cranberry cake recipe
This delicious Cranberry Cake features a moist, buttery base layered with fresh cranberries, topped with a cinnamon crumble and finished with a sweet glaze. Perfect for breakfast, brunch, or dessert!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup unsalted butter, room temperature 2 sticks (227g)
- 2 cups granulated sugar 400g
- 4 large eggs, room temperature
- 1 cup whole milk 245g
- 0.25 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups fresh cranberries 200g
Crumble Topping
- 0.33 cup brown sugar 67g
- 0.25 cup all-purpose flour 31g
- 0.5 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold cut into small pieces
Glaze
- 1 cup confectioners' sugar 125g
- 2 tablespoons whole milk adjust for drizzling consistency
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with baking spray.
- In a large bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs, one at a time, beating briefly after each addition. Then add the milk, vegetable oil, and vanilla extract, mixing on low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated. Be careful not to overmix.
- Remove bowl from mixer. Fold in cranberries.
- Pour the batter into the prepared pan, spreading it evenly. Set aside while you prepare the crumble.
Crumble Topping
- In a medium bowl, combine the brown sugar, flour, and cinnamon.
- Add the cold butter pieces. Using a fork, pastry cutter, or your hands, work the butter into the dry ingredients until it resembles coarse crumbs with pea-sized bits of butter.
- Sprinkle the crumble evenly over the cake batter.
Baking & Finishing
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Remove the cake from the oven and let it cool slightly.
Glaze
- In a small bowl, whisk together the confectioners' sugar and 2 tablespoons milk until smooth. Add a few more drops of milk if needed to reach a drizzling consistency.
- Drizzle the glaze over the warm cake. Slice and serve.
Notes
For best results, use fresh cranberries. You can substitute frozen cranberries if needed, but do not thaw before using. Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.