Tart, fresh cranberries are layered between a soft, lightly-crumbled vanilla cake and a holiday-spiced streusel in this Cranberry Crumb Cake.
This cranberry crumb cake ticks all the boxes for the "sweet" course of holiday brunch.
Fresh cranberries are better for this cake, but you can certainly use frozen, defrosted cranberries
Ingredients for Cranberry Crumb Cake – For Cake: – 2 cups (250 grams) all purpose flour – 1 tsp baking powder – tsp baking soda – tsp salt – cup (113 g) unsalted butter softened at room temperature – cup (150 g) granulated sugar – 2 large eggs (100 grams) – 1 1/2 teaspoons pure vanilla extract – cup (170 grams) buttermilk – 1 cups (150 g) fresh cranberries – For Crumb Topping: – cup (62 grams) flour – cup (50 grams) granulated sugar – tsp cinnamon – tsp nutmeg – 3 tablespoons (42 grams) cold and grated unsalted butter
Servings - 10, Preparation Time - 30 mins, Cooking Time - 45 mins, Type - Crumb Cake
If you don't have buttermilk, you can substitute an equal amount of sour cream or full-fat Greek yogurt
You can also use frozen cranberries, but be sure to thaw and drain them completely first to avoid adding too much moisture to the cake.
The cake can be kept tightly wrapped at room temperature for up to a day. It will keep in the fridge for 5 days.