You're going to love this simple Cranberry Crumb Cake. Tart, fresh cranberries are layered between a soft, light-crumbed vanilla cake and a holiday-spiced streusel for the perfect winter coffee cake.

all purpose flour baking powder baking soda salt unsalted butter granulated sugar eggs pure vanilla extract buttermilk fresh cranberries cinnamon nutmeg

1. Preheat your oven to 350 degrees F. Generously grease a 9-inch springform pan and set aside.

Prep The Pan

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. Cream together the butter and sugar on medium-high speed until pale and fluffy, 2-3 minutes.

Make The Cake

4. Add the eggs one at a time, beating on medium speed until fully incorporated after each addition. Add the vanilla extract and beat briefly to combine.

Make The Cake

5. Add a third of the flour mixture and beat on low speed until combined, then add half the buttermilk and beat on low speed again. Repeat with remaining third of flour mixture, the rest of the buttermilk, and end with the last third of the flour mixture.

Make The Cake

6. Beat on low speed until the batter is smooth, but do not overmix. 7. Scrape the batter into the prepared springform pan and smooth it out with a spatula.

Make The Cake

8. Arrange the cranberries evenly over the top and press down gently to adhere to the batter.

Make The Cake

9. Whisk together flour, sugar, cinnamon, and nutmeg. Add cold butter and cut into the flour mixture using a pastry blender, two forks, or your fingertips until the mixture resembles wet sand with some pea-sized crumbs. Sprinkle the mixture evenly over top of the cranberries.

Make The Crumb

10. Bake the cake for 45-50 minutes, or until edges are browned and a toothpick inserted in the center of the cake comes out clean. Cool completely before serving.  Optional: Dust with a bit of powdered sugar to look like snow!