Gourmet Made Deliciously Simple

Fall Crumb Coffee Cake

This tender, mildly spiced fall crumb coffee cake is loaded with pears, apples and cranberries and generously topped with buttery crumbs and more cranberries. Perfection!

This tender, mildly spiced fall crumb cake is loaded with pears, apples and cranberries and generously topped with buttery crumbs and more cranberries.

It doesn’t feel like fall any more, at least here in ND. Everything is covered with fluffy white snow, beautiful bright white snow! Yet, I just stay inside and pretend that it’s still fall, burning pumpkin pie candles, looking at colorful fall photos on IG, and eating this delicious crumb coffee cake packed with fall fruits: apples, pears and cranberries. With a cup of steaming hot tea, of course. Delusional? Maybe…

This tender, mildly spiced fall crumb cake is loaded with pears, apples and cranberries and generously topped with buttery crumbs and more cranberries.

Ok, enough of weather talk. Look at this CAKE! Ridiculously tender (read: moist), mildly spiced with warm fall spices like cinnamon, nutmeg and ginger, loaded with pears, apples and cranberries! Did I convince you? Not quite yet? How about that buttery sweet crumb topping with cranberries? I wasn’t shy on the crumbs here. It creates nice caramelized crust over the cake. Perfection!

This tender, mildly spiced fall crumb cake is loaded with pears, apples and cranberries and generously topped with buttery crumbs and more cranberries.The best part: it’s super simple to make. The ingredient list might look long, but most of them are spices that you probably have in your pantry. If you don’t have a pear, then just use another apple, no big deal. You can make this cake without a stand mixer; I use mine all the time, because I’m lazy. You could do everything by hand, but electric handheld mixer will make the job easier for you. Creaming the butter and sugar well is the key to perfectly tender cake, plus the batter is on slightly thicker side, so electric mixer is highly recommended. As usual, here is the step-by-step process for those of us who love everything visual. 🙂

This tender, mildly spiced fall crumb cake is loaded with pears, apples and cranberries and generously topped with buttery crumbs and more cranberries.If desired, you can dust some powdered sugar on top for a festive look. The cake still looks quite gorgeous without it too, with beautiful red cranberries all over.

This tender, mildly spiced fall crumb cake is loaded with pears, apples and cranberries and generously topped with buttery crumbs and more cranberries.Those ruby red specks of cranberries are just gorgeous! So festive and perfect for Thanksgiving and Christmas.

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Fall Crumb Coffee Cake

This tender, mildly spiced fall crumb cake is loaded with pears, apples and cranberries and generously topped with buttery crumbs and more cranberries.

Yield: 8

Ingredients:

For crumb topping
  1. • ½ cup (60gr) all-purpose flour
  2. • ¼ cup (50gr) light brown sugar
  3. • 2 tablespoons (30gr) unsalted butter, softened
  4. • ½ teaspoon ground cinnamon
For the cake
  1. • 1 cup (100gr) fresh cranberries
  2. • 1 medium pear
  3. • 1 medium apple
  4. • 1 ½ cups (190gr) all-purpose flour
  5. • 1 teaspoon baking powder
  6. • 1 teaspoon ground cinnamon
  7. • ½ teaspoon baking soda
  8. • ¼ teaspoon ground nutmeg
  9. • ¼ teaspoon ground ginger
  10. • ¼ teaspoon salt
  11. • ¾ cup (150gr) light brown sugar
  12. • ½ cup (115gr) unsalted butter, softened
  13. • 2 large eggs, at room temperature
  14. • 1/3 cup plain Greek yogurt, at room temperature
  15. • 1 teaspoon pure vanilla extract
  16. • Powdered sugar for dusting, optional

Directions:

  1. 1. Preheat the oven to 350°F (175°C). Grease 9-inch (23cm) round springform pan.
    2. For the crumb topping, combine flour, sugar, butter and cinnamon. Set aside.
    3. In a food processor, pulse the cranberries a few times leaving some big pieces. Take about 2 tablespoons of cranberries and mix it with crumb topping. Peel and cut the pear and apple into thin small pieces.
    4. In a small bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg, ginger and salt.
    5. In a large mixing bowl with paddle attachment, or using an electric hand mixer, beat the butter and sugar until fluffy. Add the eggs, yogurt and vanilla extract and continue to beat for 2 more minutes, or until well combined. Add flour mixture and mix until just combined. Fold in the cranberries, pear and apple.
    6. Pour the cake mixture into the prepared cake pan. Sprinkle the prepared crumb topping evenly over the cake batter and slightly press. Bake for about 45 minutes, or until the inserted toothpick comes out clean.
    7. Cool for 5 minutes. Then remove from pan and cool completely on wire rack.
All images and text ©Shinee D. for Sweet & Savory by Shinee

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10 comments

  1. Is a Spring form pan needed?

    • Amy, I’d highly recommend you use springform pan, because otherwise it’ll be hard to get the cake out. You can’t invert the cake out because of the topping. But if you don’t mind cutting the cake in the pan, I think it’ll be fine. Let me know how it turns out, if you try this recipe.

  2. fresh cranberries are hard to come by. is it possible to substitute with frozen or dried ones?

  3. I’m right there with you, delusion and all… pretending it’s fall with my fall baking, but it looks like the middle of January out there. Love from Minnesota 😛 Clearly, I too cannot stop the weather talk b/c we’ve got serious weather! But this cake…it looks awesome. Love the pear and cranberry mix. It looks super moist and holiday-pretty. 🙂

  4. Yum! I’ve been looking for a great Thanksgiving morning recipe and I think I just found it! Pinned!

  5. OMG!!! This looks so delicious and those step by step pictures – awesome!

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