Here’s a cozy, tart–sweet Cranberry Crumble Cake that’s buttery, moist, and topped with a golden crumble. Perfect for holidays, breakfast, or with coffee any time!
Cranberry Crumble Cake
Ingredients
Cake Batter
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ½ cup sour cream or plain yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 cups fresh or frozen cranberries (no need to thaw)
- Optional: zest of 1 orange (highly recommended!)
Crumble Topping
- ¾ cup all-purpose flour
- ½ cup sugar (white or brown)
- ½ cup cold butter, cubed
- Pinch of salt
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease an 8×8 or 9×9 baking pan (or line with parchment).
2. Make the crumble topping
- In a bowl, mix flour, sugar, and salt.
- Cut in the cold butter using a fork or your fingers until the mixture forms coarse crumbs.
- Refrigerate while you make the batter.
3. Make the cake
- Beat butter and sugar together until light and fluffy.
- Add eggs one at a time.
- Mix in sour cream and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry mixture to the wet ingredients.
- Fold in cranberries and optional orange zest.
4. Assemble
- Spread cake batter into the prepared pan.
- Sprinkle crumble topping evenly over the batter.
5. Bake
- Bake 45–55 minutes, or until the top is golden and a toothpick comes out clean.
Let cool before slicing so the crumble sets.
Serving Suggestions
- Dust with powdered sugar.
- Serve warm with vanilla ice cream or whipped cream.
- Drizzle with orange glaze (powdered sugar + orange juice).
Variations
- Add ½ cup chopped walnuts or pecans to the crumble.
- Use blueberries or raspberries instead of cranberries.
- Add a cream cheese swirl for a richer cake.
If you want, I can give you Cranberry Orange Loaf, Cranberry Coffee Cake Muffins, or a Cranberry Cheesecake Crumble Bars version!
