This Cranberry Orange Streusel Cake is so easy to make and perfect for holiday gatherings! Made with fresh cranberries and oranges, this cake is the perfect for cranberry lovers!
Tis the season for baking and this beauty is the latest thing to come out of the oven! This Cranberry Orange Streusel Cake is the perfect balance between sweet and tart. There is something about the tartness of cranberries in an otherwise sweet dessert that makes my taste buds sing!
I love the combination of cranberries and oranges together in this streusel cake. Cranberries and oranges are a classic combo. I’ve always used them together in homemade cranberry sauce and other dessert forms and they really compliment each other well!
I used the base of my basic citrus cake to make this. The cake has a subtle sweetness and flavour from the orange. The whole cake is sprinkled with streusel and that is by far my favourite part of the cake. I am a sucker for all things streusel! Its delicious and just begs to be paired with coffee!
How to make Cranberry Orange Streusel Cake
All in all, it is a pretty simple cake to make. I made the base of the cake in my stand mixer so I didn’t even break a sweat. If you don’t have a stand mixer, a hand mixer will do the trick. Then I coated the cranberries in sugar (flour works too) and stirred them into the batter. Coating the cranberries in sugar or flour will prevent them from sinking to the bottom of the cake when baking.
To make this cake, you will need:
For the Streusel topping:
- 1/2 cup brown sugar
- 1 cup flour
- 1/2 cup butter softened
For the cake:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups cranberries
- 1 tablespoon sugar
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1/2 cup Greek yogurt
- 1/4 cup oil
- 1/4 cup orange juice
- zest of 1 orange
Directions
Preheat oven to 350F and use parchment paper to line or generously grease a 9 inch spring-form pan.
Mix streusel ingredients together and set aside.
In a large bowl, mix flour, baking powder, baking soda and salt. Using a separate bowl, toss cranberries with 1 tablespoon of sugar.
In the bowl of a stand mixer, cream butter and 1 cup sugar together until light and fluffy. Add the vanilla, eggs, Greek yogurt, oil, orange juice and orange zest and blend well. Slowly add the dry ingredients and mix well. Remove the bowl from the stand mixer and gently stir in the cranberries into the batter with a spatula.
Pour the batter into the cake pan and top with the streusel topping. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes. Gently run a butter knife along the edges of the cake pan before releasing cake from the pan.
That’s it!
I made this for a Christmas get-together with friends and it was a big hit with everyone! I’ll be making this cake again for Christmas day. If not before then, that is!
-Cathy
You may also like:
Blackberry Coffee Cake
Cranberry Bars
Cranberry Sauce Muffins
Cranberry Orange Streusel Cake
Ingredients
For the Streusel topping:
- 1/2 cup brown sugar
- 1 cup flour
- 1/2 cup butter softened
For the cake:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups cranberries
- 1 tablespoon sugar
- 1/2 cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla
- 3 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup oil
- 1/4 cup orange juice
- zest of 1 orange
Instructions
- Preheat oven to 350F and use parchment paper to line or generously grease a 9 inch spring-form pan.
- Mix streusel ingredients together and set aside.
- In a large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, toss cranberries with 1 tablespoon of sugar.
- In the bowl of a stand mixer, cream butter and 1 cup sugar together until light and fluffy. Add the vanilla, eggs, Greek yogurt, oil, orange juice and orange zest and blend well. Slowly add the dry ingredients and mix well. Remove the bowl from the stand mixer and gently stir in the cranberries into the batter with a spatula.
- Pour the batter into the cake pan and top with the streusel topping. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes. Gently run a butter knife along the edges of the cake pan before releasing cake from the pan.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
