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Cranberry Crumb Cake is made with fresh cranberries and streusel topping! The cake is perfect for breakfast or snack.

Cranberry Crumb Cake

Yield: 12 servings
Prep Time: 15 mins
Cook Time: 45 mins
Cooling Time: 15 mins
Total Time: 1 hr 15 mins
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.
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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.


Serving: 0g, Calories: 374kcal, Carbohydrates: 56g, Protein: 4g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 45mg, Sodium: 215mg, Potassium: 155mg, Fiber: 1g, Sugar: 33g, Vitamin A: 405IU, Vitamin C: 2.6mg, Calcium: 63mg, Iron: 1.5mg
Course: Breakfast, Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.