Cranberry-Apple Crumb Cake

Cranberry-Apple Crumb Cake

In this household, we’re big coffee/crumb/streusel cake eaters.  Actually, we love anything with crumb toppings.  Muffins, bread, cakes.  You name it, we love it.  The more crumb the better! Cakes with layers and thick frosting, not so much.  I love looking at them but eating them is another story, unless they’re *really* good and it has to be chocolate.

Cranberry-Apple Crumb Cake

Today’s post is a favorite of mine.  Crumb cake! Would you be shocked if I told you I have never had fresh cranberries before? Not until this week.  I didn’t realized they were so tart and they stain! It turned my sink purple but I don’t mind.  This cake is worth scrubbing my stained sink for.  Aren’t they pretty? It really makes the cake pop! 🙂 I’m starting my weekend early this week so enjoy yours.

Cranberry-Apple Crumb Cake

Print this recipe

Ingredients:

Cake:

  • 2/3 cup + 2 tablespoons of granulated sugar, divided
  • zest of 1 lemon
  • 1/2 cup (1 stick) of unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1 1/3 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/3 cup of sour cream
  • 2 small apples, peeled, cored and thinly sliced
  • juice of 1 lemon
  • 1 (12 ounce) bag of fresh cranberries, rinsed and dried

Crumb:

  • 1 cup of all-purpose flour
  • 1/4 cup of light muscovado sugar
  • 1/4 teaspoon of salt
  • 1/4 cup (1/2 stick) of unsalted butter, melted

Cranberry-Apple Crumb Cake

Preparation:

Preheat the oven to 350 degrees F.  Grease a 9″ x 13″-inch baking pan with non-stick baking spray.  Line it with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.

Using a stand or electric mixer (or mix by hand) mix together 2/3 cup of sugar, lemon zest and butter.  Add eggs, one at a time then vanilla extract.

In a medium bowl whisk together flour, baking powder, baking soda and salt.  Slowly add the dry mixture into the egg mixture, 1/3 at a time, mixing each time until just moistened, while scraping down the sides.  Add sour cream and mix until combined (do not overmix).

In a small bowl add sliced apples and douse with lemon juice, using your fingers to combine; set aside.

Dollop batter into the prepared pan, using a spatula to spread the batter into an even layer.  Place the apple slices over the top of the batter, then place the cranberries over the apple slices.  Sprinkle the remaining 2 tablespoons of sugar over the top.

For the crumb: Mix flour, muscovado sugar, salt and butter in a medium bowl with your fingertips until it looks like wet sand.  Sprinkle evenly over the entire batter and bake for 45-50 minutes or until toothpick/tester inserted into the center comes out clean.  Let the cake cool completely before cutting into the pan.  Once cooled, cut into squares and serve.

Adapted from passports & pancakes

Cranberry-Apple Crumb Cake
 

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84 thoughts on “Cranberry-Apple Crumb Cake

  1. I am with you, Anne, when it comes to streusel. The more crumbs the better! I also love cranberries. I buy the fresh ones this time of year and freeze several bags for future reference. Try finding fresh or frozen cranberries in July! The sweet-tartness of cranberries is perfect for a coffee crumb cake. I will find an excuse to make this beauty very soon. 🙂

  2. Oh my goodness Anne, this cranberry-apple crumb cake looks stunning! You’re so right, the more crumbs the better 🙂 Hehe, I made cran-apple-lemon shortbread bars on the weekend that I was going to post today too but decided to save the post for tomorrow or next week instead but now I totally wish I made these instead – they sound incredible and I am all about the streusel topping too! I love how gorgeous the cranberry topping is peaking through the crumbs! Pinning these beauties with my leftover cranberry sauce, thanks for sharing sweetie. Hope you have an amazing weekend Anne 🙂

  3. I too have a weakness for crumb toppings, Anne. Seriously, what’s not to love especially when they are dressing such a festive cake. Stunning and I’m sure absolutely delicious!

    I wish I knew some solutions for that stained sink of yours. I’ve seen suggestions for fabric stains but none for sink stains. Let us know how you do:)

    Thanks for sharing, Anne…

  4. This is the part of the season that I like best, when the cranberry recipes begin to circulate. I love the tartness they bring to sweet desserts. I bet they work very well here. They certainly do look good, Anne. Thanks for sharing your recipe.

  5. This just looks all pretty. I love crumbs so much too. The people in my life? Not so much. At least their appreciation for it isn’t as great. Sigh. I can have crumble over any dessert.

  6. Wow – gorgeous looking crumb cake! sourcream must have made this so moist,topped with that crumb and balanced with the filling – mmm mmm mmm!

  7. Oh yes, we must have coffee cake and crumb topping on the mind these days! This is just beautiful – love the color and definitely the topping. I can imagine the nice combination of sweet and a little tartness from the cranberries.

  8. I love anything with a streusel or crumb topping too, your cake is so pretty and looks so yummy! Pinning. Visiting from Best of the Weekend.

  9. These look so delicious! Cranberries have good health benefits too as well as good tasting. Yummy! Thanks for sharing!
    Stopping by from “Best of the Weekend” linky. Following you via G+, Twitter, and Facebook.
    Have a great day 🙂

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