Cranberry Citrus Crumb Cake

This simple and delicious Cranberry Citrus Crumb Cake is ideal for holiday gatherings, a perfect blend of sweet and slightly tart in every bite. Years ago, I used to cater dinner parties for the Senior's ministry at my parents' church with my friend Becca, and she and I made about ten of these cakes for the Christmas dinner one year. When plenty of guests asked for the recipe afterwards, we knew it was a big hit, and I've been sharing it with friends and family ever since!

INGREDIENTS:

Cake Ingredients

• 200 g. Granulated White Sugar (1 C)
• 1 Stick Unsalted Butter, melted and cooled
• 2 Lg. Eggs, at room temperature
• 2 Lg. Oranges, Zest and Juice (1 tablespoon of each)
• 3 Med. Lemons, Zest and Juice (1 tablespoon of each)
• 1 Tbsp. Pure Vanilla Extract
• 188 g. All Purpose Flour, sifted (1-½ C)
• 7 g. Baking Powder (1-½ tsp)
• 1.25 g. Kosher Salt (½ tsp)
• 120 g. Full Fat Sour Cream (½ C)
• 61 g. Whole Milk (Liquid ¼ C)
• 325 g. Fresh Cranberries, rinsed (1-¼ C)

Streusel Topping Ingredients

• 63 g. All Purpose Flour, sifted (½ C)
• 60 g. Walnuts, lightly chopped (½ C)
• 50 g. Granulated White Sugar (¼ C)
• 1 Lg. Orange, Zested (about 1 tsp)
• 1 Med. Lemon, Zested (about 1 tsp)
• ¼ tsp. Kosher Salt
• 3 Tbsp. Unsalted Butter, melted

Glaze Ingredients

• 120 g. Powdered Sugar, sifted (1 C)
• 2 Tbsp. Full Fat Sour Cream
• 1 Lg. Orange, Juiced (1 Tbsp)
• 5 g. Whole Milk (1 tsp)

INSTRUCTIONS:

Step 1: Gather all of your cake ingredients. Preheat the oven to 350℉ and prepare your springform pan by spraying the bottom and sides lightly with cooking spray, lining with a 9" silicone baking sheet, or parchment with a light dusting of flour. Set aside.

Step 2: In a mixing bowl, zest your orange and lemon. Slice your fruit and squeeze, measuring out the juice until you have about 1 Tablespoon of each. Mix in the sugar, melted butter, eggs and vanilla extract, and whisk everything together.

Note: If your fruit is firm, a little trick is to pop it into the microwave for just a few seconds, then roll it back and forth on your worksurface by gently pressing down. This will help to release the juices.

Step 3: In separate mixing bowl, whisk together the dry ingredients (flour, baking powder and kosher salt). Combine the wet and dry ingredients together, then mix in the sour cream and milk.

Step 4: Pour the mixture into the prepared pan, smoothing out the surface with an offset spatula or a rubber spatula. Sprinkle the surface evenly with the cranberries and set aside.

Step 5: In a clean mixing bowl, prepare the streusel topping by stirring together the flour, walnuts, sugar, citrus zest, juice and salt. Stir in the melted butter until crumbly. The mixture should easily hold its shape.

Sprinkle the mixture evenly across the top of the cake batter.

Step 6: Bake in a preheated 45-50 minutes, or until the cake tester (or wooden toothpick) inserted into the center of the cake comes out clean. The topping should be lightly golden brown. Allow the cake to cool for about 15 minutes in the pan before releasing the outer ring.

Step 7: In the meantime, while the cake is baking, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar, sour cream, milk and juice from half an orange.

Drizzle the glaze over the cake once completely cooled and ready to serve.

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