Cranberry Crumble Cake
Indulge in the perfect balance of tart and sweet with this irresistible Cranberry Crumble Cake, a delightful treat that’s as comforting as it is flavorful. Featuring a moist, buttery cake base topped with a generous layer of fresh or frozen cranberries and a golden, cinnamon-spiced crumble, this dessert is the ultimate centerpiece for holidays or cozy gatherings. With simple pantry staples like all-purpose flour, sugar, and butter, combined with the vibrant tang of cranberries and the irresistible crunch of the crumble topping, this cake is ready in just over an hour. Serve it warm for a melt-in-your-mouth experience or enjoy it at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for autumn celebrations, Thanksgiving, or any occasion that calls for a cozy dessert, this cranberry crumble cake is as easy to make as it is to devour.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 units Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 2 cups Fresh or frozen cranberries
- 0.5 cups Brown sugar
- 0.25 cups Unsalted butter, melted (for crumble)
- 1 teaspoons Cinnamon
- 0.5 cups All-purpose flour (for crumble)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter evenly into the prepared baking pan. Gently scatter the cranberries on top of the batter.
In a separate small bowl, prepare the crumble topping by combining brown sugar, melted butter, cinnamon, and additional flour. Mix until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cranberries.
Bake 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 15 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 564.0 g | 205% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 295.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 403 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1106 mg | 24% | |
*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.
