Cranberry Crumb Cake

Why Make This Recipe

Cranberry Crumb Cake is a delightful dessert that balances sweetness with a tart kick from fresh cranberries. This cake is perfect for various occasions, from cozy family gatherings to festive holiday celebrations. The moist cake, topped with a crunchy crumb layer, creates a wonderful mix of textures that everyone will enjoy. With its simple ingredients and easy-to-follow steps, even novice bakers can whip up this delicious treat. Plus, it’s a great way to utilize fresh cranberries, making it a seasonal favorite during fall and winter.

How to Make Cranberry Crumb Cake

If you’re ready to make Cranberry Crumb Cake, here’s a step-by-step guide to get you started.

Ingredients

To make the perfect Cranberry Crumb Cake, gather the following ingredients:

• 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

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk

Directions

Follow these easy steps to make your own Cranberry Crumb Cake:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray to prevent the cake from sticking.

2. Cream the Butter and Sugar: In a mixing bowl, take the softened butter and granulated sugar and cream them together. You want to mix until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.

3. Add the Eggs and Vanilla: Next, add in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and continue to mix until everything is well combined.

4. Prepare the Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps in the flour, as this will help the cake rise well.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start by adding a third of the flour mixture, then half the milk, and repeat. Mix until everything is just combined—avoid overmixing to keep the cake tender.

6. Fold in the Cranberries: Gently fold in the fresh cranberries with a spatula. This will distribute them throughout the batter. The tartness of the cranberries will beautifully offset the sweetness of the cake.

7. Make the Crumb Topping: In a separate bowl, combine the brown sugar, oats, remaining flour, and cinnamon to create the crumb topping. Mix until crumbly and well blended.

8. Pour and Top: Pour the cake batter into the prepared cake pan. Spread it evenly, making sure it reaches the edges. Then, sprinkle the crumb topping evenly over the batter.

9. Bake: Place the cake in the preheated oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready.

10. Cool and Glaze: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely. For the glaze, mix the powdered sugar with milk until smooth and drizzle it over the cooled cake before serving.

How to Serve Cranberry Crumb Cake

Cranberry Crumb Cake can be served in various delightful ways. Here are some ideas:

• Warm or Cold: You can serve the cake either warm or at room temperature. A warm slice brings out the flavors beautifully, while a cold slice is refreshing.

• With Whipped Cream: Top each slice with a dollop of whipped cream for added creaminess and richness.

• Pair with Coffee or Tea: Serve the cake with a cup of coffee or tea for a lovely afternoon treat. The tart cranberries complement the bitterness of coffee nicely.

• Add Ice Cream: For a more indulgent dessert, serve a slice with a scoop of vanilla or cinnamon ice cream. The contrast of warm cake and cold ice cream is delightful.

How to Store Cranberry Crumb Cake

To keep your Cranberry Crumb Cake fresh, follow these simple storage tips:

• Room Temperature: If you plan to eat the cake within a few days, store it at room temperature. Cover it with plastic wrap or store it in an airtight container to keep it from drying out.

• Refrigeration: If you want to keep the cake longer, refrigerate it. Wrap the cake well in plastic wrap or aluminum foil, or store it in an airtight container. It should last up to a week in the fridge.

• Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. When stored properly, it can last up to 3 months. Thaw in the fridge overnight before serving.

Tips to Make Cranberry Crumb Cake

Here are some handy tips to ensure your Cranberry Crumb Cake is a huge success:

• Use Fresh Cranberries: While frozen cranberries can be used in a pinch, fresh cranberries provide a vibrant flavor and texture. Make sure to wash and pick through them to remove any bruised or damaged berries.

• Don’t Overmix: When combining wet and dry ingredients, be gentle. Overmixing can make the cake tough. Stop mixing as soon as you no longer see dry flour.

• Adjust Sweetness: If you prefer a sweeter cake, you can adjust the amount of sugar. However, the tartness of the cranberries is best balanced if you stick close to the original sugar amounts.

• Add Nuts: For a crunchier texture, consider adding chopped nuts like walnuts or pecans to the crumb topping or the batter.

• Check for Doneness: Every oven heats differently. Keep an eye on the cake during the last few minutes of baking to ensure it doesn’t overbake.

Variation

If you want to experiment with this recipe, consider these variations:

• Add Citrus: Enhance the flavors by adding the zest of an orange or lemon to the batter. This will provide a refreshing citrus kick.

• Spices: Mix in additional spices like nutmeg or cardamom for a more complex flavor profile.

• Different Fruits: Substitute cranberries with other fruits like blueberries, raspberries, or chopped apples for a seasonal twist.

• Almonds or Pecans: Incorporate finely chopped almonds or pecans in the batter or crumb topping for added crunch and flavor.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries if fresh ones are not available. However, do not thaw them before using, as this can make the batter too wet. Just toss them in the flour mixture before adding them to the batter.

How can I make the glaze thicker?

To make a thicker glaze, add more powdered sugar to your mix. Start with 1 cup of powdered sugar and add milk gradually until you reach the desired consistency.

Why is my cake dense?

A dense cake can result from overmixing the batter or adding too much liquid. Ensure you mix the ingredients just until combined and measure liquids accurately.

Can I make this cake in advance?

Yes, Cranberry Crumb Cake can be made in advance. You can bake it a day before, allow it to cool completely, and store it covered at room temperature. Drizzle the glaze just before serving.

Is this cake suitable for freezing?

Absolutely! You can freeze the cake after it has cooled. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. To serve, thaw it overnight in the refrigerator.

With its delightful tartness, moist texture, and crunchy topping, Cranberry Crumb Cake is sure to put a smile on everyone’s face. Follow this simple guide, and you’ll have a delicious cake that is perfect for any occasion. Enjoy baking and indulging in this seasonal treat!

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