For Mother’s Day this year, I baked a beyond creamy Sour Cream Cranberry Crumble Loaf with a crunchy streusel top.
I absolutely love cranberries. They are a fav year-round food for me, just as blueberries are too. They are also particularly healthy for women, so I wanted to bake this loaf for my mom so she can enjoy it with her coffee and also get a nutritional boost. There’s always love in the food we prepare for others and ourselves too. Maybe one day I will write about the health benefits of incorporating cranberries into our diet.
This Sour Cream Cranberry Crumble Loaf is extra creamy because I used 14% sour cream this time. You can opt for regular sour cream and it will turn out just as lovely. The streusel topping is a delight because its crunchiness a contrast in texture to the creamy loaf.
Sour Cream Cranberry Crumble Loaf
Ingredients
Batter
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream I used 14% for an extra creamy texture
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup frozen cranberries
Crumble
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/4 butter
- 1/4 tsp ground cinnamon
Instructions
- In a large mixing bowl, cream sugar and butter until blended. Add one egg at a time, mixing between each addition.
- Add vanilla extract and sour cream. Blend until incorporated.
- Add all dry ingredients, mix until fully combined and the batter is smooth.
- In a large bowl, with 1 Tbsp of flour, lightly coat the frozen cranberries in flour. This method will prevent the berries from sinking to the bottom of the loaf during baking as the flour coating adds friction against the batter.
- Gently fold the cranberries into the batter using a spatula.
Crumble
- Mix all ingredients for crumble topping using a fork against the mixing bowl until coarse crumbs are formed. You can use your hands if easier for breaking the butter into smaller crumbs.
- Sprinkle crumble over the loaf batter in loaf pan.
- Bake at 350 F in a lightly butter- greased loaf pan for 50 minutes to 1 hour until toothpick test comes out barely sticky from the middle of the loaf.
I love baking loaves. There is something beautiful about how they rise in the oven and seeing the centre of the loaf. I think over the years I have gotten really good at seeing when a loaf is ready to come out of the oven. It’s a skill that renders sweet rewards 😛
What is your fav berry to bake with?
For more pictures, visit my Instagram at recipeinnumbers!
