Bursting with fruit and scented with orange, this cranberry orange cake is a simple crumb cake perfect for tea, breakfast or holiday brunch.
When tender summer berries are out of season, cranberries are perfect candidates for buckle-baking.
This cranberry orange cake is scented with fresh orange zest, and is full of whole cranberries that soften and split open while the cake bakes.
I think my favorite part of this cake are the crunchy, buttery crumbs on top.
Some of the berries burst open and blend with the sugary vanilla crumbs to make a nice, sweet-tart pop when you take a bite.
Baker and Spice is the kind of bakery you’d be lucky to have in your neighborhood — they make everything in small batches with great ingredients and local, seasonal produce. How sweet is that!
For more sweet things to make with cranberries and orange, check out my Citrus Olive Oil Cranberry Cake.
- 2 tablespoons packed light brown sugar
- 1 stick unsalted butter, at room temperature
- 2 1/4 cups unbleached all-purpose flour
- 1 1/4 cups granulated sugar
- 3/4 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- Grated zest of one orange
- 2 eggs
- 1/2 cup plain whole milk yogurt or sour cream
- 2 cups (8 ounces) fresh or frozen cranberries
- Preheat oven to 350 degrees and butter an 8-inch square baking pan.
- To make the crumb topping, pulse the brown sugar, 4 tablespoons of the butter, 1/2 cup of the flour, 1/4 cup of the granulated sugar, 1/4 teaspoon of the salt and 1 teaspoon vanilla in a food processor (or in a bowl using a fork or pastry blender) until coarse crumbs form; set aside.
- Whisk the remaining 1 3/4 cups flour, salt and baking powder into a bowl.
- Cream the remaining 4 tablespoons butter, 1 cup sugar and orange zest in a bowl with a handheld mixer or in a stand mixer until light and fluffy. Add the eggs one at a time, followed by the vanilla. Scrape down the sides of the bowl and reduce mixer speed to low; stir in 1/2 of the flour mixture and half the yogurt. Repeat with the remaining flour and yogurt. Stir in 1 cup of the cranberries.
- Scrape the batter into the pan, spreading it evenly and distribute the remaining cranberries over the top. Sprinkle the reserved topping over the cranberries.
- Bake 45 - 50 minutes on the middle rack, or until light golden brown and top is firm.
Amount Per Serving:Calories: 409 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 80mg Sodium: 349mg Carbohydrates: 66g Net Carbohydrates: 0g Fiber: 2g Sugar: 37g Sugar Alcohols: 0g Protein: 6g
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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