Carol Junkins is crazed for cranberries. The home cook features this tart fruit in a decadent cake, which begins with a time-saving yellow cake mix. The cranberry-lemon combo is both tart and refreshing and tastes lighter than it looks.
Don't let the multiple ingredient components - filling, topping and glaze - in the recipe scare you. The cake comes together in a snap.
See step-by-step photos of Carol Junkins' Cranberry Lemon Crumble Cake recipe and thousands more recipes from other hometown Americans at: www.justapinch.com/CranberryLemon. You'll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use "just a pinch"...
Quick and Easy Cranberry Cake Packs a Punch
"I love the flavors of lemon and cranberry together in this cake!"
Hanson, MA (Pop. 9,313)
What You Need
2 c fresh cranberries
1/2 c sugar
2/3 c water
1 pkg lemon cake mix
1 tsp ground ginger
1 1/3 c water
1/3 c vegtable oil
3 lg eggs
1/2 c Craisins (dried cranbrries)
1/2 c chopped walnuts
1/4 c light brown sugar
3 tbsp melted butter
1/2 tsp ground cinnamon
1/2 c quick oatmeal
2 c confectioners' sugar, sifted
2 tbsp fresh lemon juice (from 1 lemon)
1 tsp grated lemon zest
Preheat oven to 350 degrees F.
For the filling, mix cranberries, sugar and water in heavy saucepan and stir constantly over medium heat until all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
For the cake, mix cake mix, ginger, water, vegetable oil, eggs and craisins in large bowl.
For the topping, mix nuts, brown sugar, melted butter, cinnamon and oatmeal together. Now pour half of the cake batter into a 9" bundt pan, add the filling on top, then pour the rest of batter in. Crumble your topping on, and bake for 35-40 minutes.
When cooled, pour glaze over top.
Submitted by: Carol Junkins, Hanson, MA (Pop. 9,313)
© 2011 Just A Pinch Recipe Club. Used by Permission.