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Cranberry Walnut Crumb Cake Recipe

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★★★★★

5 from 82 reviews

This Cranberry Walnut Crumb Cake features a moist, tender crumb cake base studded with fresh cranberries, topped generously with a crunchy walnut and cinnamon streusel. Finished with a sweet orange-vanilla glaze, this festive dessert strikes the perfect balance of tartness and sweetness, making it an ideal treat for holiday breakfasts or dessert tables.

Ingredients

Scale

For the Crumb:

  • 1 cup brown sugar
  • 1¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 cup (1 stick) butter, melted
  • 1 cup walnuts, roughly chopped

For the Cake:

  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1¼ tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups fresh cranberries

For the Glaze:

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

Instructions

  1. Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch round springform pan with cooking spray, place a parchment paper round in the bottom, then grease the parchment as well to ensure easy cake release later.
  2. Make Cake Batter: Using a stand mixer, cream the softened butter and sugar on medium speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract and sour cream until smooth. Slowly add the flour, baking powder, baking soda, and salt; mix just until combined. Gently fold the fresh cranberries into the batter to distribute evenly without breaking them.
  3. Prepare Crumb Topping: In a large bowl, combine brown sugar, flour, ground cinnamon, melted butter, and chopped walnuts. Toss until mixture forms moist, large crumbs. There will be a generous amount of crumb, so be sure to use it all.
  4. Assemble Cake: Pour the cake batter into the prepared pan, smoothing the top. Evenly drop the crumb mixture over the batter, covering it completely to form a thick streusel layer.
  5. Bake: Place the pan in the preheated oven and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs clinging to it but no wet batter. Remove from oven and allow cake to cool completely in the pan on a wire rack.
  6. Prepare Glaze: Just before serving, whisk together powdered sugar, orange juice, and vanilla extract in a small bowl until smooth and pourable.
  7. Serve: Drizzle the glaze evenly over the cooled cake. Carefully release the springform pan sides, slice the cake, and serve.

Notes

  • Use fresh cranberries for the best texture and tartness; frozen can be used but may alter batter consistency.
  • Ensure cake is fully cooled before glazing to prevent glaze from melting and running off.
  • For easier slicing, refrigerate the cake after glazing for 15-20 minutes to set the glaze.
  • Walnuts can be toasted lightly for extra flavor before adding to the crumb topping.
  • This cake keeps well covered at room temperature for 2 days, or refrigerated for up to 4 days.

Keywords: cranberry cake, walnut crumb cake, crumb cake, holiday dessert, streusel topping, glazed cake, berry cake

Find it online: https://nayabaker.com/cranberry-walnut-crumb-cake-recipe/