Oh Sweet Day!

Cranberry Crumb Cake


I did not realize how rude I had been until I read an article about the importance of having an About page on my blog. It was like friends keep visiting and sending tons of gifts to someone they barely know. Cold and rude!

Now, to all my dear buddies who have been reading my blog, please accept my sincere apology. Here is me. Nice to know you too!

Ingredients (8-inch cake):

1 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon cinnamon
1 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, chilled and cut into small cubes
2 cups fresh or frozen cranberries
2 tablespoons unsalted butter, melted


Preheat oven to 350F. Grease an 8-inch cake pan.

In a measuring cup, mix together buttermilk, eggs and vanilla. Set aside.

In a food processor/blender, combine flour, cinnamon, sugar, baking powder and salt. Blend in butter cubes until the mixture look like coarse crumbs. Remove 1 cup of the mixture for the topping later.

Add milk mixture to the flour mixture. Stir until just combined. Gently fold in cranberries.

Pour batter into the greased cake pan.

To make topping, melt the remaining 2 tablespoons butter and drizzle over the reserved flour mixture. Mix together with a fork until it’s crumbly.

Sprinkle the crumbs over the top of the batter.

Place in the over and bake until very lightly browned and a toothpick inserted in the centre comes out clean, about 60 to 75 minutes. Place on a wire rack to cool.

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