Cranberry apricot crumble cake started exactly where many good cake recipes do—with leftovers and a sweet tooth. A basic white cake becomes something special we layer it with fruit and finished with a buttery crumble, especially when that fruit happens to be leftover cranberry sauce from the holidays.
A Simple Cake for Leftover Cranberry Sauce
The goal here is balance. Cranberry sauce brings brightness and gentle acidity, while apricot jam adds sweetness and body. Together, they create a filling that’s jammy, tart, and rich without being heavy. Ideally, you want about two cups total of fruit—jam, compote, or a mix. But if you’re a little short? That’s where a little creativity comes in.
When the Jam Jar Comes Up Short
Apricot jam pairs beautifully with cranberry, but it’s far from the only option. Blueberry, Saskatoon berry, plum, or even marmalade all work well here. Mixing jams isn’t a compromise—it adds depth. Different fruits bring different sweetness levels and textures, making each bake feel just a little unique.
The cake itself is intentionally simple. A classic white cake base gives the fruit room to shine, while the crumble topping adds contrast—crisp, buttery, and just sweet enough. As it bakes, the jam layer bubbles gently into the cake, creating pockets of fruit and soft crumb beneath the crunch.
Morning Coffee or Afternoon Tea—Your Call
So unassuming. A cake that doesn’t need frosting or fanfare. It slices clean, holds well, and tastes just as good the next day. Serve it slightly warm for afternoon tea or sneak a slice alongside your morning coffee. It’s casual, forgiving, and easy enough to use of what you already have.
Leftovers never tasted so tempting. Let us eat cake!
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Cranberry Apricot Crumble Cake
- Total Time: 1 hour 20 minutes
- Yield: serves 8
Description
Cranberry apricot crumble cake made with leftover cranberry sauce, a simple white cake base, and a buttery crumb topping—perfect for coffee or tea and pretty enough for company!
Ingredients
- Crumble Topping • 3/4 cup all-purpose flour • 1/2 cup brown sugar • 1 teaspoon cinnamon • 1/4 teaspoon nutmeg • 1/4 cup butter, soft
- Cake • 1 large egg • 1/2 cup sugar • 1/2 cup buttermilk, or whole milk • 2 tablespoons light cooking oil or melted butter • 1 teaspoon vanilla extract • 1 cup flour • 2 teaspoons baking powder • 1/2 teaspoon salt
- Fruit Layer • 1 cup leftover cranberry sauce • 1 cup apricot jam (or substitute part or all with blueberry, Saskatoon berry, plum jam, or marmalade)
Instructions
- Preheat oven to 375°F (190°C) Grease and line an 8- or 9-inch round springform or square baking pan.
- Start with your crumble. Combine crumble topping ingredients and sprinkle evenly over the fruit layer. They should have a sand-like texture. Reserve.
- In a bowl, add egg, sugar, buttermilk, vanilla and oil and beat until light and fluffy.
- In the same bowl, add your flour, baking powder, and salt. Whisk the top lightly, to combine the dry ingredients. Then beat until relatively smooth and creamy.
- Spread batter evenly in prepared pan.
- Spoon cranberry sauce and jam over the batter, gently swirling but not fully mixing.
- Top with crumble mixture. Press lightly to smooth.
- Bake for 40–45 minutes (depending on the size of your pan), until golden, with bits of bubbling jam coming through and your tester comes out clean from the cake portion.
- Cool slightly before slicing.
Notes
Pro Tips
• You want about two cups total of jam or compote for proper layering.
• Mixing jams adds flavour complexity—don’t aim for perfection here.
• Leftover cranberry sauce works best when slightly thick, not overly loose.
- Prep Time: 35 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: North American
