Cranberry Crumb Cake with Whipped Maple Creme Fraiche
Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. During baking, the cranberries burst and soften, and the crumb topping gets nice and crisp. Each slice of crumb cake is finished with a generous dollop of whipped maple creme fraiche. This cake is a delicious addition to a holiday dessert spread or brunch, pairing perfectly with a cup of coffee or tea.
If you’re looking for a dessert that feels festive and comforting all at once, this Cranberry Crumb Cake might just become your new favorite dessert this season. It’s the kind of cake that reminds you of the comforting desserts you had growing up, but also feels special enough to serve when guests arrive.
I’m a huge fan of incorporating cranberries into desserts over the holiday season. Cranberries are such an underrated berry, bringing a balance of tartness and color to sweet treats. I’ve celebrated this humble berry in a few of my holiday desserts, like this Cranberry Pear Crumble, Cranberry Swirl Coffee Cake, Cranberry Eggnog Coffee Cake, and White Chocolate Cranberry Tart.
We must talk about the flavor I packed into this crumb cake. The cranberry layer features classic orange zest. Orange zest brightens the taste of cranberries. Then, the crumb topping has festive, warm spices added, such as ground cinnamon, cloves, and nutmeg. The smell of this cake baking fills your kitchen with the most inviting aroma of the holiday season.
One of the things I love about this recipe is that part of it can be prepared ahead of time, which is always helpful during the busy holiday season. The crumb layer can be prepared up to two days in advance and stored in an airtight container in the refrigerator.
I prefer to make this recipe using fresh cranberries because frozen cranberries release too much moisture into the cake. If you need to use frozen cranberries, I recommend thawing them first and then draining off any accumulated juices before using them in the recipe.
I used yogurt in the batter for a nice tart taste. I know most of us have Greek yogurt in our fridges, but I recommend using plain unsweetened yogurt, not Greek yogurt, to make this recipe. Greek yogurt will make the cake batter a bit too thick.
Finally, let’s talk about that heavenly whipped maple crème fraîche that I used to top each slice of this crumb cake. Crème fraîche is both creamy and tangy. It has a higher amount of fat than sour cream and a richer flavor.
Just by adding a little maple syrup to it, it becomes the perfect finishing touch that holds its shape when used as a garnish.
Ingredients
- all-purpose flour
- granulated sugar
- brown sugar
- sea salt
- some warm spices like ground cinnamon, cloves, & nutmeg
- unsalted butter
- fresh cranberries
- a medium orange
- 3 large eggs
- vanilla extract
- baking powder
- plain unsweetened yogurt
- some creme fraiche
- maple syrup
How to Make Cranberry Crumb Cake
Preheat the oven and lightly grease a square baking pan with cooking spray, then line it with parchment, leaving an overhang on all sides.
Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl.
Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps.
For the cranberry layer, add the cranberries, orange zest, a tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside.
To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.
Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.
Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine.
With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt.
Mix until mostly combined, then scrape down the bowl and add the rest of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick.
Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula.
Scatter the cranberry mixture evenly over the top of the batter.
Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries.
Bake the cake for about an hour on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.
Place the cake pan on a wire rack and cool for half an hour. After cooling, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving.
When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment.
Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take a few minutes.
Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.
How to Store
Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.
More Holiday Dessert Recipes
- Eggnog Cheesecake with Gingersnap Crust
- Gingerbread Bundt Cake
- Peppermint Mocha Brownies
- Eggnog Coffee Cake
- Cranberry Orange Cheesecake
What do you think of this festive cranberry crumb cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy holiday baking, friends!
Cranberry Crumb Cake Recipe
Cranberry Crumb Cake with Whipped Maple Creme Fraiche
Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. This cake is a delicious addition to a holiday dessert spread or brunch and pairs perfectly with a cup of coffee or tea.
Ingredients
For the crumb topping:
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted
For the cranberry layer:
- 1 ¾ cups fresh cranberries
- 1 medium orange, zested and juiced
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
For the cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ¼ cup plain unsweetened yogurt, at room temperature
For the whipped maple creme fraiche:
- 8-ounce container creme fraiche, cold
- 2 ½ tablespoons maple syrup
- 1 small pinch sea salt
Instructions
Notes
Recipe Tips
- In order to facilitate spreading the cake batter into the lined pan, I recommend using binder clips to keep the parchment paper in place on all sides. Once you’ve added the crumb topping, you can remove the binder clips.
- Make sure to use plain unsweetened yogurt, not Greek yogurt. Greek yogurt will make the cake batter a bit too thick.
- Keep the creme fraiche in the fridge until right before you’re ready to use it. This will ensure it whips up properly. It will soften as it sits out, so I recommend making it just before you’re ready to serve the cake.
- An 8-inch square baking pan with sides that are at least 2.25 inches high is ideal in order to allow room for the cake to rise. If your pan is more shallow, I recommend using a 9-inch square pan and checking for doneness around 40-45 minutes.
- If you like a small dollop of cream, go with the whipped maple creme fraiche as written. If you prefer big dollops of cream with your cake, I recommend doubling the whipped maple creme fraiche!
- Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.
FAQs
Can I make any of the components ahead of time? The only component I recommend making ahead of time is the crumb topping. It can be made up to 2 days in advance and kept in an airtight container in the fridge. When you’re ready to make the cake, I recommend allowing the crumb topping to sit out at room temperature for about 20-30 minutes so that it’s easier to break up with your fingers.
Can I use frozen cranberries? Frozen cranberries will release a lot of moisture into the cake if added when frozen. If you need to use frozen cranberries, I recommend thawing them first, then draining off any of the accumulated juices before using them in the recipe.