CRANBERRY CRUMB CAKE
With their pleasant tang and gorgeous color, cranberries take this brunch staple to the next level. Here, they're nestled in a sour cream cake batter that's topped with a butter crumb, and cook down to add the perfect burst of sour. You can use fresh cranberries or berries that have been frozen and thawed, but note that the cooking time will vary depending on which you use. Lastly, while cranberries make this cake especially nice for fall and winter, blueberries, raspberries or blackberries would be excellent in the summer.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 4h
Yield 24 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
- In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
- Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
- Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
- Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
- Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.
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Dawood Faraz
[email protected]This cake was a disappointment. It was dry and lacked flavor.
Samira Musah
[email protected]This recipe is a keeper! I will definitely be making this cake again and again.
Rehan Tervels
[email protected]The cake was a bit dry, but the crumb topping was delicious.
Anis Nisar
[email protected]This cake was a little too sweet for my taste, but my family loved it.
Tifashe Ayodeji
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for cranberry crumb cake.
Stephanie Marquez
[email protected]I love that this recipe uses fresh cranberries. It gives the cake a tart and tangy flavor.
Amir Sufyan
[email protected]This was the perfect cake to bring to my friend's baby shower.
Md Ashifur Rahman
[email protected]I made this cake for a bake sale and it was a huge success! Everyone loved it.
Mudasir Rajper
[email protected]Followed the recipe exactly and the cake turned out great! The crumb topping was especially delicious.
Saidi Abdule
[email protected]This cranberry crumb cake was a hit at my holiday party! The cake was moist and flavorful, and the crumb topping was perfectly crunchy. I will definitely be making this again.