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Cranberry Crumb Cake

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A delightful dessert combining sweet and tart fresh cranberries with a buttery cake base and a crunchy crumb topping, perfect for any occasion.

Ingredients

Scale
  • 2 cups fresh cranberries
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup rolled oats

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. In another bowl, whisk together all-purpose flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  7. Fold in the fresh cranberries gently.
  8. Pour the batter into the prepared cake pan.
  9. In a small bowl, combine the brown sugar, ground cinnamon, rolled oats, and a bit of flour for the crumb topping, then sprinkle over the batter.
  10. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  12. Enjoy your Cranberry Crumb Cake warm or at room temperature!

Notes

Serve with coffee or tea, topped with whipped cream or a dusting of powdered sugar.

Nutrition

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