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Double Cranberry Crumb Cake

Tammy Luna TeaChef Level 1

A moist crumb cake made with cranberry tea and fresh cranberries sprinkled throughout. Prep time: 30 min. Cook time: 60 min.

1 h 30 m 2


  • 3 tbsp. cranberry tea leaves
  • 1 c. + 2 tbsp. water
  • 2 c. sugar
  • 1 c. (2 sticks) butter, softened
  • 4 eggs
  • 1/2 c. oil
  • 1/2 c. whole milk
  • 1 tbsp. vanilla extract
  • 1/8 tsp. salt
  • 3 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 c. coarsely chopped fresh cranberries
  • Crumb topping:
  • 3/4 c. sugar
  • 1/3 c. butter, softened
  • 1/2 c. flour
  • 1 tsp. ground cinnamon
  • 1/2 c. quick oats
  • 2 tbsp. brewed tea leaves from steeping


Heat water to just below boiling and pour over tea leaves. Steep for 3-4 min. Strain leaves from tea and set both aside.

In large mixing bowl, cream sugar, butter, and oil. Beat in eggs. Add milk, tea (which should be about 1 c. of liquid), and vanilla. Mix well.

Add salt, flour, baking soda, and baking powder, stirring after all have been added. Fold in chopped cranberries.

Pour batter into a greased 9"x13" baking pan.

Make crumb topping by combining all topping ingredients in a medium-sized bowl. For the brewed tea leaves, use some of the leaves that were used to make the tea for the batter. If topping isn't crumbly enough, chill for 5-10 min. until mixture crumbles. Sprinkle over cake batter.

Bake at 350°F for about 55-60 min. or until cake tests done.

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