🎉 Treat yourself to this delightful Cranberry Crumble Cake! Perfectly sweet and tart for any occasion! 🍰💖
Ingredients:
2 cups fresh cranberries (or frozen, thawed) 1 cup granulated sugar, divided 1/2 cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk Crumble Topping:
1/2 cup all-purpose flour 1/2 cup rolled oats 1/3 cup brown sugar, packed 1/4 teaspoon cinnamon 1/4 cup unsalted butter, melted Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, combine the cranberries with 1/4 cup of granulated sugar. Set aside. In a large bowl, cream the softened butter and the remaining 3/4 cup of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Gently fold in the cranberries and pour the batter into the prepared cake pan. To make the crumble topping, combine the flour, oats, brown sugar, and cinnamon in a bowl. Stir in the melted butter until crumbly. Sprinkle the topping evenly over the cake batter. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 290 kcal per slice | Servings: 10 slices
