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Cranberry Crumb Cake

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A delightful cake blending tart cranberries with a moist, sweet crumb, perfect for any occasion.

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 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 1–2 tablespoons milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  3. Add eggs one at a time, mixing well after each addition; stir in vanilla extract.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the butter mixture, alternating with a splash of milk, until just combined.
  6. Gently fold in fresh cranberries.
  7. Pour batter into the prepared cake pan; mix brown sugar and cinnamon, then sprinkle on top.
  8. Bake for 35-40 minutes, checking for doneness with a toothpick.
  9. Allow cooling in the pan for 10 minutes, then transfer to a wire rack.
  10. Prepare the glaze by mixing powdered sugar and milk to your desired consistency and drizzle over the cooled cake.

Notes

Serve warm or at room temperature. Pairs well with whipped cream or ice cream.

Nutrition

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