroll of cake. Carefully turn the cylinder upright, so it's sitting on a flat end, onto a serving dish. Cover cake with plastic wrap, and refrigerate for 30 minutes before proceeding, leaving the remaining buttercream out at room temperature.
• Spread remaining buttercream all over the top and sides of the cake. Whisk the remaining cranberry purée with cold water until it's runny, then drizzle 2 tablespoons or so around the top of the cake, and use a palette knife to spread it evenly, allowing a little to dribble down the sides. Set aside for at least 1 hour in the fridge, and set out at room temperature about 30 minutes before serving.

CRANBERRY LEMON CRUMB CAKE

Steps:

• Heat oven to 350*.Coat a 13x9" baking pan with nonstick cooking spray -- set aside.
• to prepare the cake: combine cake mix, sour crea,m, eggs, vegetable oil and lemon zest in a large bowl -- beat on low speed for 30 seonds then on medium high for 2 minutes. Fold in 1 1/2 cups of cranberries -- pour batter into prepared baking pan --
• bake at 350* for 30 minutes.
• meanwhile, make topping: in a medium sized bowl, whisk together the flour, browm sugar, cinnamon and nutmeg and salt. stir in butter until mixture is moistened and starts to clump together.carefully remove the cake from the oven -- sprinkle crumb evenly over the top -- scatter with remaining cranberries and then return to the oven and bake at 350* for an additional 20 minutes -- remove pan to wire rack and cool completely --
• dust lightly with confectioners' suar and cut into 16 squares.

CRANBERRY LEMON CAKE

Steps:

• Beat together eggs, butter, sugar and vanilla.
• Mix in Lemon zest and juice.
• Add flour and baking powder and mix well.
• Fold in cranberries.
• Pour into 9 x 9 cake pan (the batter will be thick).
• Bake at 350 degrees 40-45 minutes .

CRANBERRY CRUMB CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
• In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
• Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
• Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
• Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
• Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.