This snacking cake is delicious. It’s easy, and casual enough to be served for an afternoon snack. It’s not too sweet, so it’s perfect for tea time (because obviously you take a break for tea time, right?). But it’s also great to add a little contrast to all the sweet cookies and treats that are served this time of year. The cranberries add a bright punch of color and flavor, paired with a sweet crumb topping, and a delicate cake bottom. This is basically the same recipe as the Rhubarb Snacking Cake, with a few minor adjustments to let the cranberries shine. This will definitely be a new go-to fall/winter recipes!
Cranberry Snacking Cake
Adapted from Smitten Kitchen
- 4 cups fresh cranberries
- 1 1/3 cup granulated sugar, divided
- 1 lemon, juiced and zested
- 1 orange, zested
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 1/3 cup all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp ground ginger
- 1/3 cup plain Greek yogurt (or sour cream)
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 4 Tbsp unsalted butter, melted
Preheat the oven to 350°F. Spray your 9″x13″ pan with cooking spray and then line with parchment paper leavingenough paper hanging over the edges so you can use that to pull the cake out of the pan when it’s done.
Stir together cranberries, 2/3 cup sugar, lemon juice, and orange zest; set aside.
In a large bowl, beat together the butter, the remaining 2/3 sugar, and the lemon zest until light and fluffy. Add eggs one at a time, beating until well combined.
Whisk together the flour, baking powder, salt and ginger in a small bowl. Add one-third of the flour mixture to the butter mixture, stir until just combined. Add half the Greek yogurt, stirring until just combined. Alternate with the remaining flour and yogurt, ending with the flour and making sure to stir until just combined.
Spread the batter into your prepared baking dish in an even layer. Pour the cranberry mixture over the top of the cake, spreading into an even layer.
In a separate bowl, whisk together the dry ingredients. Use a fork to stir in the melted butter until a crumb forms. Spread the crumb evenly over the top of the cranberries.
Bake for 50-55 minutes, until the top is golden and a toothpick inserted into the center comes out clean.