Best Cranberry Applesauce Crumb Cake Recipes

CRANBERRY-APPLESAUCE CRUMB CAKE image

Yield 12 squares

Number Of Ingredients 18

Fruit Sauce
1/2 c chunky applesauce
1 12-oz bag fresh cranberries
3/4 c sugar
1/2 tsp ground cinnamon
Topping
1/3 c all-purpose flour
2/3 c packed light brown sugar
4 T unsalted butter, at room temperature
Cake
1 1/2 sticks unsalted butter
2 c granulated sugar
2 eggs
2 tsp vanilla
2 2/3 c all-purpose flour
3 tsp baking powder
1 tsp salt
1 c milk

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.

Cranberry Applesauce Crumb Cake image

Provided by Cathy Gillespie @circlemoon8

Number Of Ingredients 18

FRUIT SAUCE:
1/2 cup(s) chunky applesauce
12 ounce(s) fresh cranberries
3/4 cup(s) sugar
1/2 teaspoon(s) cinnamon
TOPPING:
1/3 cup(s) flour
2/3 cup(s) light brown sugar, firmly packed
1/2 stick(s) unsalted butter, room temp
CAKE:
1 1/2 stick(s) unsalted butter
1 cup(s) sugar
2 - eggs
2 teaspoon(s) vanilla
2 2/3 cup(s) all purpose flour
3 teaspoon(s) baking powder
1 tablespoon(s) salt
1 cup(s) milk

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.