Cranberry Lemon Crumble Cake

By Carol Junkins
@CarolAJ

This is another recipe I entered into an Ocean Spray cooking contest that I made up myself. This is good with the the lemon and cranberry flavors.

Please look at my version of the directions as it has some hints in it and explains the layering of the cake a bit clearer.

(See Carol's Original Version of Recipe for corrections

Blue Ribbon Recipe

This combo of cranberry and lemon is super light and refreshing... and unlike anything I've had in the past. A delight for my sweet tooth! The Test Kitchen

Rating:

★★★★★ 28 votes

Comments:

340 Comments

Serves:

9" bundt pan

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

Add to Grocery List

2 c: cranberries (i used fresh)
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 large: eggs
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

How to Make Cranberry Lemon Crumble Cake

Step-by-Step

1FILLING: 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.
2CAKE: Mix cake mix, ginger, water, vegetable oil, eggs and Craisins in large bowl.
3TOPPING: Mix nuts, brown sugar, melted butter, cinnamon and oatmeal together.
4Now pour half of the cake mixture into a 9" bundt pan and put your filling on top.
5Put 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.)
6Cook 350 degrees for 35-40 min.
When cooled pour glaze over top.