Cranberry Crumb Cake! Tart, fresh cranberries are tamed by a topping of sweet, buttery streusel in this versatile, holiday-ready cake that’s equally delicious for brunch or dessert!
This Cranberry Crumb Cake is just the thing you need for so many reasons:
- It’s one of those “add the wet ingredients to the dry ingredients, bake, and eat” recipes that are almost too good to be true.
- It comes together so quickly that you can throw it together as unexpected visitors are coming up the sidewalk and simultaneously secure your vote for the Last Minute Host of the Year Award. I’m clearly a fan of recipes like that; see: Cherry Coffee Cake and Swedish Visiting Cake.
- It is beautifully festive with those pretty pops of red peeking through the topping and dotting the tender cake.
- You can serve it for breakfast, brunch or dessert, and since it’s technically a “coffee cake”, which is perfectly acceptable in the early morning hours, no one can give you side-eye about it.
- It’s attractive enough to wrap up & give as a gift.
- STREUSEL. Need I say more?
Helpful Tips
1. Coat the cranberries first. Toss fresh cranberries in a tablespoon of flour before adding them to the batter. This helps keep them suspended in the cake so they don’t sink to the bottom as it bakes.
2. Don’t overmix the batter. After adding the wet ingredients to the dry, mix just until everything is combined. Overmixing once the flour is added can result in a tougher crumb instead of a tender cake.
3. Chill streusel for better texture. If possible, prepare the streusel a few minutes ahead and let it sit in the fridge while you make the batter. A cool topping holds its shape better and bakes up more distinct and crunchy.
4. Use room-temperature ingredients. Bring the milk, egg, and melted butter (that’s been cooled slightly) to room temperature before mixing. This helps them blend smoothly and supports even rising.
5. Watch your baking time. Start checking the cake at about 40 minutes. A toothpick inserted near the center should come out mostly clean and the top should be lightly browned. Because ovens vary, this helps prevent overbaking.
6. Let it cool before slicing. Letting the cake cool for at least 15–20 minutes helps the crumb set and makes it easier to cut clean slices.
How to Store
Once completely cooled, store the cranberry streusel cake tightly covered at room temperature for up to 2 days. Because the streusel topping helps protect the crumb, the cake stays tender and moist without needing refrigeration right away.
For longer storage, cover and refrigerate the cake for up to 5 days. Bring slices to room temperature before serving for the best texture and flavor.
To freeze, cut the cake into individual portions, wrap each piece tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then warm slightly if desired.
Tip: If freezing, wait to dust with powdered sugar until just before serving for the freshest look.
Make It Your Own
If you haven’t been sold on this recipe yet, here’s another plus: You can totally toss in other flavorings or ingredients in place of cranberries, and make it your own.
- Swap out the orange zest for lemon zest and use blueberries instead for a springtime version.
- Replace the cranberries with cherries and add some sliced almond to the streusel topping.
- Ditch all the fruit and add mini chocolate chips or finely chopped crystallized ginger.
It’s your call, friend.
I think everyone needs an easy-peasy cake like this in their recipe box, especially around the holidays. We may have a lot to do, but there’s always time for cake!
Cranberry Crumb Cake
