Cranberry Crumb Cake
Cranberry crumb cake features a tender yellow cake base topped with tangy cranberry sauce and a crunchy cinnamon-sugar crumb, perfect for brunch or dessert gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine brown sugar, flour, and ground cinnamon in a small bowl to make the crumb topping.
- In a large bowl, mix the yellow cake mix, butter pecan pudding mix, sour cream, oil, and eggs.
- Blend the mixture for 4 minutes until smooth.
- Pour the batter into a prepared baking pan.
- Dice the cranberry sauce and sprinkle evenly over the batter.
- Bake at 350°F for 50 minutes.
- Remove the cake from the oven and sprinkle with the prepared crumb mixture.
- Bake for an additional 10 minutes.
- Remove from oven, let cool slightly, then turn the cake crumb side up to serve.
Tips & Substitutions
For an extra flavor twist, consider adding a teaspoon of vanilla extract to the batter. If you don't have butter pecan pudding mix, vanilla or butterscotch pudding can work as substitutes. Also, ensure you mix the batter thoroughly for a smooth texture, just like in a Buttermilk White Cake. Adjust the baking time slightly if using a glass pan.
Serving Suggestions
This Cranberry Crumb Cake is delicious on its own or served with a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea, making it a perfect dessert for brunch. For added flair, serve it alongside a scoop of vanilla ice cream or fresh berries to enhance its fruity flavor.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, ensuring the crumb topping remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Crumb Cake contains roughly 452 calories, with 4g protein, 48g carbohydrates, and 28g fat. It is a good source of dietary fiber (16% of the Daily Value), iron (10% of the Daily Value), and calcium (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to sweeten them to counteract their tartness. Combine about 1 cup of fresh cranberries with 1/4 cup of sugar before sprinkling them over the batter.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just add the crumb topping and give it a quick reheat before serving. This makes it a great choice for holiday gatherings or special occasions.
Can I freeze the Cranberry Crumb Cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).