Best 9 Cranberry Crumb Cake Recipes

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Indulge in the delightful flavors of a classic Cranberry Crumb Cake, a delectable treat that combines the tangy sweetness of cranberries with a buttery crumb topping. This recipe is a delightful blend of textures, with a moist and fluffy vanilla cake base, a layer of tart and juicy cranberries, and a crispy, buttery crumb topping that adds a touch of crunch. Perfect for any occasion, this cake is a delightful addition to your baking repertoire. With just a few simple steps, you can create a homemade masterpiece that will impress your family and friends. This article provides two variations of the Cranberry Crumb Cake recipe: a classic version and a gluten-free version, ensuring that everyone can enjoy this delightful treat.

Here are our top 9 tried and tested recipes!

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING



Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping image

Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.

Provided by Bibi

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h25m

Yield 14

Number Of Ingredients 18

½ cup light brown sugar
½ cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup cold unsalted butter
½ cup chopped pecans, or to taste
3 ⅔ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
½ cup brown sugar
¾ cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 ¼ cups whole milk
2 cups chopped fresh cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  • Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
  • Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
  • Combine flour, baking powder, and salt for cake in a large bowl.
  • Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
  • Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

Nutrition Facts : Calories 518 calories, Carbohydrate 69.7 g, Cholesterol 91 mg, Fat 24.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 13.1 g, Sodium 258.2 mg, Sugar 38.8 g

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

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

1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
2 1/2 cups/320 grams all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/4 cups/250 grams granulated sugar
1 tablespoon freshly grated orange zest (from 1 or 2 oranges)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup/240 milliliters full-fat sour cream, at room temperature
3 cups/340 grams fresh or unthawed frozen cranberries
1 1/2 cups/190 grams all-purpose flour
1 cup packed/220 grams light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), melted

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.

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

This cranberry cake is light, easy to prepare and goes great with a cup of coffee. The flavor of cranberry comes through in every sweet-tart bite...and the streusel topping looks so pretty. -Sue Ellen Smith of Philadelphia, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup fat-free milk
1 tablespoon orange juice
1 tablespoon canola oil
1/4 teaspoon almond extract
2 cups fresh or frozen cranberries, chopped
TOPPING:
1/4 cup all-purpose flour
3 tablespoons sugar
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Spoon into an 8-in. square baking dish coated with cooking spray. Combine cranberries and remaining sugar; spoon over batter., For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries. Bake at 375° for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 212 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

The perfect dessert for late fall, when fresh cranberries are plentiful. From Good Food Magazine October 1988

Provided by JackieOhNo

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup dark brown sugar (packed)
6 tablespoons unsalted butter, cold, cut into 6 pieces
1/2 teaspoon grated nutmeg
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cold, cut into 6 pieces
2/3 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries

Steps:

  • Heat oven to 400 degrees. Butter 9-inch square baking pan.
  • Prepare topping: Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended. Transfer to small bowl.
  • Prepare cake: Put flour, sugar, baking powder, baking soda, cinnamon, and salt in food processor and process until mixed. Add butter and pulse jut until mixture resembles coarse crumbs.
  • Whisk buttermilk, eggs, and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand.
  • Pour batter into buttered pan and sprinkle crumb topping evenly over top.
  • Bake cake until wooden pick inserted in center comes out clean, about 45 minutes. Cool completely on wire rack.

CRANBERRY LEMON CRUMB CAKE



Cranberry Lemon Crumb Cake image

Make and share this Cranberry Lemon Crumb Cake recipe from Food.com.

Provided by grandma2969

Categories     Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

18 1/4 ounces lemon cake mix
1 cup sour cream
3 large eggs
1/3 cup vegetable oil
1 teaspoon lemon zest
1 1/2 cups dried cranberries, coarsely chop
2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, melted
1/4 cup dried cranberries, finely chopped
confectioners' sugar, for dusting

Steps:

  • Heat oven to 350*.Coat a 13x9" baking pan with nonstick cooking spray -- set aside.
  • to prepare the cake: combine cake mix, sour crea,m, eggs, vegetable oil and lemon zest in a large bowl -- beat on low speed for 30 seonds then on medium high for 2 minutes. Fold in 1 1/2 cups of cranberries -- pour batter into prepared baking pan --
  • bake at 350* for 30 minutes.
  • meanwhile, make topping: in a medium sized bowl, whisk together the flour, browm sugar, cinnamon and nutmeg and salt. stir in butter until mixture is moistened and starts to clump together.carefully remove the cake from the oven -- sprinkle crumb evenly over the top -- scatter with remaining cranberries and then return to the oven and bake at 350* for an additional 20 minutes -- remove pan to wire rack and cool completely --
  • dust lightly with confectioners' suar and cut into 16 squares.

Nutrition Facts : Calories 414.7, Fat 21.1, SaturatedFat 8.8, Cholesterol 69.5, Sodium 336.8, Carbohydrate 52.7, Fiber 1.4, Sugar 27.8, Protein 4.8

CRUMB-TOPPED CRANBERRY CAKE



Crumb-Topped Cranberry Cake image

This dessert has something for everyone-moist yellow cake, cream cheese filling and cranberry-coconut topping. Serve it at breakfast, lunch and dinner!-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

2 cups plus 2 tablespoons all-purpose flour
2/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 package (8 ounces) cream cheese, divided
2 eggs
3/4 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup whole-berry cranberry sauce
TOPPING:
6 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs. , In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside., In a small bowl, beat remaining cream cheese until fluffy. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over the top. , Bake 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 323 calories, Fat 14g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE



Gluten-Free Pear-Cranberry Crumb Cake image

Provided by Silvana Nardone

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

1/2 cup pecans, chopped
1/2 cup coconut sugar
1/4 cup semisweet chocolate chips
2 teaspoons Gluten-Free Flour Blend, recipe follows
1 teaspoon ground cinnamon
1 cup Gluten-Free Flour Blend, recipe follows
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
1/2 cup finely ground coconut sugar
1/2 cup unflavored coconut oil or non-hydrogenated canola oil
2 teaspoons pure vanilla extract
1 pear, peeled, cored and cut into 1/2-inch pieces
1 cup fresh cranberries
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

Steps:

  • For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
  • For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
  • In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
  • In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

CRANBERRY-APPLESAUCE CRUMB CAKE



CRANBERRY-APPLESAUCE CRUMB CAKE image

Yield 12 squares

Number Of Ingredients 18

Fruit Sauce
1/2 c chunky applesauce
1 12-oz bag fresh cranberries
3/4 c sugar
1/2 tsp ground cinnamon
Topping
1/3 c all-purpose flour
2/3 c packed light brown sugar
4 T unsalted butter, at room temperature
Cake
1 1/2 sticks unsalted butter
2 c granulated sugar
2 eggs
2 tsp vanilla
2 2/3 c all-purpose flour
3 tsp baking powder
1 tsp salt
1 c milk

Steps:

  • 1. Preheat the oven to 350. Lightly butter and flour a 13 x 9-inch baking pan. 2. Prepare the fruit sauce: Combine the applesauce, cranberries, sugar, and cinnamon in a saucepan and bring to a simmer over medium-high heat. SImmer, stirring frequently, just until the cranberries begin to pop open, about 5 minutes. Remove from heat and set aside to cool. 3. Prepare the topping: In a mixing bowl, stir the flour with the brown sugar. Using the tines of a fork, cut in the butter to form coarse crumbs. Set aside. 4. Prepare the cake: In a large mixing bowl, cream the butter and sugar together with an electric mixed on hight speed until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla. 5. In another bowl, whisk together the flour, baking powder, and salt. Add this to the creamed mixture in batches, alternating with the milk, and blend until smooth. 6. Spread the batter in the prepared pan, and spread the cooled cranberry applesauce evenly on top. Sprinkle with the topping, and bake until bubbling hot and crisp, about 40-45 minutes. Remove from oven and cool completely in pan. If preparing a day ahead, wrap well and refrigerate.

CRANBERRY CRUMB CAKE



Cranberry Crumb Cake image

The aroma of this quick and easy cake will make your mouth water. I think it is the almond extract in it that really makes it a winner. And hot out of the oven it is delicious.

Provided by Bonnie Glazier

Categories     Cakes

Time 20m

Number Of Ingredients 14

1 c all purpose flour
1/2 c sugar plus 1/3 cup sugar, divided
2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1/2 c 2% milk
1 Tbsp orange juice
1 Tbsp vegetable oil
1/4 tsp almond extract
2 c cranberries, fresh or frozen
TOPPING
1/4 c all-purpose flour
3 Tbsp sugar
2 Tbsp cold butter

Steps:

  • 1. Preheat oven to 375 degrees and spray an 8" square baking dish with nonstick cooking spray.
  • 2. In a large bowl, combine the flour, 1/2 cup sugar, baking powder and salt.
  • 3. Combine the egg, milk, orange juice, oil and extract; stir into dry ingredients. Pour into baking dish.
  • 4. Combine cranberries and remaining 1/3 cup sugar; spoon over batter.
  • 5. For the topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries.
  • 6. Bake at 375 degrees for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers, if you have any.

Tips:

  • Use fresh cranberries: Fresh cranberries have a brighter flavor and more vibrant color than frozen cranberries. If you only have frozen cranberries, thaw them completely before using.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Spread the batter evenly in the pan: This will help the cake bake evenly.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to tell if the cake is done.
  • Let the cake cool completely before frosting: This will help the frosting set properly.

Conclusion:

This cranberry crumb cake is a delicious and festive dessert perfect for autumn and winter gatherings. The tartness of the cranberries pairs perfectly with the sweet crumb topping. This cake is sure to be a hit with everyone who tries it.

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