CRANBERRY LEMON CRUMB CAKE
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
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
LEMON CRUMB CAKE
Provided by Elinor Klivens
Categories Cake Mixer Dairy Dessert Bake Quick & Easy Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 325°F. Lightly butter and flour 8-inch square glass baking dish. Stir flour, 1 cup sugar, brown sugar, lemon peel and cinnamon in large bowl to blend. Add oil and lemon juice and mix until flour is evenly moistened and mixture forms clumps. Set aside 1 cup of mixture for topping.
- Whisk sour cream, egg, vanilla, baking powder and baking soda in small bowl until well blended. Using electric mixer, add sour cream mixture to crumb mixture and beat until batter is smooth. Spread batter in prepared pan. Sprinkle reserved crumb mixture over top.
- Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer pan to rack and cool. (Can be made 1 day ahead. Cover with foil; Store at room temperature.)
- Sift powdered sugar over top of cake. Cut into squares and serve.
LEMON CRUMB CAKE
Try this light, lip-smacking, lemony cake for any springtime brunch or dinner. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13x9-in. baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter., In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.
Nutrition Facts : Calories 295 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 255mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON, COCONUT & BLUEBERRY CRUMB CAKE
Sweeten up your day with this Lemon, Coconut & Blueberry Crumb Cake. Enjoy a slice of our Lemon, Coconut & Blueberry Crumb Cake with your afternoon coffee.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350F°F.
- Combine coconut, brown sugar, 1 cup flour and 1/4 cup granulated sugar in large bowl. Cut half the butter into small pieces; add to coconut mixture. Use pastry blender or 2 knives to cut butter into coconut mixture until mixture resembles coarse crumbs.
- Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, sour cream, lemon zest and vanilla; mix well. Combine baking powder, baking soda and remaining flour. Gradually add to sour cream mixture, mixing well after each addition. Stir in blueberries.
- Pour batter into 9-inch round pan sprayed with cooking spray; sprinkle with coconut mixture.
- Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.841 g, Sugar 0 g, Protein 3 g
LEMON-YOGURT CRUMB CAKE RECIPE - (4.4/5)
Provided by jeknudson
Number Of Ingredients 15
Steps:
- Prepare Crumb Topping: Preheat oven to 350°. Combine first 5 ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use. Prepare Cake Batter: Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 1/4 cups granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears. Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest. Beat egg whites at high speed until foamy; gradually add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch-deep) pan. Dollop with lemon curd; gently swirl with a knife. Sprinkle Crumb Topping over batter. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.
LEMON CRUMB CAKE
Think you already have an unbeatable recipe for lemon cake? Try this Lemon Crumb Cake. We think it has what it takes to unseat the previous titleholder!
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Melt 1/2 cup butter. Mix 1-1/4 cups flour, dry gelatin mix and brown sugar in medium bowl until blended. Stir in melted butter; set aside. Mix remaining flour, baking powder and baking soda until blended.
- Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in sour cream and lemon zest. Gradually beat in baking powder mixture.
- Spoon into 9-inch round pan sprayed with cooking spray; top with gelatin mixture.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
LEMON CRUMB CAKE
Make and share this Lemon Crumb Cake recipe from Food.com.
Provided by littleturtle
Categories Breads
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease and flour 13"x9" pan.
- In a large mixing bowl, combine cake mix, eggs, water, and oil; beat at medium speed of electric mixer for 2 minutes.
- Pour into pan.
- In a small bowl, combine flour, sugar, and baking powder.
- Using two knives or a pastry cutter, cut in butter until crumbly.
- Sprinkle crumb evenly over batter.
- Bake until cake tester inserted in center comes out clean (35-40 minutes).
- Cool completely in pan.
Nutrition Facts : Calories 375.6, Fat 19.4, SaturatedFat 6.7, Cholesterol 67.6, Sodium 352.8, Carbohydrate 46.7, Fiber 0.7, Sugar 25.4, Protein 4.4
LEMON CREAM CAKE W/ MILK CRUMB TOPPING RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- For the Cake: Prepare cake as directed on box, adding in the lemon juice and zest. Bake in 2 (9-inch) round cake pans for time listed on box. Cool completely on wire racks. For the Filling: In a medium mixing bowl and using a hand mixer, beat the cream cheese, confectioners sugar, and lemon juice together until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into cream cheese mixture. Refrigerate until cakes are completely cool. Spread HALF the cream cheese filling on bottom cake layer; add other cake layer and spread rest of the filling on top. (You will need to increase the filling amounts to frost the sides of cake.) Sprinkle cooled crumb topping (recipe below) over the top of cake. Refrigerate for about 3 hours. At serving, sift confectioners sugar over the crumb topping, if desired. NOTES: 1. I used Pillsbury cake mix, using 2. One whole Jumbo egg and 2 jumbo egg whites 3. I used whipping cream for the filling but for a shortcut you may be able to substitute with full-fat Cool Whip 4. I made the homemade crumb topping below but you could just crumble shortbread cookies (such as Lorna Doone Shortbread cookies or Pepperidge Farm Chessman cookies) over the top instead. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Milk Crumb Topping: 1/2 cup dry milk powder (I used non-fat) 1/4 cup all-purpose flour 2 tablespoons cornstarch 2 tablespoons sugar 1/8 teaspoon kosher salt 1/2 stick butter, melted Preheat oven to 250° F. Line a large baking sheet pan with parchment paper. Set aside. In a medium mixing bowl, whisk together the dry milk powder, flour, cornstarch, sugar, and salt. Add the melted butter and toss mixture together with a spatula, until it starts to come together and form small clusters. Spread clusters out on the prepared pan. Bake for 20 minutes. Remove from oven and cool completely before using on cake.
LEMON CRUMB CAKE
A great choice to serve with coffee or tea. Adapted from Bon Appetit magazine. This has a very mild lemon flavor and is not overly sweet- if you prefer more of a lemony punch, add a teapsoon of lemon flavor extract along with the vanilla.
Provided by HeatherFeather
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Grease& flour an 8" square baking pan.
- Combine flour, both sugars,lemon zest, and cinnamon.
- Add oil and lemon juice and stir just until dry ingredients are all moistened and starts to clump up (mixture should have lots of large clumps of varying sizes, as well as some smaller pea sized lumps - it should be very lumpy, not fine).
- Scoop out 1 cup of this mixture and set aside in a small bowl- this will be your crumb topping.
- Whisk together sour cream, egg, vanilla, baking powder, and baking soda well.
- Using a mixer, add sour cream mixture to clumpy mixture still in mixing bowl and beat until smooth.
- Pour into pan, spreading with a spatula until even.
- Sprinkle reserved clumpy mixture over the top.
- Bake about 40 minutes or until cake tester comes out clean.
- Let cool in pan on wire racks.
- Before serving, sprinkle with powdered sugar, then cut into squares and serve.
Nutrition Facts : Calories 406.4, Fat 18.3, SaturatedFat 4.4, Cholesterol 34.7, Sodium 207, Carbohydrate 57.2, Fiber 1, Sugar 34.3, Protein 4.4
CRUMB TOPPED LEMON CREAM CAKE RECIPE - (4.5/5)
Provided by á-39535
Number Of Ingredients 9
Steps:
- Make the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10-inch round baking pan. Cool the cake completely. For the lemon cream filling, mix the cream cheese, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, mix until creamy and smooth. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half so you can spread the lemon cream filling between the 2 layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping on top.
LEMON CRUMB CAKE
I got this recipe from Taste of Home. Really good & moist. Next time I make it I'm going to try strawberry, cherry, or blueberry pie filling!!
Provided by colleen cleppe
Categories Fruit Desserts
Time 50m
Number Of Ingredients 14
Steps:
- 1. In large bowl beat first 5 ingredients.
- 2. Combine dry ingredients. Gradually add to mixture.
- 3. Grease 9x13 pan. Pour mixture into pan.
- 4. Drop pie filling by teaspoons onto cake mixture.
- 5. Combine topping by cutting in butter until mixture is crumbly texture. I used a pastery cutter, pictured.
- 6. Sprinkle topping over cake mixture.
- 7. 350 degrees for 30-35 minutes.
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