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