Monday, November 18, 2013

Cranberry Crunch Cake

Turkey Day is only 10 days away!! Can you believe it?? We have not finalized our menu yet so I don't even know what I'll be responsible for this year. We always seem to have trouble deciding on our side dishes. Although we enjoy trying new more modern twists on the classics we have a hard time taking away the faithful more traditional dishes such as green bean or sweet potato casserole. Do you guys feel this way too??!!

This Cranberry Crunch Cake could be a dessert on your thanksgiving table or maybe a quick breakfast for the family while you are preparing for all of your guests to come over. There are not many recipes out there that use fresh cranberries but they allow this cake to be sweet and tart at the same time. The crunchy sugary nuts on top of this moist cake make for a perfect treat.

Ingredients for Cake:
3 Eggs
2 Cups Sugar
3/4 Cup I Can't Believe it's not Butter - Softened & Cut into chunks
1 tsp Vanila
1 tsp Almond Extract
2 Cups Flour
2 1/2 Cup Fresh Cranberries
Pam Spray

Ingredients for Topping:
1/4 Cup I Can't Believe it's not Butter
1/4 Cup Brown Sugar
1 Cup Assorted Nuts Pieces (Almonds, Pecans & Walnuts)

Adapted from:

Preheat the oven to 350 F. Spray a 9x13 baking pan with Pam and set aside. In your stand mixer bowl combine the eggs and sugar together on a medium speed for 7-8 minute. The egg and sugar mixture should've doubled in size leaving ribbons on top of the batter. This will give the cake height and volume since the recipe doesn't include a leavening agent like Baking Powder or Soda.
While the batter is beating you can prepare the nut topping. If you are allergic or don't like nuts you can simply bake the cake without the topping. Heat the butter or margarine in a small pan over medium heat. Once it is melted add the sugar, stirring frequently. 
When that has melted as well add the nuts. I used an assortment of pecans, walnuts and almonds that I crushed together but the recipe called for just pecans. Cook the nuts in the butter and sugar mixture stirring occasionally until they are shiny and the nuts smell toasted, about 15 minutes.
When the eggs and sugar are done beating you can add in the butter and flavorings, beating for another 2 minutes. Lastly add the flour in two different increments. Using a spatula gently fold in the cranberries.
Pour the batter into your greased pan, spreading it out evenly. By now your sugared nuts should be ready. Add them to the top of the cake making sure to drizzle them over the entire thing.
 Bake the cake for 45 minutes until the batter is lightly browned. 
Allow to cool completely before slicing and serving.


  1. This cranberry crunch cake looks so moist and delicious! It would be the perfect Thanksgiving dessert!
    Blessings, Diane Roark I look forward to following all your social medias.

  2. Nicole, I think I will be making this during the holidays. It looks SO good!
    Ducks ‘n a Row

  3. Yummy! It almost looks like bread. You could've fooled me into thinking it should go with the dinner instead of after ;-)

  4. Your cake looks delicious, I love the sugary nut topping. Visiting from Wonderful Wednesday Blog Hop. Laura@baking in pyjamas

  5. Yum, yum, yum! I used up some of my fresh cranberries in the salsa I made, so I think I'll add in some other berries to make up the difference. I'm definitely drawn to bake this soon!

  6. Hi Nicole,
    What a lovely Cranberry Crunch Cake! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

  7. This cake sounds amazing! So great for the holidays! Thanks for linking up with What''s Cookin' Wednesday!


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