Spiced Cranberry Orange Crumb Cake

Spiced Cranberry Orange Crumb Cake ingredients

• 2 cups All-purpose flour
• 0.5 cup Light brown sugar, packed
• 1 tsp Ground cinnamon
• 0.5 cup Cold unsalted butter, diced
• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 2 tsp Baking powder
• 0.5 tsp Salt
• 2 Large eggs
• 1 cup Whole milk
• 0.5 cup Unsalted butter, melted and cooled
• 1 tsp Vanilla extract
• 1 tbsp Orange zest
• 1.5 cups Fresh cranberries
• 0.25 cup Granulated sugar
• 2 tbsp Orange juice

How to make Spiced Cranberry Orange Crumb Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, ensuring the corners are well-coated for easy removal.
2. First, prepare the crumb topping: In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup light brown sugar, and 1 teaspoon ground cinnamon.
3. Add 1/2 cup diced cold unsalted butter to the flour mixture. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form; set aside.
4. Next, prepare the cranberry filling: In a small saucepan, combine 1 1/2 cups fresh cranberries, 1/4 cup granulated sugar, and 2 tablespoons orange juice.
5. Cook the cranberry mixture over medium heat for 5-7 minutes, stirring occasionally, until the cranberries begin to burst and the sauce slightly thickens. Remove from heat and let cool slightly.
6. Now, prepare the cake batter: In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
7. In a separate medium bowl, whisk together 2 large eggs, 1 cup whole milk, 1/2 cup melted and cooled unsalted butter, 1 teaspoon vanilla extract, and 1 tablespoon orange zest until well combined.
8. Pour the wet ingredients into the dry ingredients and mix with a spatula just until combined and no streaks of flour remain. Be careful not to overmix, which can lead to a tough cake.
9. Pour the cake batter evenly into the prepared baking pan. Spread the cranberry filling over the top of the batter, creating a thin, even layer.
10. Generously sprinkle the reserved crumb topping over the cranberry layer, ensuring it covers the entire surface.
11. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake (avoiding the cranberry layer) comes out clean.
12. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving warm.

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