Cranberry Crumble Loaf Cake

Cranberry Crumble Loaf Cake

 Cranberry Crumble Loaf Cake

I always feel like the holidays sneak up on me. The day before Thanksgiving, I am usually trying to decide what to contribute to the feast, which often results in a very overwhelmed state of confusion and panic in the already crowded Publix. 

Because of this, I am always trying to come up with the perfect last minute recipe that still packs an impressive punch. This recipe for Cranberry Crumble Loaf Cake is just that. The cake is moist and sweet with a tart kick from fresh cranberries and just the right amount of crunch from the brown sugar cinnamon crumble topping. So many cozy holiday flavors! 

I have the pleasure of celebrating being thankful with both sides of my wonderful family. On Thanksgiving Day at an all day cooking extravaganza ending in a late lunch, and the morning after at a family brunch. I will be making this loaf cake for both occasions! 

What are your favorite last minute holiday recipes? Tell me in the comments below! 

 Cranberry Crumble Loaf Cake

Prep Time = 30 minutes / Cook Time = 40 minutes / Total Time = 1 hour 10 minutes

Ingredients

For batter:

  • 4 oz. cream cheese
  • 1 stick unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 eggs 
  • 3/4 teaspoon vanilla extract 
  • 1 cup flour 
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 oz. fresh cranberries 

For crumble topping:

  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt 
  • 1 stick unsalted butter, melted 
  • 1 1/4 cups flour

Steps:

  1. Preheat oven to 350°F. 
  2. To make crumble topping, combine brown sugar, sugar, cinnamon, and salt in a medium bowl. Wisk in melted butter. Add flour and mix with a fork until crumbles are uniformly colored. Spread out mixture on parchment paper and allow to dry until ready to use.
  3. To begin the batter, combine cream cheese, butter and sugar. Mix until well combined.
  4. Add eggs and vanilla to the mixture. Mix until well combined.
  5. In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix. 
  6. After the mixture is well combined and there are few clumps, add cranberries, stirring in by hand. 
  7. Fill a greased 9x5 loaf pan about 1/2 way full with batter. Top batter generously with crumble topping. Other size loaf pans may be used, but may yield more than one loaf. 
  8. Bake for 30 to 40 minutes, or until the crumble topping is browned and dry. Allow loaf to cool before removing from pan. 

Love the plates, napkins, and cutting board on my table? Find them for yourself at the links below! 

PLATES / NAPKINS / CUTTING BOARD

 Cranberry Crumble Loaf Cake
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