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This cranberry crumb cake comes together in about an hour and delivers the perfect balance of tart cranberries and buttery crumb topping.
When the holiday season rolls around, I always find myself craving a bright, tart cranberry bake that feels just right for breakfast or an afternoon treat. My grandma always had a crumb cake or coffee cake sitting out when we came to visit, and this one gives me that same warm, easy grab breakfast feeling.
This cranberry crumb cake has a soft, moist cake base, a thick layer of buttery crumbles, and pops of fresh cranberries that keep each bite from feeling too sweet. I love serving it warm with coffee while everyone hangs out in the kitchen. It is simple, reliable, and always a crowd pleaser.
Why You’ll Love This Cranberry Crumb Cake
- Easy to make with simple dry ingredients and pantry staples.
- Fresh cranberries add bright tart flavor that balances the sweetness of the crumb topping.
- The buttery crumb layer bakes into a tender crumb that feels special without extra effort.
- Perfect for the holiday season, weekend baking, or serving at a relaxed holiday brunch.
- Stays moist for days and reheats beautifully, making it great for sharing or gifting.
Ingredients You’ll Need
Here’s what you will need to make this simple coffee cake style treat.
Fresh cranberries: Bring a pop of tart flavor that pairs perfectly with the sweet cake. Fresh works best, but frozen can be used without thawing.
All purpose flour: Provides structure and gives the cake its soft, tender crumb.
Baking powder: Helps the batter rise and keeps the cake light.
Kosher salt: Balances the sweetness and brings out the cranberry flavor.
Unsalted butter: Use at room temperature so it creams smoothly. Melted butter is used for the crumb topping.
Lemon zest: Adds a little brightness that complements the tart cranberries.
Sugar: Sweetens the cake and helps brown the crumb topping.
Egg: Binds the cake and helps create a moist cake texture.
Vanilla extract: Adds warm flavor and rounds out the sweetness.
Buttermilk: Keeps the cake moist and tender without making it heavy.
Crumb topping ingredients: Flour, pecans, brown sugar, white sugar, cinnamon, and melted butter come together to create buttery crumbles that bake into a thick, sweet topping.
Glaze: Powdered sugar, milk, and vanilla extract whisk into a smooth sweet vanilla glaze that finishes the cake..
How to Make Cranberry Crumb Cake
- Prepare the pan: Grease a 9 inch square pan with butter or line it with parchment paper and a small overhang for easy removal.
- Prep the cranberries: Toss the fresh cranberries with a little flour so they stay suspended in the cake batter.
- Mix the dry ingredients: In a medium bowl, whisk together the remaining flour, baking powder, and salt.
- Make the crumb topping: In a separate bowl, stir together the flour, sugars, pecans, and cinnamon. Add the melted butter and mix until buttery crumbles form.
- Cream the butter and sugar: Use an electric mixer on medium speed to beat the butter, lemon zest, and sugar until light and fluffy. Add the egg and vanilla and mix until combined.
- Build the batter:
- Add half of the flour mixture.
- Pour in the buttermilk.
- Add the remaining dry ingredients. Mix on low speed just until combined, then fold in the tart cranberries.
- Assemble the cake: Spread the cake batter into the prepared pan and scatter the crumb topping evenly over the top.
- Bake: Bake until the top is golden and a cake tester comes out with a few moist crumbs. Let the cake cool slightly before glazing.
Expert Tips & Substitutions
- Add citrus brightness: Add a little orange zest to the batter or crumb topping.
- Make it richer: Swap part of the buttermilk for sour cream or greek yogurt.
- Use leftover cranberry sauce: Swirl leftover cranberry sauce lightly into the batter for added sweetness.
- Easier slicing: Line the pan with parchment overhang so the cake lifts out cleanly.
Storing & Making Ahead
Store leftovers in an airtight container at room temperature for up to two days.
To freeze, wrap the cooled cake in plastic wrap then in aluminum foil and freeze for up to two months. Thaw at room temperature and add the glaze right before serving.
You can also bake the cake a day ahead and keep covered until ready to serve.
FAQs
- Can I use frozen cranberries instead of fresh? Frozen cranberries work well and keep their tart flavor. Do not thaw them because they release too much moisture. Add them straight from the freezer and toss in a little flour to prevent sinking. They may add a couple extra minutes to the bake time.
- Why is my cranberry crumb cake dry or crumbly? Dry cake usually comes from overbaking or too much flour. Bake only until a cake tester shows a few moist crumbs. Room temperature butter and eggs help keep the crumb tender. Mix gently once the dry ingredients go in to avoid toughness.
- How do I keep the crumb topping from sinking? A thicker batter helps the crumb topping stay on the surface. Keep the crumb mixture in various sized pieces and press it on gently. Baking on the center rack helps the sugary topping set before it melts into the cake.
- Can I make this cranberry crumb cake ahead for the holiday season? Yes, this cake is great for making ahead. Once cooled, wrap tightly in plastic wrap or store in an airtight container for up to two days. It also freezes well for up to two months. Add the sweet vanilla glaze after thawing so it stays smooth.
- What pan works best for this recipe: square pan, springform pan, or cake pan? A 9 inch square pan gives the best height and even crumb topping. A springform pan also works well and makes slicing easy when lined with parchment. A standard cake pan is fine but may need extra nonstick spray to prevent sticking.
Similar Recipes
Try these other handheld breakfast treats that are perfect for busy mornings or snacking while you sip your coffee:
- Peach Bars
- Raspberry Coffee Cake
- Strawberry Scones
- Easy Apple Crumb Bars with Oat Crumble
- Easy Chocolate Chip Banana Bread
- Coffee Cake Muffins with Sour Cream
Enjoyed this cranberry crumb cake? Leave a quick review and tell us how yours turned out!
Easy Cranberry Crumb Cake with Vanilla Glaze
Ingredients
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
Instructions
- 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.
Notes
- Leftover cake stays fresh in an airtight container for up to two days.
- Reheat slices in the microwave for a few seconds to revive the tender crumb.
- Freeze without glaze for best results.
- More help: For detailed tips, spice guidance, and step by step photos, scroll back up to the full post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
