Cranberry-Lemon Upside Down Coffee Cake – It Makes It Rain On My Taste Buds
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, coffee cake, College Inn, Cool Whip, cranberry, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, lemon, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, upside down, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This combo of cranberry and lemon is super light and refreshing… and unlike anything, I’ve had in the past.
A delight for my sweet tooth! Yay! I love delighting my sweet tooth, how about you?
This cake has easily become one of my favorite holiday desserts. Of course, you don’t have to solely save it for the holidays. Feel free to make it at any time of the year that you want.
My husband kids even like it and they are partial to chocolate and peanut butter desserts if that tells you anything. You’ll be surprised how easy this cranberry and lemon cake is to make and the crumble topping is very simple to construct. You certainly do not want this cake to be without the crumble topping because it is ding dang dandy!
Recipe and photo courtesy of Athletic Avocado.
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Quick Tip: Never frost a cake until it has completely cooled.