CranBlueberry Crumble Cake

I always buy fresh cranberries for holidays to add to my sparkling water and to my ice cube tray molds.  It never fails that I have excess berries that require a baking home.  So when I read a recipe for cranberry-coconut cake from Bakers Royale blog I knew I had found my solution.  I also had some leftover blueberries so I thought I would add these as well to the cake.

CranBlueberry Crumble Cake Ingredients

3 eggs

2 cups white sugar

3/4 cup unsalted butter, cubed and softened at room temperature

1 teaspoon vanilla

1 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon salt

1 cup cranberries

1 1/2 cup blueberries

1/2 cup of coconut

1/2 cup milk chocolate chips


Optional pecan topping

1/4 cup unsalted butter

1/4 cup dark brown sugar

1 cup chopped pecans/un-roasted

Preheat oven: 350F

Lightly grease a 10 inch spring-form pan

1) Add eggs and sugar to a stand mixer bowl fitted with whip attachment.  Beat on medium speed for 4-7min until mixture is doubled in volume and thick pale yellow.  If using a hand beater mix on high for 6-8min.

2) add butter,vanilla and almond extract to egg-sugar mixture and beat for 2 minutes or until the butter is incorporated

3) using a wooden spoon fold in flour, salt and berries – mix through/ NOTE – the batter will be quite thick

4) add coconut and chocolate and blend through

5) spread batter into prepared pan





Pecan Topping

– add butter to saucepan and heat on medium heat

– add sugar and stir until sugar is mixed through

– add pecans and cook for 2 minutes until mixture is shiny and smooth




Add pecan topping to top of cake and spread evenly over cake

Bake 60-80 minutes or until knife comes out clean from centre

For last 30 minutes tent with foil to keep top from browning








This cake was a real treat.  It’s similar to a decadent coffee cake BUT so much better! It goes perfectly with a cup of tea or coffee in the morning.  Being both dense and somewhat heavy, a small piece should suffice.  The mixture of flavours between the two berries, the coconut, the chocolate and hint of almond really are a harmonious blend.  Topped with a crunchy pecan this cake really is sure to please.  Be warned, however, that this recipe makes a huge cake!  You may want to consider making two separate cakes in smaller pans and freeze one for future enjoyment.  I was not certain if my family would get through all our cake.  OMG – who am I kidding?!  Already it has been half consumed!!

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