Cranberry Crunch Cake
A delightful cranberry crunch cake featuring tart cranberries, sweet marshmallows, and crunchy pecans, perfect for festive gatherings or as a comforting dessert.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 13-inch baking pan.
- In a large bowl, cream together the butter and sugar.
- Add eggs and beat until well combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the flour mixture alternately with milk and vanilla to the egg mixture, mixing well after each addition.
- Fold in cranberries.
- Spread batter evenly in the prepared baking pan.
- Sprinkle the miniature marshmallows over the batter.
- Press the marshmallows lightly into the batter.
- In a small bowl, mix the brown sugar and chopped pecans, then sprinkle over the top.
- Drizzle melted butter over the entire surface.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and add a pinch of cinnamon to the flour mixture. If you don't have pecans, walnuts or almonds can be excellent substitutes. Fresh cranberries can be swapped with frozen ones, but make sure to thaw and drain them first to avoid excess moisture. This cake can be made a day ahead for enhanced flavor.
Serving Suggestions
Serve the Cranberry Crunch Cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee, making it a delightful dessert for afternoon gatherings. For a twist, consider serving it alongside Key Lime Crispies for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Crunch Cake contains roughly 411 calories, with 5g protein, 67g carbohydrates, and 12g fat. It is an excellent source of iron (34% of the Daily Value) and calcium (21% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 804mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of cranberries?
Yes, you can substitute cranberries with blueberries or raspberries for a different flavor profile. Just ensure that the fruit is not too watery, as that may affect the batter's consistency.
What can I do if my cake is too dry?
If your cake turns out dry, try adding a glaze made from powdered sugar and milk or serve it with a fruit compote to add moisture. Ensuring not to overbake the cake is key to achieving the right texture.
Can I freeze the Cranberry Crunch Cake?
Absolutely! You can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).