Cranberry Walnut Crumb Cakes Recipe

Name: Cranberry Walnut Crumb Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans; 1 cup granulated sugar; 3 eggs; 2 cups sifted all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup sour cream; 1/2 cup dried cranberries, cherries, or raisins; 3/4 cup light brown sugar, packed; 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; 2 tablespoons cold unsalted butter, cut into pieces; 1 cup coarsely chopped walnuts or pecans; Equipment: A few 4-ounce cup muffin pans; ribbed paper cupcake liners

Servings: persons

8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup dried cranberries, cherries, or raisins
3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup coarsely chopped walnuts or pecans
Equipment: A few 4-ounce cup muffin pans; ribbed paper cupcake liners

1
Make the Cake.
2
Preheat the oven to 350 degrees F.
3
Line the muffin tins with paper liners.
4
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.
5
While the mixer is running, slowly add the sugar.
6
Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
7
Sift together the flour, baking soda, baking powder, and salt.
8
Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream.
9
Mix in the cranberries.
10
Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
11
Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl.
12
Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.
13
Add the walnuts and mix.
14
Sprinkle the mixture over the cakes.
15
Bake until risen and browned, about 20 to 25 minutes.
16
Let cool 10 minutes in the pan.

1252

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans, 1 cup granulated sugar, 3 eggs, 2 cups sifted all-purpose flour, and more.

Yes, Cranberry Walnut Crumb Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Walnut Crumb Cakes

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