Cranberry Crumb Cake is made with fresh cranberries and crumb topping! The cake is perfect for breakfast or snack and is a great addition to your holiday gathering.
Let’s end the week with something sweet. You know me, I love berries. It doesn’t matter if it is the middle of summer or the middle of winter, I can always find an excuse to enjoy fresh berries. For the fall, winter and holiday season, you can’t get better berries than fresh cranberries. Cranberry breakfast cake with crumb topping and glaze is a great way to end the week and start the weekend. With a sweet flavor that everyone will love, this cake is perfect to serve to guests visiting your home during the season.
For this recipe I used the square cake pan from my KitchenAid Nonstick 5-piece bakeware set, KitchenAid 7-Speed Hand Mixer and Rodelle vanilla extract. I frequently use Rodelle products including their extracts and cocoa powder and always achieve great results. During the holiday season, I bake all season long and the Rodelle extracts add flavor to bread, cake, cookies and more.
Go ahead, bake yourself a cake that the entire family will enjoy. Everyone loves an excuse to eat cake for breakfast, right? With an abundance of fresh cranberries available you can’t go wrong with this crumb cake.
Cranberry Crumb Cake
For the cake:
- 2 cups fresh cranberries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 2 teaspoons freshly grated lemon zest
- ¾ cup + 2 tbsp. sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup pecans finely chopped
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
For the glaze:
- 1 cup confectioners' sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees. Grease a 9-inch square baking dish or cake pan with butter.
- In a small bowl, toss the cranberries with ¼ cup of flour; set aside. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
- In another small bowl, combine the ingredients for the crumb topping (flour through butter); set aside.
- Using an electric hand mixer or stand mixer, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
- Spread batter into greased baking dish and sprinkle batter with crumb topping, crumbling with your hands to make large chunks. Bake for 35 to 45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10 to 15 minutes.
- To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over cake. Cut into square slices and serve or store in a sealed container for up to 2 days.
Nutrition InformationCalories: 374, Fat: 15g, Saturated Fat: 7g, Cholesterol: 45mg, Sodium: 215mg, Potassium: 155mg, Carbohydrates: 56g, Fiber: 1g, Sugar: 33g, Protein: 4g, Vitamin A: 405%, Vitamin C: 2.6%, Calcium: 63%, Iron: 1.5%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
I created this post in partnership with KitchenAid and Rodelle. Thank you for helping support brands that I love!