Cranberry and Orange Streusel Cake
Bright, zesty, and irresistibly crumbly, this Cranberry and Orange Streusel Cake is the perfect harmony of tart and sweet flavors wrapped in a tender, buttery crumb. Infused with fresh orange zest and studded with juicy cranberries, this cake boasts vibrant bursts of fruit in every bite. The pièce de résistance is the cinnamon-kissed streusel topping, adding a delightful crunch and warm spice that elevates this dessert to bakery-level perfection. With just 20 minutes of prep time, this easy-to-make cake is ideal for holiday gatherings, cozy brunches, or an indulgent afternoon treat. Pair it with a steaming cup of coffee or tea for a flavor combination that's as comforting as it is indulgent. This show-stopping cranberry-orange cake delivers on taste, texture, and seasonal vibes—making it a must-try for lovers of festive baking!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 0.75 cups Milk
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 1.5 cups Fresh cranberries (roughly chopped)
- 0.5 cups Brown sugar (for streusel)
- 0.5 cups All-purpose flour (for streusel)
- 0.25 cups Unsalted butter (cold, diced, for streusel)
- 1 teaspoons Ground cinnamon (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the melted butter, milk, eggs, vanilla extract, and orange zest until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chopped cranberries gently, ensuring an even distribution.
Pour the batter into the prepared pan and smooth the top with a spatula.
To make the streusel topping, combine the brown sugar, flour, butter, and cinnamon in a small bowl. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the cake batter.
Bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Slice and enjoy this Cranberry and Orange Streusel Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 39.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
