Here’s a delicious, easy-to-make recipe for Cranberry Crumble Cake—perfectly tart cranberries with a sweet, crumbly topping:
🍰 Ingredients (8–10 servings)
For the Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup fresh or frozen cranberries
For the Crumble Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter, cold and diced
- ½ teaspoon cinnamon (optional)
🧑🍳 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch pan or line with parchment paper.
2. Make the Cake Batter
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla extract.
- Alternate adding dry ingredients and yogurt, mixing until just combined.
- Gently fold in cranberries.
3. Make the Crumble Topping
- In a small bowl, combine flour, brown sugar, and cinnamon.
- Cut in cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
4. Assemble the Cake
- Pour the cake batter into the prepared pan and evenly sprinkle the crumble topping over it.
5. Bake
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve
- Let cool slightly before slicing.
- Optional: dust with powdered sugar or serve with whipped cream or vanilla ice cream.
💡 Tips
- Toss cranberries in a little flour before folding in to prevent them from sinking.
- Frozen cranberries work fine; no need to thaw.
- For added flavor, add 1 teaspoon orange zest to the batter.
If you want, I can also make a mini muffin version of this Cranberry Crumble Cake, perfect for quick breakfasts or snack-sized portions.
Do you want me to make the mini muffin version?
