Cranberry Crumb Cake
Celebrate the perfect balance of tart and sweet with this delightful Cranberry Crumb Cake! Featuring bursts of juicy cranberries nestled in a moist, tender cake, this recipe is topped with a buttery, cinnamon-spiced crumb layer that adds irresistible texture and flavor. Made with simple pantry staples like all-purpose flour, sour cream, and a touch of vanilla, this easy-to-follow cake comes together in just over an hour, making it an ideal treat for breakfasts, brunches, or cozy afternoon snacks. Whether you're entertaining guests or simply treating yourself, this cranberry-infused dessert pairs beautifully with a steaming cup of coffee or tea. Indulge in this delicious cranberry cake that’s sure to become your new favorite for holiday gatherings and beyond!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.75 cup unsalted butter (cold, diced)
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round or square baking pan.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
Cut in 0.75 cups of cold, diced unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Reserve 1 cup of this crumb mixture and set it aside for the topping.
To the remaining mixture, add 2 large eggs, 1 cup of sour cream, and 1 teaspoon of vanilla extract. Mix until just combined to form a thick batter.
Gently fold in 2 cups of fresh or frozen cranberries, ensuring they are evenly distributed throughout the batter.
Spread the batter evenly into the prepared baking pan.
In a small bowl, combine the reserved crumb mixture with 0.5 cups of light brown sugar and 1 teaspoon of ground cinnamon. Mix until crumbly.
Sprinkle this crumb topping evenly over the batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your Cranberry Crumb Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
4119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 554.9 g | 202% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 334.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 554 mg | 43% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
