EASY CRANBERRY AND APPLE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
CRANBERRY APPLESAUCE MUFFINS
I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!
Provided by MISS ALIX
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 28.5 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 208.6 mg, Sugar 11 g
CRANBERRY APPLE CAKE
A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.
Provided by stupidmonke
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
- Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
- Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 43.4 g, Cholesterol 31 mg, Fat 16.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 317.3 mg, Sugar 24 g
APPLE CRANBERRY BREAD
Cranberries lend a burst of tart flavor and bright color to this quick bread sent in by Phyllis Schmalz of Kansas City, Kansas. Dotted with crunchy nuts, slices of the moist loaf are good for breakfast with a cup of coffee or as a snack anytime of the day.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt;. In a small bowl, whisk eggs and oil. Stir into dry ingredients just until moistened (batter will be very thick). Fold in apples, cranberries and walnuts. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CRUMB CAKE
This cranberry cake is light, easy to prepare and goes great with a cup of coffee. The flavor of cranberry comes through in every sweet-tart bite...and the streusel topping looks so pretty. -Sue Ellen Smith of Philadelphia, Mississippi
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Spoon into an 8-in. square baking dish coated with cooking spray. Combine cranberries and remaining sugar; spoon over batter., For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries. Bake at 375° for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 212 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CRUMB CAKE
With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 4h
Yield 24 servings
Number Of Ingredients 16
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.
EASY CRANBERRY & APPLE CAKE
Provided by Ina Garten
Categories Cake Milk/Cream Mixer Egg Dessert Bake Quick & Easy Cranberry Apple Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
APPLESAUCE WITH CRANBERRY LOAF CAKE
Base recipe was found in the All You Magazine but I've tweaked it to make it my own. This is a full flavored cake with a lemony glaze topping which I found to take this cake just over the top of expectations. Of course you can omit the glaze and just serve as a loaf cake for breakfast. The original recipe does not include nuts but I really enjoyed it with some chopped walnuts so I've placed that as optional to this recipe. It also called for raisins but I used Craisins instead. Please note it is very important to use a thicker applesauce for this recipe - using a thin commercial canned sauce can cause the batter to become too thin and not allow the cake loaf to rise properly while baking.
Provided by HokiesMom
Categories < 60 Mins
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F and prepare a 9x5 inch loaf pan with butter (or cooking spray) and then line bottom of loaf pan with parchment and butter the paper.
- Beat butter and sugar with a mixer until light and fluffy. Beat in egg.
- Stir baking soda into applesauce.
- Mix dry ingredients, theen add to butter mixture in 3 additions, alternating with applesauce.
- Stir in Craisins (and walnuts if using).
- Pour batter into prepared pan and bake for 45-50 minutes (or until toothpick test passes).
- Cool in pan on a wire rack for 10-15 minutes then turn out onto rack.
- Make glaze by mixing lemon juice and confectioner's sugar and spoon glaze over cooled cake (this step is optional if you are not using it as a dessert).
CRANBERRY-APPLESAUCE CRUMB CAKE
Yield 12 squares
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 350. Lightly butter and flour a 13 x 9-inch baking pan. 2. Prepare the fruit sauce: Combine the applesauce, cranberries, sugar, and cinnamon in a saucepan and bring to a simmer over medium-high heat. SImmer, stirring frequently, just until the cranberries begin to pop open, about 5 minutes. Remove from heat and set aside to cool. 3. Prepare the topping: In a mixing bowl, stir the flour with the brown sugar. Using the tines of a fork, cut in the butter to form coarse crumbs. Set aside. 4. Prepare the cake: In a large mixing bowl, cream the butter and sugar together with an electric mixed on hight speed until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla. 5. In another bowl, whisk together the flour, baking powder, and salt. Add this to the creamed mixture in batches, alternating with the milk, and blend until smooth. 6. Spread the batter in the prepared pan, and spread the cooled cranberry applesauce evenly on top. Sprinkle with the topping, and bake until bubbling hot and crisp, about 40-45 minutes. Remove from oven and cool completely in pan. If preparing a day ahead, wrap well and refrigerate.
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
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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 : Calories 323 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
APPLESAUCE COFFEE CAKE WITH CRUMB TOPPING
Categories Cake Dairy Fruit Breakfast Brunch Dessert Bake Back to School Apple Fall Shower Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 19
Steps:
- Make topping:
- Preheat oven to 350°F. Combine all ingredients in small bowl. Mash with fork until blended and coarse crumbs form. Set aside.
- Make cake:
- Spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with vegetable oil spray. Sift flour, sugar, baking powder, baking soda and salt into large bowl. Whisk applesauce, buttermilk, oil, egg yolk, vanilla and lemon peel in medium bowl until well blended. Add to dry ingredients and stir just until moistened (batter will be thick). Beat egg whites in another large bowl until stiff peaks form. Whisk half of whites into batter. Fold in remaining whites.
- Transfer batter to prepared pan. Sprinkle topping over batter. Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer to rack; cool in pan. Cut into 10 wedges and serve.
CRANBERRY APPLESAUCE
A wonderful compliment to many dishes. Also a great side for the "2013 Thanksgiv-ukkah", as it goes very well with Recipe #509834. Super easy to make and yummy. I hope you enjoy this recipe.
Provided by rosie316
Categories Apple
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sauce pan, combine cranberries, spices, sugar and wine. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Meanwhile, peel and core apples and cut into 1/2" cubes, and add to the cranberry mixture after the original 20 minutes of simmering and mix well. Cover the sauce pan and continue to simmer an additional 20 minutes, stirring occasionally. If sauce begins to stick, add a small amount of water.
- Remove from heat and cool to room temperature.
- Enjoy!
CRANBERRY APPLESAUCE
Instead of the usual jellied cranberry sauce, I serve this refreshing alternative. It's not too sweet and not too sour...plus it's a snap to make.
Provided by Taste of Home
Time 35m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, cook and stir water and sugar until sugar is dissolved. Add apples; cover and cook for 5 minutes, stirring often. Add cranberries; cover and cook until apples are tender and berries pop, about 15 minutes. , Mash until sauce reaches desired consistency. Stir in zest, ginger and cinnamon. Cook, uncovered, 5 minutes longer. Serve warm or refrigerate until serving.
Nutrition Facts : Calories 157 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 3g fiber), Protein 0 protein.
APPLE CRANBERRY SPICE CAKE
From "Cake Mix Magic." This sounds like an absolutely delightful fall cake. For a little variation, the dried cranberries could be replaced with dried cherries or raisins. Some suggested apple varieties to use are Spy, Spartan, or Golden Delicious.
Provided by the_cookie_lady
Categories Dessert
Time 1h10m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
- In a large mixer bowl, combine cake mix, eggs, applesauce, butter and water. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes. Stir in diced apples and cranberries. Spread batter evenly in prepared pan.
- Bake 55 to 65 minutes or until a cake tester inserted in center comes out clean.
- Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.
Nutrition Facts : Calories 292.4, Fat 14.9, SaturatedFat 6.7, Cholesterol 73.2, Sodium 356, Carbohydrate 37, Fiber 1.6, Sugar 21.6, Protein 3.6
CRANBERRY-APPLE DUMP CAKE
No-fuss cranberry dessert.
Provided by Robyn M Johnson
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch square pan with nonstick spray.
- Spread apple pie filling in the prepared pan. Top with cranberry sauce. Sprinkle cake mix evenly over top, then cover cake mix as much as possible with butter slices. Sprinkle with walnuts.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for a least 15 minutes before serving.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 54.1 g, Cholesterol 21.1 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 5.8 g, Sodium 266.6 mg, Sugar 23.8 g
CRANBERRY CRUMB CAKE
The perfect dessert for late fall, when fresh cranberries are plentiful. From Good Food Magazine October 1988
Provided by JackieOhNo
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Butter 9-inch square baking pan.
- Prepare topping: Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended. Transfer to small bowl.
- Prepare cake: Put flour, sugar, baking powder, baking soda, cinnamon, and salt in food processor and process until mixed. Add butter and pulse jut until mixture resembles coarse crumbs.
- Whisk buttermilk, eggs, and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand.
- Pour batter into buttered pan and sprinkle crumb topping evenly over top.
- Bake cake until wooden pick inserted in center comes out clean, about 45 minutes. Cool completely on wire rack.
ZIPPY CRANBERRY APPLESAUCE
"This is simple to make and so refreshing. The zippy flavor makes it a nice change of pace from regular applesauce." Peggy A Spitler - Bucyrus, Ohio
Provided by Taste of Home
Time 35m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the apples, cranberries, water and sugar. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until apples are tender and the berries pop, stirring occasionally. Remove from the heat; stir in orange zest. Mash until sauce is desired consistency. Serve warm or cold.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
EASY CRANBERRY APPLESAUCE
This bright pink applesauce is simple enough for a weeknight supper and festive enough for special occasions. It's a favorite with my family and friends and looks fabulous at a Christmas dinner! You can substitute Splenda® for the sugar.
Provided by Annette Zipple Walen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Stir apples, cranberries, sugar, water, cinnamon, and salt together in a saucepan. Bring to a boil, reduce heat to low, and cook until apples and cranberries are tender, about 20 minutes. Remove from heat.
- Stir lemon juice into cranberry mixture.
- Mash cranberry mixture with a wooden spoon or fork to make a chunky sauce.
Nutrition Facts : Calories 119 calories, Carbohydrate 31.4 g, Fat 0.3 g, Fiber 4.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 24.7 g
TWO GRAIN CRANBERRY /APPLESAUCE BREAD
Spread with light cream cheese;add some fresh fruit and a glass of orange juice, milk or coffee for a satisfying breakfast. Or pack it up for a portable breakfast. Nummmmy!!! from Canadian Living Mag.
Provided by Derf2440
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, one at a time.
- In a separate bowl, whisk together all but 2 tablespoons of the rolled oats, the all purpose and whole wheat flours, baking soda, baking powder, salt and cloves.
- Add cranberries and pecans.
- Stir into butter mixture alternately with applesauce, making 3 additions of oat mixture and 2 of applesauce.
- Scrape into parchment paper lined or greased 9 x 5 inch loaf pan.
- Sprinkle with reserved rolled oats.
- Bake in centre of 350f degree oven until tester inserted in centre comes out clean, about 65 minutes.
- Let cool in pan on rack for 10 minutes.
- Turn out onto rack and let cool completely.
- Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap with heavy duty foil and freeze for up to 1 month.
Nutrition Facts : Calories 258.5, Fat 12.5, SaturatedFat 5.5, Cholesterol 51.3, Sodium 248.8, Carbohydrate 34, Fiber 2.8, Sugar 14.9, Protein 4.5
APPLE-CRANBERRY CRUMB PIE
Categories Fruit Dessert Bake Thanksgiving Vegetarian Cranberry Apple Oat Fall Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Make topping:
- Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
- Make filling:
- Place baking sheet in oven and preheat to 350°F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.
- Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.
RUM CRANBERRY APPLESAUCE BUNDT CAKE
My Mother (80+years old) raved about this recipe. She's requested I bring it to all functions.
Provided by JO IN ARLINGTON
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 9 or 10 inch Bundt pan lightly with cooking spray and dust with flour.
- In a medium bowl, combine flour, baking soda, salt, cinnamon, and allspice.
- In a large mixing bowl, cream 1/2 cup butter, white sugar, and 3/4 cup brown sugar. Mix in eggs, 1/3 cup rum, and vanilla. Mix in flour mixture in three additions alternately with applesauce, ending with flour. Stir in dried cranberries. Spoon batter into prepared pan.
- Bake in preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Cool cake in pan for 15 minutes, remove from pan, and cool completely on a wire rack.
- In a small saucepan, melt 3 tablespoons butter. Stir in 1/4 cup brown sugar, confectioners' sugar, and 2 tablespoons rum. Heat until smooth; if mixture is too thick, add water and maybe a little more rum. Drip glaze over cooled cake.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 61.9 g, Cholesterol 59 mg, Fat 11.6 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 294.8 mg, Sugar 41.4 g
APPLE-CRANBERRY CRUMB BARS
Transform yellow cake mix into scrumptious Apple-Cranberry Crumb Bars and add chopped Gala apples and fresh or frozen cranberries. These tasty crumb-topped bars are the perfect autumn treat. Make Apple-Cranberry Crumb Bars for your next celebration!
Provided by My Food and Family
Categories Dairy
Time 3h10m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix, 1 egg and cinnamon; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until blended. Add remaining egg; mix well. Spread over crust; top with fruit. Pinch small pieces of remaining dough between your fingers; press lightly into cream cheese layer.
- Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.7296 g, Sugar 0 g, Protein 2 g
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