Spiced Cranberry Crumb Cake

Ingredients

2 cups all purpose flour

1/2 tsp salt

1 tsp Simply Organic Ground Cinnamon

1/2 tsp Simply Organic Ground Ginger

Pinch of Simply Organic Ground Cardamom

Pinch of Simply Organic Ground Nutmeg

1 1/2 tsp baking powder

1 stick butter, at room temperature

3/4 cup granulated sugar

1 egg, at room temperature

1 tsp vanilla

1/2 cup whole milk

2 cups fresh cranberries, washed and dried

For the Crumble Topping:

1/2 cup all purpose flour

1/2 cup light brown sugar

1 tsp Simply Organic Ground Cinnamon

1/2 tsp Simply Organic Ground Ginger

Pinch of Simply Organic Ground Cardamom

Pinch of Simply Organic Ground Nutmeg

1 tsp vanilla

1/4 cup cold butter, cut into cubes

Directions

Preheat the oven to 350˚ F. Butter an 8 by 8 inch pan and line it with parchment paper. Whisk the dry ingredients together and set aside.

Prepare the crumble topping by adding the flour, brown sugar and spices to a large bowl. Whisk to combine. Add the vanilla and chilled butter and using your fingers, work the butter into the flour mixture until large clumps form. Set aside to chill while you prepare the cake.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium speed for about 3 minutes or until light and fluffy. Add the egg and vanilla and beat until well combined.

Beat in the flour mixture in three additions, alternating with the milk, mixing each addition only until the flour is just incorporated. Fold in the fresh cranberries, then dollop the batter into the prepared pan, smoothing the top with a rubber spatula. Add the prepared crumb topping and bake for about 45 minutes. Let cool slightly and enjoy!