Ingredients
- Crumble Topping:
- 120 g all-purpose flour
- 200 g granulated sugar
- 100 g butter, room temperature
- Cake:
- 220 g all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 85 g butter, room temperature
- 150 g granulated sugar
- 1 tablespoon orange zest
- 2 eggs, room temperature
- 1 tablespoon orange juice
- 150 g sour cream, room temperature
- 25 g vegetable oil
- 1 teaspoon vanilla extract
- 150 g cranberries
- Orange Glaze:
- 30 g powdered sugar
- 1 teaspoon orange juice
- ¼ teaspoon sour cream
Instructions
- Preheat the oven to 175°C / 350°F and line a 23 cm / 9-inch springform pan with parchment paper.
- To make the crumble, combine the flour, sugar, and butter in a bowl. Mix until the texture is crumbly and no dry flour remains. Set aside.
- In a separate bowl, rub together the granulated sugar and orange zest until fragrant and damp. Add the butter and mix until light and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in half of the dry ingredients (flour, baking powder, salt) until just combined.
- Add the orange juice, sour cream, vegetable oil, and vanilla extract. Mix gently.
- Add the remaining dry ingredients and stir until the batter is smooth.
- Fold in half of the cranberries.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining cranberries over the batter, followed by the crumble topping.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- In a small bowl, whisk together the powdered sugar, orange juice, and sour cream to make the glaze. Drizzle over the cooled cake before serving.
Notes
- Frozen cranberries can be used directly without thawing.
- Greek yogurt works well as a substitute for sour cream.
- The glaze is optional but adds a nice finishing touch.
- For variety, swap cranberries with blueberries or raspberries.
- A pinch of cinnamon in the crumble adds warmth.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
