Real Recipes From Real Home Cooks ®

cranberry lemon crumble cake

★★★★★ 28
a recipe by
Carol Junkins
Hanson, MA

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 @kitchencrew
★★★★★ 28
serves 9" bundt pan
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For cranberry lemon crumble cake

  • 2 c
    cranberries (i used fresh)
  • 1/2 c
  • 2/3 c
  • CAKE
  • 1 pkg
    lemon cake mix
  • 1 tsp
    ground ginger
  • 1 1/3 c
  • 1/3 c
    vegtable oil
  • 3 lg
  • 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

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