Cranberry Lemon Crumble Cake
|Categories:||Cakes, Quick & Easy|
|Collections:||Thanksgiving Table, Member's Choice|
|Serves:||9" bundt pan|
|2 c||cranberries (i used fresh)|
|1 pkg||lemon cake mix|
|1 tsp||ground ginger|
|1 1/3 c||water|
|1/3 c||vegtable oil|
|1/2 c||craisins (dried cranberries)|
|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|
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DirectionsFILLING: 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.