Cranberry Crumb Cake Recipe (2024)

Re:buttering the parchment paper. My answer would simply be for insurance so that nothing sticks. I always do it since it’s so simple. Just butter the entire pan, place the parchment in, press into place and then flip it over. Now both sides are buttered.

Why do so many recipes direct you to butter parchment paper? Having tried it both ways I find no difference, except for the extra time it takes to smear the butter on the paper. Can someone explain what I may be missing when I ignore this direction?

Your intro to the recipe calls for fresh or "berries that have been frozen and thawed" but your recipe ingredients call for "unthawed frozen cranberries". Which is it, please?

I made this tonight and it's very good. I halved the recipe and used frozen (unthawed) cranberries. I didn't have parchment paper on hand, so I just butter-and-floured the pan. Pleasantly tart, moist, and tasty. I'd make it again.

I made this exactly as written and it was delicious. The preparation as stated was perfect. I used fresh cranberry

Halved recipe and put in an 8x8. Cooked for 55 min, which may have been too long as the crumbs ended up a bit crunchy. To soften them up, I made a confectioner's sugar glaze with 1 cup confectioners sugar and a few Tbsp heavy cream and a half tsp vanilla extract. Worked like a charm in making the crumbs soften and added a nice extra sweetness against the sour of the cranberries!

Excellent! I made a few flavor substitutions: lemon zest instead of orange, along with about a teaspoon of grated fresh ginger in the batter. In the topping, I used a half tsp cinnamon and a half tsp of ground ginger. I also used a full 12 oz bag of fresh cranberries. Mine was perfectly baked in 48 minutes. Fluffy and perfectly sweet/tart.

Made exactly as directed, with fresh cranberries. The batter was very thick and it was a bit hard to spread it on the parchment paper. But the cake turned out very moist and delicious. The tart cranberries are the perfect foil for the rich crumble and cake. Colleague devoured it. Definitely a keeper.

This recipe was delicious -- but I reduced the sugar, so it may not be for everyone. I halved the recipe; cooked it in a 9x9 glass dish. I used very tart, fresh cranberries. Even so, I lowered the sugar in the cake to 1/2 cup. I thought the crumble was too fussy, so I ad libbed on the measurements lowering the flour and sugar a lot. I used very soft butter (didn't bother to melt it) and mixed in with my fingers until I liked the consistency. Baked for the full 45 minutes - just right.

Other than fibbing some greek yogurt when I ran out of sour cream, I made this as written and it was delicious. Soft, dense-ish crumb of the cake and a sweet and crumbly crumb topping. So crumbly, in fact, next time I make it I think I'll press the crumb topping into the pan first, top it with the batter, and simply flip it over after it is cooled. Then you can have all the flavor with a lot less mess!

Outstanding. Fifth time I've made this. Mixing orange zest and granulated sugar before adding to batter really lets the flavor bloom. I substituted sour cherries thawed with a splash of Grand Marnier. Squeezed juice from fruit before adding to batter, reduced with 1 Tbsp brown sugar, and drizzled over crumb after baking and cooling slightly. Excellent cake without the reduction, but, well, hate to waste good booze.

I made this today, and it’s 5 stars! I skipped the whole butter/parchment paper step and just sprayed my dish with Pam. Used fresh cranberries. Will definitely make again.

This cake is phenomenal! I had about 5 cups of fresh cranberries I needed to get rid of and decided to use all of them, and this recipe still worked beautifully. I was low on butter so I substituted the streusel topping from the Banana Muffin NYT recipe which uses 1/2 a stick and it was plenty. Make this cake!!!!!

I made this gluten free with great success. Substituted gluten free flour mix (blend of gf oat, brown rice, tapioca and fine almond flours); same weights as in the recipe for both cake and crumble. Also, I didn’t have sour cream on hand so I used fat free Greek yogurt instead. Will be making this again for Christmas morning breakfast.

Will def make this again! Took it to work and it was a huge hit. Used fresh cranberries. Had to cook 1 hour. Orange zest gave nice flavor plus wonderful smell when you cut into it. Thought taste and smell best when it was still warm.

Added a little cardamom & chopped candied orange peels I keep stored in the fridge. Our hs of 3 had annihilated it by the following morning. No regrets :)

Half recipe in 8” square pan with 2 cups cranberries. Froze and reheated for Christmas breakfast—a hit.

stickiest. dough. ever. if you're dumping it all into one pan like a sane person, no problem, however i halved the recipe, then noticed it seemed like far too little batter to occupy a 8x8 pan, so used a mini-loaf pan - and that's where it gets truly sticky. once you plop a bit down, adding/adjusting/any further touching and the whole mess moves - it's tricky in smaller vessels, in short. neglected the step to mix berries into the batter, but the end result was still excellent.

Per others suggestions, added more fresh cranberries and some pecans to the top before the crumble, delicious.

This recipe is a keeper. The cake turned out moist, tart, and enough that everyone could have seconds. I made a few changes: used half regular/ half almond flour in both the cake and topping, added a few handfuls of oats to the topping- because I love the cranberry-oatmeal combination. Great with morning coffee!

Perfect. Skipped the parchment and simply sprayed the pan. The cake came out perfectly when cutting pieces. Only change to the recipe I made was to add cardamom with the cinnamon to the crumble topping. So delicious.

Pretty good! I halved the recipe and still didn't have enough white sugar so I used half white and half brown for the batter portion of the recipe. Also used dried cranberries and it came out great. If halving the recipe.. it will only need to bake for about 30 minutes.

Oh, and I used whole wheat pastry flour too! Amazing!

I could find no fresh or frozen cranberries in September, so I tried dried cranberries. I used 3/4 cup for each cup. Sailing crew loved it!

I made it as directed but subbed fresh raspberries (it’s July) and baked at 330 for 50 minutes in a glass pan. It was incredibly good. Will definitely make again, but with cranberries) at Christmas!

To anyone freaked out about the 3 hour cooling time: after 30 minutes I used the wax paper sling to take it out and put on a cooling rack, 30 minutes later I cut a slice. The kitchen did not explode, the world did not end. And it would be blasphemous to not eat this warm, it’s really good!Made it the second time using blueberries, lemon zest and grated ginger. Yum!

Baked for the first time, and shared with friends and family. Rave reviews! This will definitely be in my “treat” rotation. I made it as stated; I’m also thinking that fresh blueberries with lemon zest would be a good alternative combo too. I just used wax paper to make a sling, and sprayed that and the pan with cooking spray. Came out easily.

Tastes and looks great. Used frozen cranberries. Stores well. Not too sweet.

Has anyone tried baking this recipe in a loaf pan?

very similar to spiced cranberry bundt cake - that one just has +1 egg, oil--few other differences but pretty similar