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Cranberry Crumb Cake

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A delightful dessert that combines the tartness of fresh cranberries with a sweet crumb topping, perfect for fall and winter occasions.

Ingredients

Scale
  • 2 cups fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 1/2 tsp cinnamon
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually combine the wet and dry ingredients, alternating with milk.
  6. Gently fold in the fresh cranberries.
  7. Prepare the crumb topping by mixing brown sugar, oats, flour, and cinnamon until crumbly.
  8. Pour the cake batter into the prepared pan and sprinkle the crumb topping.
  9. Bake for 40-45 minutes, or until a toothpick comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  11. Prepare the glaze by mixing powdered sugar with milk and drizzle over the cooled cake.

Notes

Serve warmed or at room temperature, optionally with whipped cream or ice cream. Can be stored at room temperature for up to 2 days or refrigerated for a week.

Nutrition

Find it online: https://hwepodcast.com/cranberry-crumb-cake-3/