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)

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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