Cranberry crumb cake pairs an orange-scented cake with sugared cranberries and a buttery crumb topping — perfect for a festive breakfast or a simple dessert.
Thanksgiving morning tends to be busy for hosts, but it’s worth carving out time for something special to start the day. Even if dinner isn’t until later, a comforting breakfast prevents “the hangries” and sets a warm tone for the hours ahead.
On my own Thanksgiving mornings I rise early, let the dogs out, and put on the coffee. By nine I have the Philadelphia Thanksgiving Day Parade playing — a long-standing tradition that signals the holiday has truly begun. While the parade plays and dinner prep begins, I like to make a breakfast that feels seasonal and indulgent. Past favorites have included pumpkin cinnamon rolls, croissant bread pudding with cranberries, and pumpkin waffles.
This cranberry crumb cake fits right into that tradition: it’s basically cake for breakfast, and it’s simple to prepare. The batter uses the muffin method — dry ingredients in one bowl, wet ingredients in another, then combine — which keeps the process quick and foolproof. Once the batter is in the pan, top it with sugared cranberries and a buttery crumb topping, then bake. In about half an hour you’ll have a fragrant, tender cake with bright pockets of cranberry and a crisp, sweet crumb.
The cake itself gets an extra lift from almond and orange extracts. Both complement the tartness of the cranberries; if you don’t have orange extract, stir in 1/2 to 1 teaspoon fresh orange zest with the wet ingredients for natural citrus flavor. Orange extract is widely available, but fresh zest works beautifully and tastes fresher.
If there happens to be any leftover — which is rare when a cake this good is on the table — it makes a lovely dessert slice later in the day. To store, cool completely and refrigerate if not serving immediately.
Cranberry Crumb Cake
8 or 9 servings
15 minutes
35 minutes
50 minutes
Ingredients
For the cake:
- 1 cup all-purpose flour (4 ¼ oz)
- ½ cup sugar (3 ½ oz)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg, lightly beaten
- ½ cup milk
- 1 tablespoon canola or vegetable oil
- ¼ teaspoon almond extract
- ¼ teaspoon orange extract, or ½–1 teaspoon fresh orange zest
For the cranberry layer:
- 2 cups fresh or frozen cranberries
- ⅓ cup sugar
For the topping:
- ¼ cup all-purpose flour
- 3 tablespoons brown sugar
- 2 tablespoons cold butter, cut into small cubes
Instructions
- Preheat oven to 375°F. Spray an 8-inch square or 9-inch round cake pan with nonstick spray and set aside.
- Make the batter: In a large bowl stir together the flour, sugar, baking powder, and salt.
- In a separate bowl combine the egg, milk, oil, almond extract, and orange extract or zest.
- Pour the wet ingredients into the dry and mix on low speed with a hand or stand mixer just until combined.
- Scrape the batter into the prepared pan and spread evenly.
- Toss the cranberries with the ⅓ cup sugar, then distribute them over the batter.
- Make the crumb topping: Pulse the flour and brown sugar in a small food processor, add the butter cubes, and pulse until the mixture looks crumbly. Sprinkle evenly over the cranberries.
- Bake at 375°F for 35–45 minutes, or until a knife inserted in the center comes out clean. Cool to room temperature before serving. Refrigerate any leftovers.
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Adapted from Taste of Home.
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