Gingerbread Cranberry Snack Cake

INGREDIENTS

For the Cake

• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar, packed 
• 1/3 cup unsulphured molasses
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract 
• 1/2 cup buttermilk 
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoons ground ginger
• 1 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 
• 1/2 teaspoon salt
• 1 cup Stahlbush Island Farm Cranberries

For the Crumble

• 3/4 cup all purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted 

INSTRUCTIONS

• For the Crumble:
  • In a large mixing bowl stir together the flour, sugar, baking soda, ginger, cinnamon, cloves, nutmeg & salt until combined.
  • Pour in the butter & toss until a crumbly mixture is formed. Set aside until ready to use.
• For the Cake:
  • Preheat the oven to 350(f) degrees. Generously grease & flour a 9-inch round cake pan.
  • In a large mixing bowl beat together the butter & sugar until fluffy, about 2 minutes. Add the molasses, eggs, vanilla & buttermilk. Mix until well combined.
  • Sift in the flour, baking soda, ginger, cinnamon, cloves, nutmeg & salt. Beat until batter is smooth, about 60 seconds.
  • Transfer to the prepared cake pan. Evenly scatter with cranberries & crumble.
  • Bake for 25 to 30 minutes, until the top bounces back to touch. Let cool completely before removing from the pan. Dust with powdered sugar & serve.