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Cranberry Crumb Cake

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A delightful blend of sweet and tart flavors with fresh cranberries and a crumbly topping, 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. In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with a splash of milk until just combined.
  6. Fold in the cranberries gently.
  7. Pour the batter into the prepared cake pan, smoothing the top, and sprinkle with the brown sugar and cinnamon mixture.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  9. While the cake cools, whisk together powdered sugar and milk to make the glaze.
  10. Drizzle the glaze over the cooled cake and let it set before serving.

Notes

For best results, use fresh cranberries. This cake can also be made ahead of time and stored properly.

Nutrition

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