Crumb Topped Cranberry Cake

Lynn demonstrates how to make a delicious Crumb Topped Cranberry Cake that would be perfect for a Holiday brunch or dessert.  From Taste of Home.


  • 2 cups plus 2 Tablespoons all purpose flour
  • 2/3 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 package (8 ounces) cream cheese, divided
  • 2 eggs
  • ¾ cup milk
  • 2 Tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup flaked coconut
  • 1 cup whole-berry cranberry sauce


  • 6 Tablespoons all purpose flour
  • 2 Tablespoons sugar
  • 2 Tablespoons cold butter

Preheat oven to 350°.

Grease and flour a 9" spring form pan; set aside.

In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs.  In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened.  Spread batter into the prepared pan and set aside.

In a small bowl, beat the remaining cream cheese.  Beat in vanilla and remaining egg; carefully spread over batter.  Sprinkle with coconut.  Dollop with cranberry sauce.  In a small bowl, combine flour and sugar; cut in butter until crumbly.  Sprinkle over top.  

Bake at 350° for 50-55 minutes or until golden brown.  Cool on a wire rack for 15 minutes.  Carefully run a knife around edge of pan to loosen.  Remove sides of pan.  Cool completely.  Store in refrigerator.

Yield:  12 servings

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Lynn's Recipes: October 2013

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