Cranberry Crumb Cake

READY IN: 1hr
Recipe by JackieOhNo

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

Top Review by Annacia

I want to say that this is getting 4 stars instead of 5 is because DH says that it needs more sugar. I think it could do with a tad less. So I split his 3 and my 5 ratings. I didn't want whole cranberries so I pulsed them 3-4 times after adding them. This is very easy and I love the food processor method. It comes out very light and fluffy and will be welcomed through the holidays.

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees. Butter 9-inch square baking pan.
  2. Prepare topping: Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended. Transfer to small bowl.
  3. 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.
  4. Whisk buttermilk, eggs, and vanilla together in small bowl. Add to dry ingredients and process just until blended. Stir in cranberries by hand.
  5. Pour batter into buttered pan and sprinkle crumb topping evenly over top.
  6. Bake cake until wooden pick inserted in center comes out clean, about 45 minutes. Cool completely on wire rack.

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