Description
This Cranberry Crumble Bake is a festive twist on a classic cranberry loaf, baked in a 9×11 dish and topped with a buttery crumble. The tart cranberries and soft, sweet base create the perfect balance of flavors, with a golden, crisp topping that adds just the right crunch. It’s an easy, cozy dessert that’s perfect for the holidays or a winter treat!
Ingredients
Cranberry loaf bake
- 2 cups granulated sugar
- 3 eggs, room temperature
- 3/4 cup butter, room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 8 oz fresh cranberries (or 1 bag)
Crumble topping
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 4 tbsp butter, melted
Instructions
- Preheat your oven to 350°F and grease a 9×11 pan. Make sure to coat it well – no one likes cake stuck to the pan!
- In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy – it should almost double in size.
- Add the butter and stir in the vanilla extract. Mix until smooth and fully combined.
- Gently mix in the flour, baking powder, and salt. Don’t overmix – stop once the dry ingredients are just combined.
- Fold in the cranberries carefully so they’re evenly distributed throughout the batter.
- Pour the batter into your greased pan and spread it out evenly.
- Bake for 30 minutes.
- While the cake bakes, prepare the crumb topping:
•In a small bowl, combine flour, brown sugar, and cinnamon. Mix until well distributed.
•Add melted butter to the dry ingredients.
•Stir until crumbs form and all the dry ingredients are incorporated.
9. After 30 minutes, remove the cake from the oven and sprinkle the crumb topping generously over the surface.
10.Return to the oven and bake for another 30-45 minutes. Keep an eye on it – you’ll know it’s done when a toothpick inserted in the center comes out clean.
11.Let the cake cool completely before slicing. I know it’s tempting, but trust me – the wait makes it even better!
Serve it up with a cozy drink and enjoy every bite!