Gingerbread + Cranberry Snack 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’s Cranberries

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 

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.