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This Cranberry and Orange Crumb Cake recipe makes a moist and delicious cake packed with cranberries and a crunchy cinnamon streusel topping. 
A Wonderful Crumb Coffee Cake That’s Perfect for Anything from Brunch to Dessert
Who doesn’t love a good Crumb Cake? This recipe is an indulgent twist on my Crumb Coffee Cake, a classic coffee cake that the whole family will love.
And what’s not to love? Just look at those layers – A tender orange cake, that is topped with a luscious cranberry filling and buttery cinnamon crumb topping. It’s heaven on a plate!
This recipe feeds a crowd (using a 9×13 inch pan) making it perfect for holiday brunch, or serve warm with my Easy No Churn Vanilla Bean Ice Cream for a delicious dessert.
Why This Recipe Works
- The moist orange cake dotted with fresh cranberries is a flavor profile that’s truly delicious.
- The cranberry jam layer adds even more cranberry flavor that goes perfectly with the crunch of the topping.
- The Orange zest added to the cinnamon topping brings the whole thing together in a delightful way.
Fresh Cranberries should have a deep, red color and look plump and shiny. The fresher the cranberry, the firmer it will be and the brighter the color, the more nutritious it is.How to Make A Streusel Topping
Start with adding flour, both sugars, cinnamon, orange zest and salt in a medium mixing bowl.
Add the warm melted butter and stir to combine. The mixture will clump.
How to Make Cranberry and Orange Crumb Cake
In a medium mixing bowl mix together the flour, sugar, baking powder, baking soda, and salt.
Add the cinnamon, nutmeg & ginger.
Mix until combined. Add melted butter.
Add the orange juice & zest. 
Mix until combined. Add the eggs.
Add the cranberries.
Mix until combined. Transfer cake batter to prepared baking pan; spreading it evenly over the pan.
Top with the cranberry jam by gently smoothing over the surface of the cake (you may have to warm it slightly to make it easily spread).
Hand squeeze small handfuls of crumb topping together to form small clumps. Drop topping clumps evenly over cake batter & cranberry sauce, covering with a thick layer of topping.
Bake 1 hour or until a tester comes out clean and topping is golden brown and a little crisp
Cool before topping with powdered sugar and serve.
Enjoy every last bite!
Baker’s Tips
- If you can’t find cranberry jam, use jarred, whole berry cranberry sauce (not the solid kind in a can).
- If the cranberry jam is quite sweet, you may want to skip the powdered sugar on top.
- Use a 9×13 inch pan that has a cover to keep the cake moist and fresh when storing. Stored well it will stay fresh for up to 3 days.
- Be sure the cake is fully cooled before adding the powdered sugar. A warm cake may melt the sugar.
FAQs
Can you store Crumb Cake in the refrigerator?
Baked goods dry out in the fridge. It’s best to store at room temperature well wrapped or covered.
Can you freeze Crumb Cake?
Crumb Cake Freezes really well. Just wrap well and freeze for up to 3 months. Defrost at room temperature overnight.
More Great Recipes
Recipe
Cranberry and Orange Crumb Cake
Ingredients
- 2½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1½ cups superfine/caster sugar
- 1 cup butter (melted)
- 2 eggs
- 1 tablespoon orange zest (about 2 oranges)
- ¾ cup orange juice (about 3 oranges)
- 1 cup cranberry jam (or in the UK cranberry sauce will work)
- 1 cup fresh cranberries ((or ½ cup dried cranberries, soaked))
Topping:
- ½ cups brown sugar (packed)
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¾ cups butter (melted)
- The zest of 1 orange
- 1½ cups all-purpose flour
- ¼ cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350F/175C Grease 13×9 inch baking pan.
For the topping:
- Mix the flour, both sugars, cinnamon, orange zest and salt in medium mixing bowl. Add the warm melted butter and stir to blend until moist clumps form. Set aside.
For the cake:
- In a medium mixing bowl mix together the flour, sugar, baking powder, baking soda, and salt.
- Add the cinnamon, nutmeg & ginger. Mix until combined.
- Add melted butter, the orange juice & zest. Mix until combined.
- Add eggs mixing until well blended. Fold in the cranberries.
- Transfer cake batter to prepared baking pan; spreading it evenly over the pan.
- top with the cranberry jam by gently smoothing over the surface of the cake (you may have to warm it slightly to make it easily spread).
- Hand squeeze small handfuls of crumb topping together to form small clumps. Drop topping clumps evenly over cake batter & cranberry jam, covering with a thick layer of topping.
- Bake 1 hour or until a tester comes out clean and topping is golden brown and a little crisp
- Cool cake in the pan on a cooling rack at least an hour. Once cool dust with powdered sugar and cut into squares to serve.
Tips
- If you can’t find cranberry jam, use jarred, whole berry cranberry sauce (not the solid kind in a can).
- If the cranberry jam is quite sweet, you may want to skip the powdered sugar on top.
- Use a 9×13 inch pan that has a cover to keep the cake moist and fresh when storing. Stored well it will stay fresh for up to 3 days.
- Be sure the cake is fully cooled before adding the powdered sugar. A warm cake may melt the sugar.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, a video, and new photos.
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