Cranberry Lemon Crumble Cake Food

LEMON CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

LEMON CRUMB CAKE RECIPE

Steps:

• Prepare the lemon curd: In a microwave safe bowl, whisk together the sugar and the eggs. Stir in lemon juice and zest. Slowly whisk in the melted butter and place the bowl in the microwave. Heat the lemon mixture in 1-minute intervals or until the mixture becomes thicken enough to coat the back of a spoon. Refrigerate the lemon curd until it has set.
• Preheat the oven to 350 degrees. Spray an 8-inch square pan with non-stick spray and set aside. In the bowl of a stand mixer, combine butter and lemon zest. Add sugar and continue to mix until creamy. Beat in eggs, one at a time, scraping down your bowl as necessary. Stir in lemon juice.
• Combine the flour, baking powder, and salt. Add flour mixture to butter mixture alternatively with the yogurt. Pour batter into the prepared pan. Spread lemon curd over the batter.
• To prepare the crumb, combine the flour, sugar and butter cubes in a bowl. Break down the butter with two forks or a pastry cutter until the mixture looks like small pebbles. Sprinkle over the cake and bake for 45-50 minute or until golden and set.
• Serve cake with powdered sugar.

CRANBERRY BUCKLE WITH CRUMB TOPPING

Steps:

• Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan*.
• Sift the flour, baking powder, and salt together in a bowl.
• Using a handheld mixer or a stand mixer with the paddle attachment, beat the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and then add the vanilla. Switch to a spoon and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. Fold in 1 cup cranberries.
• Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake.
• Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or mix on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly just until incorporated.
• Sprinkle the crumb topping over the cranberries that are atop the batter. (We like that this recipe affords a generous amount of crumbly buttery sweetness atop the cake. But it's up to youyou really, really, really don't like crumbs, use just 1 cup or so of the crumb topping and save the rest for another day, stashing the remaining crumb topping in a resealable plastic bag for another buckle and freezing for up to 3 months and saving it for the next time you make this buckle or any crisp, crumble, coffee cake, baked apples, or so on.)
• Bake the buckle for 45 to 50 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.

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 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 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.

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.

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.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

LEMON CRUMB COFFEE CAKE

Steps:

• For the cake, grease and flour a 9-inch springform pan. Set aside.
• In a large mixing bowl, mix flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until crumbly. Add in eggs, vanilla extract, lemon juice and milk. Beat for about 3-4 minutes until light and fluffy. Pour into prepared pan.
• For the filling, beat cream cheese with sugar, egg and lemon zest for about 4-5 minutes. Pour over cake layer, being careful to not let it touch the sides of the pan.
• In a small bowl, combine streusel ingredients with a fork. Sprinkle over top of cake. Bake in a 325 degree oven for about 40-45 minutes. Cool completely in pan. When cooled, release from springform pan.
• Refrigerate cake for 3 hours to allow cheesecake filling to set up.
• Whisk together the glaze ingredients until smooth. Drizzle over cooled cake. Serve and enjoy!

CRANBERRY WALNUT CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F. Liberally grease a 9" round sprinform pan with cooking spray. Place a 9" parchment round in the bottom of the pan, then grease the parchment. Set aside.
• For the cake batter: In the bowl of a stand mixer, cream together the butter and sugar until light, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract and sour cream; beat well. Lastly, add in the flour, baking powder, baking soda, and salt and mix until combined. Fold in the cranberries. Pour the batter into the prepared pan and set aside.
• To make the streusel/crumb: In a large bowl, toss together the crumb ingredients until moistened and large crumbs form. Liberally drop crumb mixture over the cake batter, covering it completely. There will seem like a LOT of crumb, but use all of it!
• Bake for approx. 60-75 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• Just before serving, whisk together the glaze ingredients until smooth. Drizzle over the cake, then release the cake from the pan and cut into slices.

BLUEBERRY LEMON CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
• Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
• Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
• Assemble and Bake:
• Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
• In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

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 .

MEYER LEMON-CRANBERRY BUNDT CAKE

Steps:

• Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
• Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
• Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
• Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
• Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
• Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
• When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.

CRANBERRY CRUMB CAKE

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.

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
• First make the orange sugar. Put the sugar and orange zest in a food processor and process until the zest is completely incorporated. The sugar will be pale orange and moist.
• Cream the orange sugar and butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. I use my stand mixer, but you can use electric beaters if you like.
• Beat in the egg and vanilla, followed by the baking powder and salt, and keep scraping that bowl.
• Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the buttermilk, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
• Gently fold in the cranberries, making sure to get them evenly distributed.
• Spread the batter (it will be quite thick) evenly into your pan.
• Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
• Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
• Store the leftover cake in the pan on the counter covered with foil.

LEMON COFFEE CAKE

Steps:

• To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
• Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
• First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
• To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
• Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
• Spread 1 cup of lemon curd over the batter but don't go all the way to the edges (or it will burn during baking).
• Spoon the remaining batter on top.
• Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
• Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
• Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
• Dust with powdered sugar before serving if desired.