Cranberry Country Cake

Karen Covey
This versatile cake recipe is one to keep in your arsenal. It works well with just about any seasonal fruit, is light, and is definitely a crowd pleaser.



  • cup flour
  • cup light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter melted


  • Cooking spray for greasing
  • cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter at room temperature
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 2 large eggs at room temperature
  • Zest from 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup plain Greek yogurt
  • cups fresh or frozen cranberries


  • To make crumble, combine flour, light brown sugar, cinnamon, and salt in a bowl. Add butter and mix until combined but still crumbly. Transfer bowl to freezer while you prepare cake.
  • Preheat oven 350 degrees. Line bottom of a 9-inch springform pan with parchment paper. Coat top of paper and all sides of pan with cooking spray. Place pan on a baking sheet, set aside.
  • In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  • In a standing mixer fitted with paddle attachment, cream together butter and sugars for about 2 minutes.
  • Add eggs, lemon zest, and vanilla and mix until incorporated. Slowly add one third of flour mixture, followed by half of yogurt. Add another third of flour mixture, followed by remaining yogurt. Add remaining third of flour mixture and mix until just combined. Remove bowl and fold in cranberries (batter will be thick).
  • Pour batter evenly into prepared pan. Sprinkle top of cake evenly with crumble mixture, taking care to break up any larger pieces of crumble as you scatter it, as bigger clumps will prevent cake from cooking evenly (you’re looking for an even layer of smaller crumbles over entire cake).
  • Bake for 60 to 75 minutes, or until a toothpick inserted into middle of cake comes out clean.
  • Allow to cool to room temperature before slicing.

Even more about cranberries right here.