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Cranberry Crumb Cake

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A delightful dessert that balances sweetness with a tart kick from fresh cranberries, 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
  • 1/2 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 butter and granulated sugar in a mixing bowl for 2-3 minutes.
  3. Add eggs one at a time, then add vanilla extract, mixing well.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually combine the dry ingredients with the wet mixture, alternating with the milk until just combined.
  6. Gently fold in the cranberries.
  7. In a separate bowl, mix brown sugar, oats, remaining flour, and cinnamon to create the crumb topping.
  8. Pour the cake batter into the pan and sprinkle the crumb topping evenly over it.
  9. Bake for 40-45 minutes, until a toothpick comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes, then glaze with the powdered sugar and milk mix before serving.

Notes

Serve warm or at room temperature, and consider topping with whipped cream or ice cream for added indulgence.

Nutrition

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