Cranberry Applesauce Crumb Cake Recipes

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.

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.

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.

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.

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.

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).

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.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine first six ingredients (flour through nutmeg).
• In a separate bowl, mix buttermilk, applesauce, 1 Tbsp butter, egg and egg white.
• Make a well in the center of the dry ingredients and stir in the wet mixture until moist.
• Spray a 9" round cake pan with cooking sptay.
• and spoon in the batter.
• In a small bowl combine chopped nuts and remaining ingredients.
• Stir with a fork until the mixture resembles coarse meal.
• Sprinkle evenly over top of the cake.
• Bake at 350F for 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Steps:

• Preheat oven 350. Lightly butter and flour 13x9 baking pan.
• Prepare fruit sauce: Combine the applesauce, cranberries, sugar and cinnamon in a saucepan; bring to a simmer over med-hi heat. Simmer, stirring frequently, just until the cranberries begin to pop open, about 5 minutes. Remove from heat and set aside to cool.
• Prepare topping: In a mixing bowl, stir the flour with the brown sugar. Using your fingertips or the tines of a fork, quickly work in the butter to form coarse crumbs. Set aside.
• Prepare cake batter: In a large mixing bowl, cream the butter and sugar together with mixer on high 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.
• 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.
• Spread the batter in prepared pan, and spread the cooled cranberry applesauce evenly on top. Sprinkle with the topping; bake until it is bubbling hot and crisp, 40-45 minutes. Remove the cake from the oven and cool completely in the pan. Shortly before serving, cut into squares. Unused cake, wrap and refrigerate.