Cranberry Orange Crumble Cake is a delightful dessert that combines the bright, tangy flavors of fresh cranberries with the sweet, zesty notes of orange. It’s perfect for any occasion, whether you’re hosting a family gathering or just wanting to enjoy a treat with your afternoon tea. This cake is not only easy to make but also impressively beautiful and delicious!

The combination of the fluffy cake, tart cranberries, and crumbly topping makes each bite a wonderful experience. Plus, the vibrant colors of the cranberries and orange zest are sure to catch the eye. Let’s dive into how to make this delightful dessert!

Gather Your Cranberry Orange Crumble Cake Ingredients

To whip up this delicious treat, you’ll need the following ingredients:

1 cup (125 g) all-purpose flour
1/2 cup (100 g) granulated sugar
Zest of 1 large orange
4 oz (115 g) unsalted butter, cold and cut into small pieces
3/4 cup (150 g) granulated sugar
Zest of 1 large orange
3 large eggs
4 oz (115 g) unsalted butter, melted
Juice of 1 large orange (about 1/3 cup (80 ml))
6 oz (170 g) full-fat Greek yogurt
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (150 g) fresh cranberries, roughly chopped
Powdered sugar, for dusting

Step-by-Step Cranberry Orange Crumble Cake Recipe

Making this cake is straightforward! Just follow these simple steps:

Make the Crumble: In a medium bowl, combine 1/2 cup (100 g) granulated sugar and the zest from 1 large orange. Rub them together with a spatula to release the orange flavor. Add 1 cup (125 g) flour and the cold butter pieces. Use a pastry cutter or fork to mix until you achieve a crumbly texture. Refrigerate while you prepare the batter.
Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
In a large mixing bowl, combine 3/4 cup (150 g) sugar and the zest of another large orange. Rub them together until it feels like wet sand.
Add 3 large eggs to the sugar mixture, and use a mixer to beat until pale and fluffy.
Mix in the melted butter and orange juice, followed by the Greek yogurt and vanilla extract. Combine well.
Stir in the salt and baking powder. Gently fold in 2 cups (250 g) flour until just combined—be careful not to overmix! Then, fold in half of the chopped cranberries.
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining cranberries evenly over the surface, and then top with the crumble, pinching some into larger bits for added texture.
Bake in the preheated oven for about 45-50 minutes, or until golden brown and a toothpick comes out clean.
Let the cake cool for 10 minutes before removing it from the pan. Dust with powdered sugar, cut into 9 squares, and enjoy!

Serving Suggestions for Cranberry Orange Crumble Cake

The best way to serve this Cranberry Orange Crumble Cake is warm, freshly baked, and dusted with powdered sugar. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. You could also serve it alongside a cup of tea or coffee for a cozy afternoon snack. Don’t forget to garnish with a few fresh cranberries or a slice of orange for that added flair!

Helpful Tricks for Cranberry Orange Crumble Cake

Fruit Variations: Feel free to mix in other fruits like blueberries or raspberries for different flavor combinations.
Make it Ahead: You can prepare the crumble a day in advance and store it in the fridge. Just assemble and bake when you’re ready!
Gluten-Free Option: Swap out the all-purpose flour for a 1:1 gluten-free baking flour to make a gluten-free version of this delicious cake.

Cranberry Orange Crumble Cake FAQs

Can I use frozen cranberries?
Yes, you can! Just make sure to thaw and drain them before using, as frozen cranberries can add extra moisture to the cake.

How should I store leftover cake?
Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Can I freeze this cake?
Absolutely! Once completely cooled, wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before serving.

This Cranberry Orange Crumble Cake is a fantastic treat that brings vibrant flavors to your table. Whether for breakfast, dessert, or just a snack, it’s bound to be a favorite! So, gather your ingredients and give this recipe a try; you won’t be disappointed!

Print Recipe

Cranberry Orange Crumble Cake

A delightful dessert combining fresh cranberries and zesty orange flavors, perfect for any occasion.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Keyword: Baking, Cake, Cranberry Orange Crumble Cake, Dessert, Fruity Dessert

Servings: 9 squares

Calories: 250kcal

Ingredients

For the Crumble Topping

1/2 cup 1/2 cup (100 g) granulated sugar
1 large Zest of 1 large orange
1 cup 1 cup (125 g) all-purpose flour
4 oz 4 oz (115 g) unsalted butter, cold and cut into small pieces

For the Cake Batter

3/4 cup 3/4 cup (150 g) granulated sugar
1 large Zest of 1 large orange
3 large 3 large eggs
4 oz 4 oz (115 g) unsalted butter, melted
1/3 cup Juice of 1 large orange (about 1/3 cup (80 ml))
6 oz 6 oz (170 g) full-fat Greek yogurt
1 teaspoon 1 teaspoon vanilla extract
2 cups 2 cups (250 g) all-purpose flour
1 teaspoon 1 teaspoon baking powder
1/4 teaspoon 1/4 teaspoon salt
1 1/2 cups 1 1/2 cups (150 g) fresh cranberries, roughly chopped
Powdered sugar, for dusting

Instructions

Make the Crumble

In a medium bowl, combine 1/2 cup granulated sugar and the zest from 1 large orange. Rub together with a spatula to release the orange flavor. Add 1 cup flour and the cold butter pieces. Use a pastry cutter or fork to mix until you achieve a crumbly texture. Refrigerate while you prepare the batter.

Prepare the Cake

Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
In a large mixing bowl, combine 3/4 cup sugar and the zest of another large orange. Rub together until it feels like wet sand.
Add 3 large eggs to the sugar mixture, and use a mixer to beat until pale and fluffy.
Mix in the melted butter and orange juice, followed by Greek yogurt and vanilla extract. Combine well.
Stir in the salt and baking powder. Gently fold in 2 cups flour until just combined—be careful not to overmix! Then, fold in half of the chopped cranberries.
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining cranberries evenly over the surface, and then top with the crumble, pinching some into larger bits for added texture.
Bake in the preheated oven for about 45-50 minutes, or until golden brown and a toothpick comes out clean.
Let the cake cool for 10 minutes before removing it from the pan. Dust with powdered sugar, cut into 9 squares, and enjoy!

Notes

For serving, enjoy the cake warm and dusted with powdered sugar. Pair with vanilla ice cream or whipped cream for an extra special touch. Garnish with fresh cranberries or a slice of orange.