Cranberry Crumble Cake Recipe

Name: Cranberry Crumble Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dried apricot, chopped; ½ cup boiling water; 1 (12 ounce) bag fresh cranberries; 1 pear, cored and sliced; 1 granny smith apple, cored and sliced; ¼ cup sugar; cooking spray; 1 ½ cups all-purpose flour; 1 cup sugar; ½ cup cold butter, cut into small pieces; ½ teaspoon salt; ¼ cup egg substitute; ½ teaspoon baking soda; ⅔ cup buttermilk (or plain yogurt); ½ teaspoon vanilla; 1 teaspoon pumpkin pie spice; 2 tablespoons brown sugar; 2 tablespoons old fashioned oats; 1 tablespoon water; ½ cup walnuts, chopped fine (can use pecans)

Servings: persons

½ cup dried apricot, chopped
½ cup boiling water
1 (12 ounce) bag fresh cranberries
1 pear, cored and sliced
1 granny smith apple, cored and sliced
¼ cup sugar
cooking spray
1 ½ cups all-purpose flour
1 cup sugar
½ cup cold butter, cut into small pieces
½ teaspoon salt
¼ cup egg substitute
½ teaspoon baking soda
⅔ cup buttermilk (or plain yogurt)
½ teaspoon vanilla
1 teaspoon pumpkin pie spice
2 tablespoons brown sugar
2 tablespoons old fashioned oats
1 tablespoon water
½ cup walnuts, chopped fine (can use pecans)

1
Preheat oven to 350 degrees F.
2
Spray a 13 by 9 inch baking pan with cooking spray.
3
To prepare filling: combine dried apricots and water in a small bowl; let stand 30 minutes.
4
Combine remaining filling ingredients in a large bowl.
5
Add apricots and soaking liquid; mix well.
6
Spoon into prepared pan.
7
To prepare cake: combine flour, sugar, butter and salt in food processor.
8
Pulse until crumbly (mine was very fine).
9
Set aside 1 cup for streusel topping.
10
Add egg to flour mixture in food processor.
11
Dissolve baking soda in buttermilk, stir well and add to flour mixture.
12
Add vanilla.
13
Pulse to make a cake batter (mine was quite thick).
14
Pour over cranberry mixture in pan (I had to dot it around the pan and spread with a spatula - don't worry if it doesn't seem like enough dough!
15
).
16
To prepare streusel, add streusel ingredients to reserved flour mixture.
17
Toss well.
18
Sprinkle over cake batter and bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean.
19
Cool on a wire rack.

1335

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ½ cup dried apricot, chopped, ½ cup boiling water, 1 (12 ounce) bag fresh cranberries, 1 pear, cored and sliced, and more.

Yes, Cranberry Crumble Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Crumble Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions