Introduction

This Cranberry Walnut Crumb Cake is a delightful treat combining tart fresh cranberries and crunchy walnuts beneath a buttery, cinnamon-spiced crumb topping. Perfect for breakfast or dessert, it’s a crowd-pleaser with a moist, tender crumb and a tangy orange glaze that adds a lovely brightness.

A round cake on a white plate with one slice missing, showing a thick light brown base layer with a red filling layer near the bottom, topped by a crumbly layer covered with chopped walnuts and drizzled white icing. The cake’s top texture is rough and nutty with varying shades of brown and cream. The plate sits on a red cloth with white polka dots. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crumb:

1 cup brown sugar
1¼ cups all-purpose flour
1 tsp ground cinnamon
½ cup (1 stick) butter, melted
1 cup walnuts, roughly chopped

For the cake:

¾ cup butter, softened
1 cup sugar
2 eggs
1 Tbsp vanilla extract
1 cup full-fat sour cream
2 cups all-purpose flour
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups fresh cranberries

For the glaze:

1½ cups powdered sugar
2 Tbsp orange juice
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Generously grease a 9-inch round springform pan with cooking spray, then place a 9-inch parchment paper round in the bottom and grease it as well. Set the prepared pan aside.
Step 2: For the cake batter, in the bowl of a stand mixer, cream together the softened butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the fresh cranberries. Pour the batter into the prepared pan and set aside.
Step 4: To make the crumb topping, toss together the brown sugar, flour, cinnamon, melted butter, and chopped walnuts in a large bowl until moistened and large crumbs form. Generously drop all of the crumb mixture evenly over the cake batter, covering the surface completely.
Step 5: Bake the cake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs. Allow the cake to cool completely in the pan on a wire rack.
Step 6: Just before serving, whisk together the powdered sugar, orange juice, and vanilla extract to make the glaze. Drizzle the glaze over the cooled cake. Carefully release the cake from the springform pan and slice to serve.

Tips & Variations

Use fresh cranberries for the best tart flavor; if substituting with frozen, do not thaw before adding to batter to prevent color bleeding.
Toast the walnuts lightly for added depth and crunch in the crumb topping.
For a dairy-free version, substitute butter and sour cream with plant-based alternatives.
If you prefer, substitute orange juice in the glaze with lemon juice for a different citrus note.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unfrosted cake for up to 3 months. When reheating, warm individual slices gently in the microwave for about 15 seconds to refresh the texture.

How to Serve

A close-up of a single slice of crumb cake with visible layers on a white plate, resting on a white marbled surface. The bottom layer is a dense yellow cake with bright red cranberry pieces embedded throughout. Above this is a thick crumbly brown streusel layer topped with a glossy white glaze dripping down the sides. Scattered walnut halves sit on top of the crumb layer, adding texture and color contrast. Three fresh cranberries are placed near the slice on the plate. The photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide the best tartness and moisture. Using dried cranberries will change the texture and sweetness, but you can soak them in warm water or orange juice for 10-15 minutes before folding them into the batter to help soften them.

How do I prevent the crumb topping from sinking into the cake?

Make sure the crumb topping is large and loosely packed when sprinkling over the batter. Avoid pressing it down. This helps the crumbs stay on top during baking, giving you that signature crunchy topping.