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Easy and Moist Cranberry Orange Crumble Cake

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 9 squares
Calories 350
A delightful moist cake combining tart cranberries and zesty orange, topped with a buttery crumble for a perfect treat.

Ingredients

Crumble Topping

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • Zest of 1 large orange orange zest
  • 4 oz unsalted butter, cold and cut into small pieces

Cake Batter

  • 3/4 cup granulated sugar
  • 3 large eggs
  • 4 oz unsalted butter, melted
  • juice of 1 large orange (about 1/3 cup (80 ml)) orange juice
  • 6 oz full-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh cranberries, roughly chopped

Powdered sugar, for dusting

Instructions 

  • Combine sugar and orange zest, then add flour and cold butter. Mix until crumbly; refrigerate.
  • Preheat oven to 350°F / 175°C. Line a 9-inch square pan with parchment.
  • Mix sugar and orange zest, add eggs and beat until fluffy. Mix in melted butter, orange juice, yogurt, and vanilla.
  • Add baking powder, salt, and flour; mix just until combined. Fold in half the cranberries.
  • Pour batter into pan, top with remaining cranberries and crumble. Bake 45-50 mins until golden and clean.
  • Cool 10 mins, dust with powdered sugar, cut into squares and serve.

Notes

For extra crunch, pinch some crumble into larger bits before baking.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, Cranberries, orange