Cranberry Crumb Cake
Why Make This Recipe
Cranberry Crumb Cake is a delightful dessert that you can enjoy at any time of the year. The combination of tart cranberries and a soft, buttery cake makes for a perfect treat, whether you’re looking for a snack or a dessert to impress guests. This cake is especially popular during the fall and winter months, when cranberries are in season and festive gatherings are plentiful.
Also, this recipe is easy to follow, using simple ingredients that are often found in your pantry. It’s great for bakers of all skill levels, whether you’re a beginner or an experienced home cook. The hint of cinnamon and brown sugar adds a warm, cozy flavor to the crumbly top, making it delicious and inviting. Plus, it’s versatile enough to serve on its own or with a scoop of ice cream or a dollop of whipped cream.
The real beauty of this Cranberry Crumb Cake lies in its balance of sweet and tart flavors. The cranberries provide a refreshing tang that contrasts beautifully with the sweetness of the cake and glaze, creating a layered taste experience that leaves you wanting more.
How to Make Cranberry Crumb Cake
Making Cranberry Crumb Cake is quite straightforward. Here is a step-by-step guide to help you bake this delightful treat.
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 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)
Directions
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Preheat the Oven: Start by preheating your oven to 350°F (175°C) and grease a 9-inch round cake pan. This will prevent the cake from sticking to the sides and bottom after baking.
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Cream the Butter and Sugars: In a mixing bowl, take the softened butter, granulated sugar, and brown sugar. Use a mixer to cream them together until the mixture is light and fluffy. This step is important as it helps to incorporate air into the batter, making the cake light.
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Add the Eggs: Next, crack the eggs into the bowl, adding them one at a time. Make sure to mix well after each addition. This ensures that the eggs are evenly distributed throughout the mixture for better texture and flavor.
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Stir in Vanilla: After incorporating the eggs, pour in the vanilla extract and mix until it’s combined. Vanilla adds a lovely depth of flavor to your cake.
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Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the baking powder and soda throughout the flour and ensures that your cake rises properly.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture. It’s best to do this in batches to prevent the flour from flying everywhere. Alternate between adding the dry ingredients and pouring in a splash of milk, mixing until just combined. You want the batter to be smooth, but over-mixing can lead to a tough cake.
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Fold in the Cranberries: Gently fold in the fresh cranberries, being careful not to mash them. This will maintain their shape and burst of flavor in the cake.
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Pour into the Pan: Once the batter is ready, pour it into the prepared cake pan, smoothing the top with a spatula.
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Make the Crumb Topping: In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the cake batter. This will create a crunchy crumb topping that contrasts nicely with the softness of the cake.
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Bake: Place the cake in the oven and bake for 35-40 minutes. It’s done when a toothpick inserted into the center comes out clean. Keep an eye on it to avoid over-baking, which can lead to a dry cake.
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Prepare the Glaze: While the cake is cooling, prepare the glaze by whisking together powdered sugar and milk in a bowl until it’s smooth. Adjust the thickness by adding more powdered sugar or milk as needed.
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Glaze the Cake: Once the cake has cooled down, drizzle the glaze over the top using a spoon or a squeeze bottle. This adds a sweet touch that perfectly complements the tart cranberries.
How to Serve Cranberry Crumb Cake
Cranberry Crumb Cake can be enjoyed warm or at room temperature. You can serve it plain, showcasing its rich flavors, or add a few extra touches to elevate your dessert experience. For a festive touch, serve with a scoop of vanilla ice cream or some freshly whipped cream on the side. Adding a sprinkle of extra cinnamon or a few whole cranberries on top can enhance the presentation and flavor.
This cake is also a delightful option for brunch. Pair it with coffee or tea, and you have a wonderful morning treat. Be sure to cut it into squares or slices for easy serving. Everyone will love reaching back for seconds!
How to Store Cranberry Crumb Cake
To keep your Cranberry Crumb Cake fresh, store any leftovers in an airtight container at room temperature. It should stay good for about 3 to 4 days. If you live in a humid environment, consider refrigerating the cake to maintain its texture and flavor.
For longer storage, you can freeze the Cranberry Crumb Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months in the freezer. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight. Reheat individual slices in the microwave for a few seconds to enjoy warm.
Tips to Make Cranberry Crumb Cake
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Use Fresh Cranberries: Fresh cranberries are best in this recipe for their tart flavor and juicy texture. If you can’t find fresh ones, you can use frozen cranberries. Just be sure to thaw and drain them thoroughly before adding them to your batter.
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Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start mixing. This helps create a smoother mixture and better consistency in your cake.
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Don’t Over-Mix: When combining the wet and dry ingredients, mix until just combined. Over-mixing can result in a dense cake.
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Experiment with Flavor: If you’re a fan of citrus, adding the zest of an orange or lemon can brighten the flavor profile even more.
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Add Nuts: Consider adding a handful of chopped walnuts or pecans to the batter for an added crunch and nuttiness.
Variation
While this Cranberry Crumb Cake is delicious as it is, there are several variations you can try. Here are a few ideas to inspire your creativity:
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Orange Cranberry Cake: Add the zest of one orange to the batter. The citrus flavor pairs wonderfully with the tart cranberries.
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Chocolate Chip: Stir in a cup of semi-sweet chocolate chips for a sweet and rich contrast to the tart cranberries.
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Spiced Variations: Add spices like nutmeg or allspice along with the ground cinnamon for a more complex flavor.
FAQs
Can I use dried cranberries instead of fresh ones?
You can use dried cranberries, but they will give a different texture and taste. If using dried cranberries, consider soaking them in hot water for about 10 minutes to plump them up before adding them to the batter.
What can I substitute for brown sugar in this recipe?
If you don’t have brown sugar on hand, you can use granulated sugar instead. However, the cake may be slightly less moist and flavorful. To mimic brown sugar, you can mix white sugar with a small amount of molasses.
Can I make this cake gluten-free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it’s suitable for baking, and you’ll get a similar texture in your cake.
How can I tell when my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), then the cake is done. If it has wet batter clinging to it, it needs more time in the oven.
Can I double this recipe?
Absolutely! You can double the ingredients and bake in a larger cake pan, or divide the batter between two pans for a layered cake. Just remember to adjust the baking time, as larger cakes may take longer to bake through.
Enjoy your delicious Cranberry Crumb Cake with family and friends! This simple recipe is not only a great treat for gatherings, but it can also become a regular on your dessert table whenever you crave something sweet and tangy. Happy baking!
