Table of Contents: Cranberry Crumb Cake
Cranberry Crumb Cake
There’s something magical about the first bite of a warm, golden crumb cake—especially when it’s layered with tart cranberries and crowned with a buttery, sweet cranberry streusel cake topping. This Cranberry Crumb Cake is more than just a dessert; it’s a celebration on a plate. Whether you’re serving it at a festive brunch, gifting it over the holidays, or enjoying it with morning coffee, this recipe brings brightness and comfort to every season. With fresh cranberries, a hint of orange zest, and a luscious sour cream cake base, it’s the ultimate holiday cranberry dessert and breakfast crumb cake rolled into one.
Introduction: Cranberry Crumb Cake
Waking up to the aroma of cinnamon, brown sugar, and baked berries is one of life’s simple joys—and this Cranberry Crumb Cake delivers that magic in every slice. The bright pop of fresh cranberries balances the sweetness of maple syrup and dark brown sugar, while the tender, moist sour cream cake base feels like a warm hug from your favorite family gathering. It’s a showstopper that’s easier to make than it appears, perfect for both novice bakers and seasoned chefs.
This recipe shines during the holidays—think Thanksgiving morning or Christmas brunch—but it’s also a comforting easy comfort food for family dinners or a special weekend treat. The beauty lies in its versatility: serve it warm with a dusting of powdered sugar, pair it with eggnog pancakes, or enjoy leftovers with a dollop of whipped cream. As a holiday cranberry dessert, it stands out with its vibrant color and bold, balanced flavor profile.
What makes this crumb cake so craveable? The generous cranberry streusel topping—crispy, buttery, and slightly salty—migles perfectly with the soft, rich cake beneath. It’s not just a topping; it’s a full-on flavor layer. And thanks to the use of fresh cranberries instead of dried, each bite bursts with juicy acidity that cuts through the richness. Whether you’re hosting for eight or simply treating yourself, this breakfast crumb cake offers elegance with ease.
Alternate Names & Variations
This beloved treat goes by many names and has countless variations depending on region and season. You might hear it called:
– Cranberry Streusel Cake (especially in Northeast U.S. bakeries)
– Tart Berry Crumb Bar (for a more rustic, bar-style version)
– Maple Cranberry Buckle (a close cousin with a denser batter)
– Thanksgiving Crumb Cake (a popular nod to its holiday appeal)
For variations, consider adding walnuts or pecans to the streusel for crunch, or folding in diced apples for a fall twist. You can also turn it into a lemon-glazed cranberry crumb cake for extra brightness—lemon zest in the batter and a drizzle on top. This cranberry streusel cake base is remarkably forgiving, making it ideal for seasonal spin-offs, from spring berry crumb cake to winter citrus upside-down versions.
Ingredients: Cranberry Crumb Cake
Cranberry Layer:
- – 650 grams fresh cranberries (or thawed frozen)
- – 100 grams pure maple syrup (or granulated sugar, honey, or agave)
- – 100 grams filtered water
Crumb Topping (Cranberry Streusel Cake Style):
- – 80 grams salted butter, soft but not melted
- – 40 grams granulated sugar
- – 40 grams dark brown sugar (for deep molasses flavor)
- – 1/4 teaspoon fine sea salt
- – 1 teaspoon pure vanilla extract
- – 115 grams all-purpose flour (unbleached recommended)
Sour Cream Cake:
- – 150 grams granulated sugar
- – Zest of 1 medium orange (about 1 tablespoon)
- – 200 grams all-purpose flour
- – 1/4 teaspoon fine sea salt
- – 1/4 teaspoon baking soda
- – 1/2 teaspoon baking powder
- – 150 grams salted butter, soft
- – 100 grams full-fat sour cream
- – 3 large eggs, room temperature
- – 1 teaspoon pure vanilla extract
- – 100 grams fresh cranberries, halved
> Pro Tip: Room-temperature ingredients ensure even mixing and a cloud-like crumb. Take eggs and butter out 1–2 hours ahead.
Step-by-Step Instructions
1. Prep the Pan & Preheat Oven
Preheat oven to 175°C (350°F). Grease a 9×9-inch (23×23 cm) square baking pan and line with parchment paper, leaving an overhang on two sides for easy lifting.
2. Cook the Cranberry Layer
In a small saucepan, combine 650g fresh cranberries, 100g maple syrup, and 100g water. Bring to a boil, then reduce heat to medium-low. Simmer for 12–15 minutes, stirring occasionally, until cranberries burst and mixture thickens slightly. Remove from heat and let cool. This adds intense berry flavor and jammy texture.
3. Make the Crumb Topping
In a bowl, mix 80g soft butter, 40g granulated sugar, 40g brown sugar, 1/4 tsp salt, and 1 tsp vanilla. Work in 115g flour with fingers or a fork until pea-sized crumbs form. Chill in fridge while you prepare the batter (or at least 10 minutes). This keeps the streusel from melting into the cake.
4. Zest & Mix Dry Ingredients
In a bowl, whisk 150g sugar with 1 orange zest. Add 200g flour, 1/4 tsp salt, 1/4 tsp baking soda, and 1/2 tsp baking powder. Whisk to distribute leaveners and citrus oils—this adds aromatic depth.
5. Cream Butter & Sugar
In a stand mixer, cream 150g soft butter and flour-sugar mixture until light and fluffy (2–3 minutes). Scrape bowl often.
6. Add Wet Cake Ingredients
Beat in 100g sour cream, then add eggs one at a time, mixing until fully incorporated. Stir in 1 tsp vanilla. Batter will be thick but smooth.
7. Fold in Cranberries
Gently fold in 100g halved fresh cranberries. Do this by hand to avoid crushing them.
8. Layer in Pan
Spread all sour cream batter into the prepared pan. Spoon the cooled cranberry compote evenly over the batter, then sprinkle the chilled crumb topping over the top.
9. Bake Until Golden
Bake for 45–55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean (a few crumbs are okay—moisture is key).
10. Cool & Serve
Cool in pan for 20 minutes, then lift out using parchment flaps. Slice into 9 generous squares. Serve warm or at room temperature.
> Chef Tip: For a festive touch, drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2 tbsp orange juice).
Recipe Card Block (Quick Reference)
This Cranberry Crumb Cake takes 1 hour and 45 minutes from start to finish, with prep time of 30 minutes and baking time of 45–55 minutes. It serves 9, making it ideal for a family brunch or small holiday gathering. Each slice contains approximately 420 calories, made rich by sour cream and butter, yet balanced with tart cranberries and natural maple sweetness. It’s a holiday cranberry dessert that doubles effortlessly as a breakfast crumb cake—perfect for any time of day.
Why This Recipe Works & Expert Tips
This Cranberry Crumb Cake isn’t just delicious—it’s engineered for success. The sour cream cake base is the secret to its ultra-moist texture. Sour cream adds lactic acid, which tenderizes the gluten and keeps the cake soft for days. Meanwhile, the maple-cooked cranberry layer brings bright acidity to counter the richness, avoiding that cloying sweetness some crumb cakes fall into.
The double hit of cranberries—both cooked and raw—creates depth and intrigue. Cooked berries melt into a jammy swirl, while raw ones pop with freshness when you bite in. The chilled streusel topping bakes into golden, buttery crumbles instead of sinking, giving that hallmark cranberry streusel cake texture.
This truly is easy comfort food for family dinners, especially when you need a crowd-pleaser with minimal fuss. It holds up well, travels easily, and makes your whole kitchen smell like the holidays. Bake it ahead, freeze it, or save it for coffee break—this holiday cranberry dessert is as practical as it is delicious.
Storage, Freezing, and Reheating Tips
Store the Cranberry Crumb Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days to preserve the fresh cranberries. To revive leftovers, warm slices in a 175°C (350°F) oven for 8–10 minutes or microwave for 20–30 seconds. The crumb stays crisp, and the cake regains its fresh-baked moisture.
For longer storage, freeze the cake uncut or in individual slices. Wrap tightly in plastic wrap, then aluminum foil or a freezer bag. It keeps well for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen. This makes it a perfect make-ahead holiday cranberry dessert or a thoughtful gift. Pro tip: Add a new streusel topping when reheating for a just-baked feel.
People Also Ask: Cranberry Crumb Cake
How do you make a cranberry crumb cake?
To make a cranberry crumb cake, start by cooking fresh cranberries with maple syrup and water to create a jammy layer. While it cools, prepare a rich sour cream cake batter with orange zest and raw cranberries. Spread the batter in a pan, layer with the cooked cranberries, and cover with a buttery brown sugar crumb topping. Bake at 350°F for 45–55 minutes until golden. This method ensures bold berry flavor, a moist center, and a perfect breakfast crumb cake texture. Ideal for holidays and brunches, it’s a foolproof cranberry streusel cake recipe.
What is a crumb cake?
A crumb cake is a sweet baked good defined by a soft, cake-like base and a generous topping of buttery sugar crumbs—often called a streusel. Unlike coffee cakes, the crumb layer is thick, dominating the surface and spilling over the sides. Popular in Amish and Eastern European traditions, crumb cakes are beloved for their balance of soft and crunchy textures. The Cranberry Crumb Cake elevates the classic with tart cranberries and a sour cream base, making it a standout holiday cranberry dessert or morning treat.
Can you use fresh or frozen cranberries?
Yes! Both fresh and frozen cranberries work beautifully in this cranberry streusel cake. Fresh cranberries offer a bright, crisp pop of tartness, while frozen ones soften slightly when thawed but maintain their shape and color. Simply thaw and drain excess liquid before using. Use them in equal amounts—650g for the compote layer and 100g for the cake. This makes the Cranberry Crumb Cake a perfect holiday cranberry dessert, especially when fresh cranberries are in season from October through January.
What glaze goes well with cranberry crumb cake?
A simple powdered sugar glaze made with 1 cup powdered sugar + 2 tablespoons orange juice or milk pairs perfectly with this breakfast crumb cake. The citrus cuts the sweetness and highlights the cranberries. For a bolder flavor, try a cream cheese glaze (2 oz softened cream cheese + 1/2 cup powdered sugar + 1 tbsp milk) or a maple glaze (1/4 cup maple syrup boiled with 1 tsp butter). Drizzle over cooled slices for a bakery-style finish. This elevates your cranberry streusel cake into a festive holiday cranberry dessert.
Conclusion: Cranberry Crumb Cake
If you’re looking for a recipe that’s equal parts nostalgic, festive, and downright delicious, this Cranberry Crumb Cake is your answer. It’s the kind of dish that guests will ask for seconds—and you’ll want to keep in your back pocket all year long. Whether you’re serving it as a holiday cranberry dessert, a festive breakfast centerpiece, or a sweet ending to Sunday dinner, it never fails to impress.
I’d love to see your version! Tried this craberry streusel cake? Tag me on social with your results, or leave a comment below sharing how it turned out. Did you add walnuts? Swap maple for honey? Go bold! There’s no wrong way to make this breakfast crumb cake your own.
Here’s to cozy kitchens, joyful gatherings, and more butter in your life—bake with heart.
Happy baking! 🍒🧈
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