Cranberry Citrus Crumb Cake

Ideal for holiday gatherings, this cake offers a refreshing tartness and a moist, tender crumb.

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Course: Dessert

Cuisine: German

Keyword: Cake, Cranberry, Desserts, Holiday Bakes, Holiday Cakes, Orange

Prep Time: 20

Cook Time: 50

Servings: Servings

Calories: 478kcal

Equipment

1 9" Round Springform Cake Pan
Cooking Spray, such as Pam
Silicone Pan Liner or Parchment Paper
Digital Kitchen Scale
Fruit Reamer (Citrus Juicer)
Stand Mixer optional
Mixing Bowls
Wire Whisk
Offset Spatula optional
Rubber Spatula
Cake Tester or Wooden Toothpick
Powdered Sugar Sifter or Fine Mesh Metal Strainer

Ingredients

Cake Ingredients

200 g. Granulated White Sugar (1 C.)
1 Stick Unsalted Butter, melted and cooled
2 Lg. Eggs, at room temperature
1-2 Lg. Oranges, Zest and Juice (1 Tbsp. of each)
1 Med. Lemon, Zest and Juice (1 Tbsp. of each)
1 Tbsp. Pure Vanilla Extract
188 g. All Purpose Flour, sifted (1-½ C), plus a little extra for the cake pan
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 tsp. Orange Zest
1 tsp. Lemon Zest
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

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" round silicone baking sheet, or parchment paper, dusted lightly with flour. Set aside.
Weigh (or measure) your cake ingredients. In either a stand mixer or a large mixing bowl, mix together the sugar, melted butter, eggs, citrus juice and zest and vanilla extract.
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.
In a 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.
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.
In a clean mixing bowl, prepare the streusel topping by stirring together the flour, walnuts, sugar, citrus zest, and salt. Stir in the melted butter until crumbly. The mixture should hold its shape when clumped together.
Sprinkle the mixture evenly across the top of the cake batter.
Bake in the 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 a light golden brown. Allow the cake to cool for about 15 minutes in the pan before releasing the outer ring.
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 orange juice.
Drizzle over the cake once completely cooled and ready to serve.

Nutrition