Best 9 Cranberry Lemon Crumble Cake Recipes

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Indulge in a culinary adventure as we embark on a journey to discover the secrets of creating the perfect "Cranberry Lemon Crumble Cake." This delectable treat is a symphony of flavors and textures, where tart cranberries meet tangy lemon and buttery crumble. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of crafting this delightful masterpiece. From the sweet and juicy cranberries to the burst of citrus from the lemon, each bite will tantalize your taste buds and leave you craving more. So get ready to embark on a baking escapade that will leave your loved ones in awe as we explore the world of "Cranberry Lemon Crumble Cake."

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

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

1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup fat-free milk
1 tablespoon orange juice
1 tablespoon canola oil
1/4 teaspoon almond extract
2 cups fresh or frozen cranberries, chopped
TOPPING:
1/4 cup all-purpose flour
3 tablespoons sugar
2 tablespoons cold butter

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 LEMON CAKE



Cranberry Lemon Cake image

I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...

Provided by paxye

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 9

2 eggs (beaten)
1/2 cup butter (softened)
1 1/2 cups sugar
1 teaspoon vanilla
1 lemon, zest of
1 lemon, juice of
1 1/2 cups flour
1 teaspoon baking powder
2 -3 cups cranberries (use the lesser amount if you don't like them as tart as I do)

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 .

Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 82.9, Carbohydrate 29.6, Fiber 0.9, Sugar 19.4, Protein 2.1

CRANBERRY LEMON CRUMB CAKE



Cranberry Lemon Crumb Cake image

Make and share this Cranberry Lemon Crumb Cake recipe from Food.com.

Provided by grandma2969

Categories     Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

18 1/4 ounces lemon cake mix
1 cup sour cream
3 large eggs
1/3 cup vegetable oil
1 teaspoon lemon zest
1 1/2 cups dried cranberries, coarsely chop
2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, melted
1/4 cup dried cranberries, finely chopped
confectioners' sugar, for dusting

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.

Nutrition Facts : Calories 414.7, Fat 21.1, SaturatedFat 8.8, Cholesterol 69.5, Sodium 336.8, Carbohydrate 52.7, Fiber 1.4, Sugar 27.8, Protein 4.8

CRANBERRY-LEMON TART



Cranberry-Lemon Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature
3 cups frozen cranberries (about 12 ounces), thawed, plus 1/2 cup for topping
2 1/4 cups granulated sugar
3/4 cup water
1 lemon
3 large eggs plus 1 egg yolk
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Make the crust: Whisk the flour, confectioners' sugar and salt in a medium bowl. Work in the butter with your fingers until a soft dough forms. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the crust in a few spots with a fork. Refrigerate or freeze until firm, 10 to 30 minutes.
  • Preheat the oven to 350˚ F. Line the dough with parchment or foil and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the parchment and weights and continue to bake until the crust is dry and lightly browned, 10 to 15 more minutes. Transfer to a rack to cool completely.
  • Make the filling: Combine 3 cups cranberries, 1 1/2 cups granulated sugar and 1/4 cup water in a blender. Remove 5 wide strips of zest from the lemon using a vegetable peeler; set the strips aside. Fully peel the lemon, removing any white pith. Add the peeled lemon and 2 strips of zest to the blender and blend until smooth (reserve the remaining 3 strips of zest for topping). Strain through a fine-mesh sieve into a medium saucepan, pressing on the seeds and skins with a rubber spatula. Bring to a simmer over medium heat, stirring occasionally.
  • Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla in a medium bowl. Whisk in about 1/2 cup of the hot cranberry mixture, then pour into the saucepan with the remaining cranberry mixture, whisking. Continue to cook, stirring constantly with a rubber spatula, until the filling boils and is thick like pudding, 10 to 15 minutes. Pour into the crust, cover with plastic wrap or an inverted plate and refrigerate until set, at least 4 hours or overnight.
  • Make the toppings: Bring 1/2 cup each water and granulated sugar to a boil in a small saucepan. Add the remaining 1/2 cup cranberries and 3 strips of lemon zest, then remove from the heat and let cool. Strain through a fine-mesh sieve. Thinly slice the zest. Put the remaining 1/4 cup granulated sugar in a shallow dish, add the cranberries and zest and gently toss to coat. Let set, 30 minutes to 1 hour, shaking occasionally to re-coat.
  • Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until medium peaks form. Top the tart with the sugared cranberries and lemon zest. Serve with the whipped cream.

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

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

1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
2 1/2 cups/320 grams all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/4 cups/250 grams granulated sugar
1 tablespoon freshly grated orange zest (from 1 or 2 oranges)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup/240 milliliters full-fat sour cream, at room temperature
3 cups/340 grams fresh or unthawed frozen cranberries
1 1/2 cups/190 grams all-purpose flour
1 cup packed/220 grams light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), melted

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



Cranberry Lemon Crumble Cake image

This combo of cranberry and lemon is super light and refreshing... and unlike anything I've had in the past. A delight for my sweet tooth!

Provided by Carol Junkins @CarolAJ

Categories     Cakes

Number Of Ingredients 21

FILLING
2 cup(s) cranberries (i used fresh)
1/2 cup(s) sugar
2/3 cup(s) water
CAKE
1 package(s) lemon cake mix
1 teaspoon(s) ground ginger
1 1/3 cup(s) water
1/3 cup(s) vegtable oil
3 large eggs
1/2 cup(s) craisins (dried cranberries)
TOPPING
1/2 cup(s) chopped walnuts
1/4 cup(s) light brown sugar
3 tablespoon(s) melted butter
1/2 teaspoon(s) ground cinnamon
1/2 cup(s) quick oatmeal
LEMON GLAZE
2 cup(s) confectioners' sugar, sifted
2 tablespoon(s) fresh lemon juice (from 1 lemon)
1 teaspoon(s) grated lemon zest

Steps:

  • 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.
  • CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.
  • TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.
  • Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.
  • 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.)
  • Cook 350 degrees for 35-40 min. When cooled pour glaze over top.

CRUMB-TOPPED CRANBERRY CAKE



Crumb-Topped Cranberry Cake image

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

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
TOPPING:
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

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.

CRANBERRY-LEMON STRIPE CAKE



Cranberry-Lemon Stripe Cake image

This small, rich, impressive cake is a bit of a magic trick. It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers. The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions). In Helen Goh and Yotam Ottolenghi's original version, that buttercream is flavored and stained with a pulp of simmered black currants, but this one incorporates the tartness of cranberries instead.

Provided by Tejal Rao

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

8 large eggs, whites and yolks separated
2/3 cup plus 2 tablespoons (140 grams) white sugar, plus 1 1/2 tablespoons
1 tablespoon lemon juice, plus zest of 1 lemon
1/2 cup plus 1 tablespoon (80 grams) all-purpose flour
1/8 teaspoon salt
Confectioners' sugar, for dusting
1 8-ounce bag (225 grams) frozen cranberries
1/3 cup (75 grams) white sugar
1/4 cup (85 grams) light corn syrup
1/2 cup plus 1 tablespoon (120 grams) white sugar
4 large egg yolks
1 1/4 cups plus 1 tablespoon (300 grams) unsalted butter cut into small cubes, at room temperature
1/2 cup cranberry purée
1/2 teaspoon vanilla extract

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.

Nutrition Facts : @context http, Calories 815, UnsaturatedFat 17 grams, Carbohydrate 80 grams, Fat 53 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 32 grams, Sodium 102 milligrams, Sugar 67 grams, TransFat 2 grams

CRANBERRY CUPCAKES WITH LEMON ICING



Cranberry Cupcakes with Lemon Icing image

Even though I often substitute with healthy ingredients in my baking, there are some things that you just don't change! A little treat never hurt...and these are good! I made them for Mother's Day and got rave reviews from the family. The icing is sweet (what icing isn't?), so if you prefer, you can serve them without it. They taste wonderful both ways!

Provided by trueblue

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 11

1 cup superfine sugar
⅔ cup butter, softened
2 large eggs
4 tablespoons milk
1 ½ cups self-rising flour
2 teaspoons baking powder
1 ½ cups frozen cranberries
¾ cup butter, softened
3 cups confectioners' sugar
2 tablespoons fresh lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
  • Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 30.9 g, Cholesterol 44.5 mg, Fat 11.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 224.3 mg, Sugar 24.1 g

Tips:

  • Prep the Cranberries: Before using the cranberries, make sure to rinse them thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels to remove any excess moisture.
  • Zest the Lemons Finely: Use a Microplane zester or a fine grater to zest the lemons. This will ensure that you get the most flavor from the lemon zest.
  • Cream the Butter and Sugar Together: Creaming the butter and sugar together until light and fluffy is essential for a moist and tender cake. Make sure to use room-temperature butter for best results.
  • Gradually Add the Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Use Fresh Lemon Juice: Fresh lemon juice will give your cake the best flavor. Avoid using bottled lemon juice, as it can be more acidic and bitter.
  • Sprinkle the Crumble Topping Evenly: Before baking the cake, sprinkle the crumble topping evenly over the batter. This will ensure that each piece of cake has a delicious crumbly topping.
  • Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: The cake is done baking when a toothpick inserted into the center comes out clean. This usually takes about 45-50 minutes.

Conclusion:

This cranberry lemon crumble cake is a delightful treat that is perfect for any occasion. With its moist and tender crumb, tangy lemon flavor, and sweet crumble topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make cake, give this cranberry lemon crumble cake a try!

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