Ingredients Breakdown
Cake
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups (500 g) |
| Baking powder | 1 tbsp |
| Kosher salt | ½ tsp |
| Unsalted butter (room temp) | 1 cup (227 g / 2 sticks) |
| Granulated sugar | 2 cups (400 g) |
| Large eggs (room temp) | 4 |
| Whole milk | 1 cup (245 g) |
| Vegetable oil | ¼ cup |
| Vanilla extract | 2 tsp |
| Fresh cranberries | 2 cups (200 g) |
Crumble Topping
| Ingredient | Amount |
|---|---|
| Brown sugar | ⅓ cup (67 g) |
| All-purpose flour | ¼ cup (31 g) |
| Ground cinnamon | ½ tsp |
| Unsalted butter (cold) | 3 tbsp |
Glaze
| Ingredient | Amount |
|---|---|
| Confectioners' sugar | 1 cup (125 g) |
| Whole milk | 2–3 tbsp |
Preparation Overview
| Step | Time Needed |
|---|---|
| Prep Time | 15 minutes |
| Baking Time | 50–55 minutes |
| Cooling & Glazing | 15 minutes |
| Total Time | ~1 hour 20 minutes |
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with baking spray or grease with butter.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together all-purpose flour, baking powder, and kosher salt. Set aside.
Step 3: Cream Butter and Sugar
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for 2–3 minutes until light and fluffy.
Step 4: Add Wet Ingredients
- Add eggs, one at a time, beating briefly after each addition.
- Mix in whole milk, vegetable oil, and vanilla extract on low speed until just combined.
Step 5: Combine Dry and Wet Mixtures
- Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated. Do not overmix.
Step 6: Fold in Cranberries
- Remove the bowl from the mixer and gently fold in fresh cranberries.
Step 7: Prepare the Crumble
- In a medium bowl, combine brown sugar, all-purpose flour, and cinnamon.
- Add cold butter pieces and use a fork, food processor, or your hands to blend until the mixture resembles coarse crumbs with pea-sized bits of butter.
Step 8: Assemble and Bake
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
Step 9: Cool and Glaze
- Let the cake cool slightly in the pan.
- In a small bowl, whisk confectioners' sugar with 2 tablespoons of milk until smooth. Add more milk if needed for drizzling consistency.
- Drizzle the glaze over the warm cake.
Step 10: Slice and Serve
- Slice into squares and serve warm or at room temperature.
Pro Tips for Success
✔ Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smooth batter.
✔ Don’t Overmix: Overmixing can lead to a dense cake. Fold ingredients gently.
✔ Cranberries: Use fresh cranberries for a tart burst of flavor. Frozen can work but may bleed into the batter.
Perfect Pairings
- Beverage: Pair with a cup of spiced chai or coffee.
- Topping: Serve with a dollop of whipped cream or a dusting of powdered sugar for extra indulgence.
Common Mistakes to Avoid
❌ Skipping the Butter Creaming: Properly creamed butter and sugar ensure a light and fluffy cake.
❌ Uneven Crumble Distribution: Spread the crumble evenly for consistent flavor in every bite.
❌ Rushing the Glaze: Let the cake cool slightly to avoid the glaze melting too quickly.
FAQs
Can I use dried cranberries instead of fresh?
Yes, but soak them in warm water for 10 minutes to rehydrate before using.Can this cake be frozen?
Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Final Thoughts
This Cranberry Crumble Cake is the perfect balance of sweet and tart, with a buttery crumble topping that’s hard to resist. Whether for breakfast, dessert, or a cozy snack, it’s sure to delight everyone at the table.
What’s your favorite crumble cake flavor? Let us know! 🍰✨
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