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Cranberry Crumble Cake

A delightful cake featuring a perfect balance of tart cranberries and sweet, crumbly topping that evokes warm familial memories.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Brunch, Dessert, Snack
Cuisine: American, Homemade
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 cups all-purpose flour King Arthur Flour recommended for quality.
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter Softened to room temperature; Kerrygold recommended.
  • 2 cups granulated sugar
  • 4 large eggs At room temperature.
  • 1 cup whole milk Organic milk recommended for richer taste.
  • 1/4 cup vegetable oil Can substitute with canola oil.
  • 2 teaspoons vanilla extract Vanilla bean paste can elevate the flavor.
  • 2 cups fresh cranberries Choose the plumpest ones for juiciness.
For the Crumble Topping
  • 1/3 cup brown sugar Packed.
  • 1/4 cup all-purpose flour For the crumble.
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter Cold and cut into small pieces.
For the Glaze
  • 1 cup confectioners’ sugar
  • 2 to 3 tablespoons whole milk Adjust for drizzling consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together the flour, baking powder, and kosher salt until well combined. Set aside.
  3. In a stand mixer, cream the softened butter and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy.
  4. Add the eggs one by one, mixing well after each addition. Pour in the whole milk, vegetable oil, and vanilla extract, mixing on low speed until just blended.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low until just incorporated. Avoid overmixing.
  6. Gently fold in the cranberries with a spatula until evenly distributed.
Crumble Preparation
  1. Pour the batter into the prepared baking dish, spreading it evenly.
  2. In a separate bowl, mix together brown sugar, flour, and cinnamon for the crumble. Incorporate cold butter until it resembles coarse crumbs.
  3. Sprinkle the crumble mixture evenly over the cake batter.
Baking
  1. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick comes out mostly clean.
  2. While baking, whisk together confectioners' sugar and 2 tablespoons of milk for the glaze. Adjust consistency if necessary.
  3. Once baked, let it cool slightly before drizzling the glaze over top. Slice and serve warm or at room temperature.

Notes

Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Can freeze slices for up to 2 months.