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Cranberry Crumb Cake

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A delightful balance of tart cranberries and sweet cake, topped with a crumbly finish, perfect for any gathering or cozy coffee time.

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 softened butter and granulated sugar in a mixing bowl until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together all-purpose flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet mixture, alternating with milk, mixing until just combined.
  6. Gently fold in the fresh cranberries.
  7. Prepare the crumb topping by mixing brown sugar, oats, remaining flour, and cinnamon until crumbly.
  8. Pour the batter into the prepared pan and spread it evenly.
  9. Sprinkle the crumb topping generously over the batter.
  10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  12. For the glaze, mix powdered sugar with 2-3 tablespoons of milk until smooth, then drizzle over the cooled cake.

Notes

For added flavor, consider adding lemon zest or walnuts. Store cake covered at room temperature or in the fridge.

Nutrition

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