Description
This Cranberry Crumb Cake with Vanilla Glaze offers irresistible flavor with tart cranberries, a buttery crumb topping, and a drizzle of sweet glaze. Perfect for breakfast or as a dessert at gatherings!
Ingredients
- Fresh Cranberries
- All-Purpose Flour
- Baking Powder
- Kosher Salt
- Unsalted Butter
- Lemon Zest
- Granulated Sugar
- Light Brown Sugar
- Egg
- Vanilla Extract
- Buttermilk
- Chopped Pecans
- Ground Cinnamon
- Confectioners' Sugar
- Milk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch baking dish.
- Toss cranberries with ¼ cup of flour and set aside.
- Whisk together remaining flour, baking powder, and salt in a bowl.
- Make crumb topping by mixing flour, sugar, cinnamon, and melted butter in another bowl until crumbly.
- Cream butter, lemon zest, and sugars until light and fluffy.
- Add egg and vanilla to butter mixture and mix until combined.
- Gradually add flour mixture and buttermilk, alternating, then fold in cranberries.
- Spread batter into the prepared dish and sprinkle crumb topping on top.
- Bake for 35-45 minutes until golden and a toothpick comes out clean.
- Whisk together confectioners' sugar, milk, and vanilla for the glaze.
- Drizzle glaze over cooled cake, slice, and serve.
Notes
Use frozen cranberries without thawing if fresh are not available.
For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
Enjoy this cake warm, at room temperature, or served cold.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg