Festive, seasonal and fun, this Cranberry Crumb Cake has all the vibes of fall and Thanksgiving. Tis’ the season for all things cranberry, simple rustic crumb cake with tart, sweet, buttery combo, this cake is made gluten free and light enough for breakfast. Beautiful and festive, studded with ruby red cranberries will surely put you in a good mood. Make for yourself or take it for all the up coming parties as a great homemade gift!
This wholesome cake is delicious as a seasonal breakfast treat, for your Thanksgiving breakfast table, a dessert or an afternoon treat with coffee or tea. It is sweet, crumbly, slightly dense, (gluten free cake/almond flour) moist and a little tart. The cake is delicious as is, but a little spoonful of thick yogurt or creme fraiche makes it extra special. Here’s how to make it.
Cranberry Crumb Cake
Ingredients
For the Crumb Topping
- ¼ cup unsalted butter, about ½ stick
- ⅓ cup old fashioned oats
- ½ cup a.p whole wheat flour
- ½ cup muscavado sugar or brown sugar
- 1 tsp ground cinnamon
- pinch of salt
The Cake
- ½ cup e.v olive oil
- 2 large eggs
- ½ cup plain yogurt
- 1 tsp vanilla extract
- 1 orange zest and 3 tbsp juice
- 8-9 oz fresh cranberries about 2 heaped cups
- 1 cup almond flour
- 1 cup superfine brown rice flour
- ½ cup moscavado sugar add 2 tbsp more if you prefer a little sweeter
- 1 tbsp baking powder
- ¼ tsp sea salt
Instructions
Crumb
- In the base of a food processor, add the flour, brown sugar, sugar, cinnamon, salt and butter. Pulse until combined and the mixture resembled thick sand. Pour it into a bowl and squish as much of it together as possible creating large clusters. Place it in the fridge until ready to use.
Cranberry Cake
- Preheat the oven to 350°F.
- In a stand mixer, an electric mixer, or manually, beat the butter and sugar together until creamed and fluffy, for at least 3 minutes.
- Add the oil, eggs, yogurt, vanilla, orange zest and beat again to incorporate. Add the almond and rice flours, baking powder, salt, fold until well incorporated. Add ¾ the cranberries and fold again.
- Transfer it to your prepared pan. Spread the prepared crumble all over the cake evenly. Sprinkle the remaining cranberries over top.
- Bake on the middle rack for about 45-50 minutes, until tested in the center and only a few crumbs (no batter!) come out with it. If the top starts to get to brown, cover it with a piece of parchment or foil. Let the cake cool for at least 30 minutes before slicing. Serve with yogurt or sweetened creme fraiche.
Looks quite good! Looking forward to giving this a try
Thank you, hope you get a chance to try it.