Cranberry Cake with a Soft Crumb

For Cranberry Cake with a Soft Crumb, the counter starts with unsalted butter soft and pliable, granulated sugar, and eggs. Portion it for 12 slices.

Count on 20 minutes of prep, 50 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the cake

• ¾ cup unsalted butter soft and pliable
• 1 ½ cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• ½ cup whole milk
• 2 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons kosher salt
• 12-16 ounces cranberries fresh or frozen, not thawed 1 bag

For the crumble

• 1 tablespoon unsalted butter melted
• ¼ teaspoon vanilla extract
• ¼ cup light brown sugar packed
• ¼ cup all-purpose flour
• 1 pinch kosher salt

How the cooking goes

Prepare the baking dish

1. Warm the oven to 350°F (either convection or regular). You prefer no fan when using frozen cranberries. Spray the baking dish and line the bottom with baking paper, and keep it to one side.

Prepare the streusel

1. In a small bowl, combine all the ingredients and stir to combine. It is easiest to mix by hand by squeezing the mixture together. Keep it to one side.

Prepare the cake

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt; keep it to one side.
2. In another bowl, whisk together the sour cream and milk. Keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment (or a hand mixer), cream the butter and sugar until light and fluffy.
4. Put the eggs one at a time, beating well after each addition. Scrape down the bowl and attachment or beaters after the second and third eggs. Add the vanilla with the last egg.
5. Alternately add the milk mixture and dry ingredients, starting and ending with the dry ingredients. Stop the mixer before the last addition and scrape out all the remaining sour cream into the mixer, then add the last bit of the flour mixture. Resume mixing on the lowest speed until just incorporated.
6. Fold through the cranberries. You reserved some for the top, but that is optional.

Bake the cake

1. Portion the batter into the prepared pan, and spread it out with the back of a spoon or an offset spatula.
2. Sprinkle on additional cranberries and the streusel topping if using.
3. Oven-bake in the preheated oven until a cake tester inserted into the center comes out clean, approximately 45-55 minutes. Rotate the pan gently after 20 minutes, being careful not to disturb the bubbles!
4. Allow the cake to cool before slicing.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Pumpkin Cheesecake Baked Until the Center Springs Back and Devil’s Food Cake with a Soft Crumb.