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.
- 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
- 1 ¾ cups fresh cranberries
- 1 medium orange, zested and juiced
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 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
- 8-ounce container creme fraiche, cold
- 2 ½ tablespoons maple syrup
- 1 small pinch sea salt