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Cranberry Orange Crumb Cake – Bright, Buttery, and Perfect for Brunch

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – for the cake and the crumb topping
  • Granulated sugar – sweetens the batter and balances the cranberries
  • Light brown sugar – for a rich, caramel note in the streusel
  • Baking powder – the main leavener
  • Baking soda – helps lift when combined with acidic ingredients
  • Kosher salt – enhances flavor
  • Ground cinnamon – warm spice for the topping (optional but recommended)
  • Unsalted butter – softened for the batter; melted for the crumb
  • Large eggs – room temperature if possible
  • Sour cream or plain Greek yogurt – full-fat works best
  • Whole milk – adds moisture without heaviness
  • Fresh oranges – you’ll need zest and juice
  • Vanilla extract – rounds out the flavors
  • Cranberries – fresh or frozen; no need to thaw
  • Powdered sugar – optional, for a simple glaze or dusting

Method
 

  1. Prep your pan and oven: Heat oven to 350°F (175°C). Grease and line a 9-inch square pan with parchment, leaving overhang for easy lifting. Set aside.
  2. Make the crumb topping: In a bowl, combine 1 cup flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Stir in 6 tablespoons melted unsalted butter until clumps form. Chill while you prepare the batter.
  3. Whisk the dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
  4. Cream the butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes.
  5. Add eggs and flavor: Beat in 2 large eggs, one at a time. Add 1 tablespoon orange zest, 2 teaspoons vanilla extract, and 2 tablespoons fresh orange juice. Mix until smooth.
  6. Finish the batter: Add the dry ingredients in two additions, alternating with 1/2 cup sour cream and 1/4 cup whole milk. Mix on low just until combined. The batter will be thick.
  7. Fold in cranberries: Gently fold in 1 1/2 cups cranberries. If using frozen, toss briefly in 1 tablespoon flour to reduce color bleed.
  8. Assemble: Spread the batter evenly in the prepared pan. Break the chilled crumb into large and small clumps and scatter evenly over the top. Press lightly to help it adhere.
  9. Bake: Bake 40–48 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the crumb browns too quickly, tent loosely with foil.
  10. Cool and finish: Let the cake cool in the pan for 20 minutes. Lift out using the parchment and cool to warm-room temperature. Dust with powdered sugar or whisk a quick glaze (1/2 cup powdered sugar with 1–2 teaspoons orange juice) and drizzle over the top.
  11. Serve: Slice into squares. Enjoy slightly warm for the best texture and aroma.