Cranberry Chocolate Chip Crumb Cake
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 5-inch round cake pan.
- 2
In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3
In a separate mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- 4
Add the egg to the butter-sugar mixture and beat until well combined. Mix in the vanilla extract.
- 5
Alternate adding the dry ingredients and the milk to the butter-sugar mixture, starting and ending with the dry ingredients. Mix until just combined.
- 6
Gently fold in the rehydrated dried cranberries and chocolate chips.
- 7
Pour the batter into the prepared cake pan and spread it evenly.
- 8
In a separate bowl, mix together the all-purpose flour, granulated sugar, and ground cinnamon for the crumb topping. Pour in the melted butter and stir until crumbly.
- 9
Sprinkle the cinnamon crumb topping evenly over the cake batter.
- 10
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 11
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
- 12
Once cooled, slice the cake into portions and serve.
Flavor Profile:
This Cranberry Chocolate Chip Crumb Cake is a delightful treat with bursts of tartness from the rehydrated dried cranberries and pockets of chocolatey goodness from the chocolate chips. The crumb topping, with a touch of cinnamon, provides a buttery, sweet, and slightly spiced flavor. Enjoy this cake with a cup of coffee or tea for a comforting and satisfying dessert experience.
