This holiday cake is bursting with bright, tart cranberries. This recipe is adaptable depending on what seasonal fruit is available, try rhubarb in the spring or plums in the fall. Adjust the amount of sugar and type of zest as needed. 

Cranberry Crumble Cake
1/2 cup (113.5 g) butter, softened
2/3 cup (135 g) sugar
3 eggs
1 1/3 cup (200 g) Flourist Sifted Red Fife Flour
pinch salt
1/4 cup milk

Filling
1/3 cup (67 g) sugar
2 cups (220 g) cranberries, fresh or frozen (no need to thaw)
Zest of 1 orange

Crumble
1 cup (150 g) Flourist Sifted Red Fife Flour
1/2 cup (100 g) sugar
2 tbsp cornmeal or chopped almond
pinch salt
6 tbsp (82 g) butter, cubed and softened

Preheat the oven to 375°F. Butter a 9 inch springform pan (or cake pan) and line the bottom with parchment paper.

In a small bowl, combine all of the filling ingredients together and set aside.  

For the crumble, add flour, sugar, cornmeal (or chopped almond) and salt together in a small bowl. Add cubed butter and mash with a fork or use fingers to press the butter into the flour until well combined and the mixture appears like wet, clumpy sand. 

In the bowl of a standing mixer or with handheld beaters, cream butter and sugar together until light and fluffy. Add eggs one at a time, followed by the flour and salt, beat together. Finally add the milk and and continue mixing until just combined. Pour the batter into the prepared pan. 

Evenly distribute cranberries and any excess sugar over the batter, followed by the crumble topping.

Bake for 50-60 minutes until a tester comes out clean.