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Cranberry Crumble Cake

A delightful dessert combining tart cranberries and a sweet, buttery crumble topping, perfect for family gatherings and holiday celebrations.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 cups all-purpose flour Ensure you measure correctly for the right texture.
  • 1 tablespoon baking powder This is what gives your cake that light, airy lift.
  • 1/2 teaspoon kosher salt Balances the sweetness.
  • 1 cup unsalted butter, room temperature Makes mixing easy! Preferably use Irish butter for rich flavor.
  • 2 cups granulated sugar Adjust according to the tartness of your cranberries.
  • 4 large eggs, room temperature Bringing eggs to room temp helps better incorporate them.
  • 1 cup whole milk A necessary ingredient for moisture, opt for organic if possible.
  • 1/4 cup vegetable oil Can substitute with melted coconut oil.
  • 2 teaspoons vanilla extract Look for pure vanilla extract for the best flavor.
  • 2 cups fresh cranberries Use fresh for the right tartness; frozen can work if fresh are not available.
For the crumble topping
  • 1/3 cup brown sugar Light or dark depending on preference, adds depth to the crumble.
  • 1/4 cup all-purpose flour For the crumble topping to help it clump together.
  • 1/2 teaspoon ground cinnamon Adds warmth and spice to complement the cranberries.
  • 3 tablespoons unsalted butter, cold Keeping this cold when making the crumble ensures the best texture.
For the glaze
  • 1 cup confectioners' sugar For the icing drizzle on top.
  • 2 to 3 tablespoons whole milk Adjust for your desired icing thickness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with baking spray.
  2. In a large bowl, whisk together the flour, baking powder, and salt until fully combined.
  3. In a stand mixer, cream the room temperature butter and granulated sugar on medium speed until light and fluffy.
  4. One at a time, add the eggs, mixing well after each addition. Then add in the milk, oil, and vanilla extract.
  5. Gradually mix in the dry ingredients until just incorporated.
  6. Gently fold in the fresh cranberries.
  7. Pour the batter into the prepared pan and smooth it out.
Crumble Preparation
  1. In a medium bowl, combine the brown sugar, flour, and cinnamon. Use a pastry cutter or your fingers to work in the cold butter until the mixture resembles coarse crumbs.
  2. Evenly distribute the crumble topping over the batter.
Baking
  1. Place the cake in the oven and bake for 50 to 55 minutes.
  2. Let the cake cool slightly in the pan.
  3. For the glaze, whisk together the confectioners' sugar and milk until achieving desired consistency. Drizzle over the warm cake, slice, and serve.

Notes

Aim to use high-quality ingredients for the best flavor. If you can, choose organic, especially for items like butter and eggs.